Dacquoise cake

Dacquoise is the perfect family-sized cake, ideal for birthdays, celebrations or simply for enjoying with a cup of coffee and friends. It is absolutely delicious and made of three layers, each different in flavour and texture. A light chocolate sponge is topped with a delicate dulce de leche cream studded with walnuts and dates, then finished with a crisp walnut meringue. This cake was inspired by my dacquoise cake with walnuts and dates, a recipe many of you already know :). Definitely give this one a try!

Note: It is best to bake the meringue in advance. You can prepare and bake it even a day ahead and leave it in the switched-off oven until needed.

Ingredients for the chocolate cake:

• 130 g plain flour
• 40 g cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• a pinch of salt
• 125 ml buttermilk or kefir
• 125 ml brewed coffee
• 60 ml rapeseed or sunflower oil
• 1 tsp vanilla extract
• 1 large egg
• 180 g light brown sugar

All ingredients should be at room temperature.

In a bowl, lightly whisk together the buttermilk, coffee, oil, egg, vanilla and sugar, just until combined (do not whip). Sift the flour, cocoa powder, baking powder and bicarbonate of soda directly into the mixture, add the salt and whisk briefly, just until combined. Do not overmix.

Line a 23 x 33 cm baking tin with baking paper. Pour in the batter. It will be quite runny and the layer will be thin.

Bake at 160°C for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Ingredients for the dulce de leche cream:

• 250 ml double cream, chilled
• 500 g mascarpone, chilled
• 1 tsp vanilla extract
• 150 g dulce de leche
• 100 g dried dates
• 100 g walnuts

Finely chop the dates. Toast the walnuts in a dry frying pan, then leave to cool and chop finely.

Place the double cream, mascarpone and vanilla in the bowl of a stand mixer and whip until thick and creamy. Add the dulce de leche and fold it in with a spatula, just until combined. Add the chopped walnuts and dates and mix gently until evenly distributed.

Ingredients for the meringue:

• 4 large egg whites (160 g)
• 200 g caster sugar
• 1 tsp lemon juice
• 2 tsp potato starch
• 60 g walnuts, finely chopped

Place the egg whites in the bowl of a stand mixer. Whisk, gradually increasing the speed, until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until all the sugar has been incorporated and the meringue is thick and glossy. Add the lemon juice, followed by the potato starch, and whisk briefly until combined.

Line a 23 x 33 cm baking tin with baking paper. Spread the meringue evenly over the paper and sprinkle with the chopped walnuts.

Bake in an oven preheated to 180°C for 5 minutes, then reduce the temperature to 140°C and bake for approximately 1 hour. The meringue should be crisp and fully baked, with a slightly cracked surface. Extend or shorten the baking time slightly if necessary. Remove from the oven and leave to cool completely.

Assembly:

Spread the dulce de leche cream with the dates and walnuts over the cooled chocolate cake, still in the tin. Level the surface. Place the meringue on top, gently pressing it into the cream.

Refrigerate the dacquoise cake for several hours, preferably overnight.

Enjoy!