Go Back
Slice of homemade dacquoise cake cross section showing meringue layers and vanilla buttercream filling

Classic French Dacquoise Cake

An easy, foolproof French dacquoise made with crispy-chewy almond and hazelnut meringue layers filled with silky vanilla French buttercream. Naturally gluten-free, bakery-quality, and make-ahead friendly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
4 hours
Total Time 5 hours
Servings: 8 slices
Course: Cake, Dessert
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Nut Meringue Layers
  • 150 g almond flour | finely ground blanched (1½ cups)
  • 75 g hazelnut flour | toasted ¾ cup
  • 180 g powdered sugar | sifted 1½ cups
  • 30 g cornstarch | optional for structure (¼ cup)
  • 6 large egg whites | room temperature
  • ¼ tsp cream of tartar
  • 90 g granulated sugar | superfine if possible ½ cup
  • ¼ tsp fine sea salt
  • 1 tsp pure vanilla extract
For the Vanilla French Buttercream
  • 4 large egg yolks | room temperature
  • 150 g granulated sugar | ¾ cup
  • 60 ml water | ¼ cup
  • 250 g unsalted butter | room temperature cubed (1 cup + 2 tbsp)
  • 2 tsp vanilla bean paste | or pure vanilla extract
  • 1 pinch salt
For Garnish (Optional)
  • 2 tbsp powdered sugar | for dusting
  • ¼ cup toasted hazelnuts | roughly chopped
  • 2 tbsp slivered almonds | toasted

Equipment

  • 1 Stand Mixer with whisk attachment
  • 2 Baking sheets half-sheet size
  • 1 Parchment paper
  • 1 Piping Bag with ½-inch round tip
  • 1 Offset spatula
  • 1 Fine mesh sieve
  • 1 Candy thermometer for buttercream syrup

Method
 

Prep & Meringue Layers
  1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper. Using an 8-inch cake pan as a guide, trace two 8-inch circles on each sheet, then flip the parchment over so the pencil is on the underside.
  2. In a large bowl, sift together the almond flour, hazelnut flour, powdered sugar, and cornstarch. Set aside.
  3. In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with cream of tartar and salt on medium speed until foamy, about 1 minute.
  4. With the mixer running, slowly stream in the granulated sugar, then increase to high speed and whip until you reach stiff, glossy peaks, about 4–5 minutes. Add the vanilla in the last 30 seconds.
  5. Sprinkle the nut-sugar mixture over the meringue in three additions, folding gently with a rubber spatula after each. Stop the moment no streaks remain — do not overmix.
  6. Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe a tight spiral inside each traced circle, filling completely. Smooth tops with an offset spatula if needed.
  7. Lightly dust the tops with powdered sugar to create the signature pearl crust.
  8. Bake for 25–30 minutes, rotating pans halfway through, until tops are pale golden and spring back lightly when pressed. Cool completely on the parchment.
French Buttercream
  1. In a small saucepan, combine granulated sugar and water. Heat over medium-high until the syrup reaches 240°F (115°C) — soft-ball stage.
  2. Meanwhile, whip the egg yolks on high until pale and thick, about 3 minutes.
  3. With the mixer running, slowly drizzle the hot sugar syrup down the side of the bowl into the yolks. Continue whipping until the bowl is fully cool to the touch, about 6–8 minutes.
  4. Add the butter one tablespoon at a time, whipping after each addition. If the mixture looks broken, keep whipping — it will come together. Beat in the vanilla and salt.
Assembly & Chill
  1. Place one cooled meringue layer on a serving plate. Spread or pipe a generous, even layer of buttercream on top.
  2. Place the second meringue layer on top, flat side up. Cover the top with remaining buttercream. Leave sides exposed for the classic naked look, or coat fully if preferred.
  3. Garnish with powdered sugar, toasted hazelnuts, and slivered almonds.
  4. Refrigerate the assembled cake for at least 4 hours (overnight is even better) — this rest time is essential for the signature crisp-chewy-creamy texture.
  5. Bring to cool room temperature 20 minutes before serving. Slice with a sharp knife wiped clean between cuts.

Notes

TIPS FOR SUCCESS:
• Weigh ingredients with a kitchen scale — grams are far more accurate than cups for meringue work.
• Room-temperature egg whites whip 2x faster and to a fuller volume.
• Toast hazelnuts at 325°F for 8–10 minutes, then rub off the skins in a kitchen towel before grinding — this single step adds bakery-level depth.
• Never skip the powdered sugar dusting before baking — it creates the iconic pearl crust.
• Always assemble and chill at least 4 hours — the layers need rest time to soften and develop the trademark texture.
STORAGE:
• Unfilled meringue layers: airtight container at room temperature up to 2 days, or freeze up to 1 month.
• Assembled cake: cover and refrigerate up to 3 days (tastes even better on day 2!).
• Freezing assembled: wrap in plastic + foil, freeze up to 1 month. Thaw overnight in the fridge.
VARIATIONS:
• Chocolate-Hazelnut: swap buttercream for chocolate ganache.
• Coffee (Opéra-style): add 1 tbsp espresso powder to the buttercream.
• Pistachio: replace hazelnut flour with pistachio flour for a stunning green twist.
• Marjolaine: pipe rectangular layers and fill with chocolate buttercream + praline.
TROUBLESHOOTING:
• Flat & dense layers = overmixed batter. Fold gently, stop the second it’s combined.
• Cracked tops = oven too hot. Drop temperature 15°F next time.
• Sticky inside = underbaked. Add 3–5 minutes; tops should spring back.
• Curdled buttercream = butter too cold. Keep whipping, it always comes together.