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Layered Dacquoise Hazelnut‑Almond Cake with Dulce de Leche Whipped Cream
Recipe by Hervé Cuisine
A light cake based on dacquoise with toasted hazelnuts and almond flour, topped with a silky whipped cream flavored with dulce de leche. Ideal for celebrations, birthdays or a decadent little treat.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 10m
Prep
15m
Cook
10m
Cleanup
1h 35m
Total
Cost Breakdown
Total cost:$6.85
Per serving:$0.86
Critical Success Points
- • Whip the egg whites without any trace of fat.
- • Gently fold in the dry ingredients to keep the whites from collapsing.
- • Pipe the circles with a uniform thickness.
- • Allow the discs to cool completely before assembly.
Safety Warnings
- • Handle the hot oven (180 °C).
- • Egg whites must be beaten in a perfectly clean bowl to avoid any risk of bacterial contamination.
- • Be careful of splashes when whisking the cold cream.
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