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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

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Source Video
1h 10m
Prep
15m
Cook
10m
Cleanup
1h 35m
Total

Cost Breakdown

$6.85
Total cost
$0.86
Per serving

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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