Layered Dacquoise Hazelnut-Almond Cake with Dulce de Leche Whipped Cream
Layered Dacquoise Hazelnut‑Almond Cake with Dulce de Leche Whipped Cream is a medium French recipe that serves 8. 324 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 1 hr 10 min | Cook: 15 min | Total: 1 hr 45 min
Cost: $6.85 total, $0.86 per serving
Ingredients
- 100 g Powdered sugar (For the dacquoise batter)
- 30 g Cornstarch (Helps lighten the dacquoise)
- 25 g Almond flour (Not toasted, gives softness)
- 75 g Toasted hazelnut flour (Already toasted, adds flavor)
- 4 pcs Egg whites (Separate carefully from yolks)
- 30 g Granulated sugar (To incorporate into the beaten egg whites)
- 250 ml Whole cream 30% fat (Take out of the freezer 15 min before whipping)
- 100 g Dulce de leche (For the whipped cream and decoration)
- 30 g Chopped toasted hazelnuts (For the cake core and finishing)
- 10 g Powdered sugar (for decoration) (Dust on the edge before assembly)
Instructions
Prepare the dry ingredients
In a bowl, mix the powdered sugar, cornstarch, almond flour and toasted hazelnut flour. Sift the mixture three times to avoid lumps.
Time: PT5M
Whip the egg whites
Separate the whites from the yolks (4 whites). Start beating at medium speed, add 30 g of granulated sugar when the whites become frothy, then continue until firm, glossy peaks form (bird's beak).
Time: PT10M
Fold the dry ingredients into the whites
Gently add the sifted dry mixture to the whipped whites in three additions, lifting the mass with a spatula to keep them from falling.
Time: PT5M
Pipe the dacquoise circles
Transfer the batter to a piping bag. On a baking sheet lined with parchment paper, draw 3‑4 circles of 9 cm diameter with a pencil. Pipe the batter starting from the center and forming a small swirl.
Time: PT10M
Bake
Bake the circles at 180 °C for 12 to 15 minutes, until lightly golden.
Time: PT15M
Temperature: 180°C
Cool
Remove the circles from the oven and let cool on a rack for 10 minutes before handling.
Time: PT10M
Prepare the dulce de leche whipped cream
Take the whole cream out of the freezer 15 minutes beforehand. Whisk on low speed then increase until a firm consistency is reached. Fold in the dulce de leche (100 g) in a stream while gently whisking.
Time: PT10M
Assemble the cake
On the first disc, spread a generous layer of whipped cream, sprinkle with chopped hazelnuts, then place the second disc and repeat. Continue until the last disc.
Time: PT15M
Final decoration
Heat the dulce de leche in the microwave for 15 seconds to liquefy. Drizzle around the cake and sprinkle with toasted hazelnuts. Refrigerate at least 1 hour before serving.
Time: PT5M
Nutrition Facts
- Calories
- 324
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten‑free, low-calorie
Allergens: eggs, hazelnuts, almonds, milk
Ingredient Substitutions
- Instead of Powdered sugar: Very fine granulated sugar
- Instead of Cornstarch: Potato starch
- Instead of Almond flour: Ground almonds
- Instead of Toasted hazelnut flour: Whole hazelnuts to toast and grind
- Instead of Egg whites: Pasteurized egg whites in a carton
- Instead of Granulated sugar: Powdered sugar
- Instead of Whole cream 30% fat: Heavy cream
- Instead of Dulce de leche: Salted butter caramel
- Instead of Chopped toasted hazelnuts: Sliced almonds
- Instead of Powdered sugar (for decoration): Flavored powdered sugar
Equipment Needed
- Kitchen scale
- Large mixing bowl
- Electric mixer (or hand whisk)
- Sieve
- Piping bag with plain tip
- Parchment paper
- Baking sheet
- Oven
- Cooling rack
- Silicone spatula
- Pastry knife (optional)
- Microwave (to liquefy the dulce de leche) (optional)
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Lightly toast the hazelnuts before grinding to intensify the flavor.
- For an even more elegant effect, add a thin layer of dulce de leche between each disc.
- Use a hot sponge cake knife to cut the cake without crushing the layers.
Troubleshooting
The whites do not reach firm peaks.
Check that the bowl and whisk are completely dry and free of any fat. Add a little more sugar (5 g) if needed.
The batter collapses after adding the dry ingredients.
Fold the dry ingredients in three additions with very gentle folding motions, avoiding over‑mixing.
The discs are too flat or irregular.
Use a guide circle on the parchment paper and pipe the batter in a uniform layer, no more than 1 cm thick.
The whipped cream separates.
Make sure the cream was very cold, whisk at medium speed and do not exceed the firm stage.
Storage
Refrigerator: Store the assembled cake covered with a dome or plastic film for 2‑3 days.
Freezer: The dacquoise discs can be frozen separately for 1 month; the whipped cream does not thaw well.
Room temperature: Do not leave more than 2 hours at room temperature; the whipped cream will melt.
Make-Ahead Tips
- Bake the dacquoise discs the day before and keep them in an airtight box.
- The whipped cream can be prepared 4‑6 hours ahead and kept chilled.
- Assemble the cake just before serving for optimal texture.
Last updated: August 21, 2026
