Comments on: Almond Dacquoise Cake with Lemon Curd, Cream and Berries

By: chris

chris — Tue, 25 Feb 2025 06:46:16 +0000

I made this and it turned out great, despite some hitches. Everyone loved it and it looked beautiful. My meringue collapsed at the step “Using the whisk attachment, fold in the almond flour mixture…” even though I ran it at the lowest setting. The second time around I folded by hand and it was good. I used an offset spatula to make the circles, not the pastry bag. Despite leaving in the oven overnight, a couple of the discs were not fully cooked, so I baked them some more, and all good. I used David Lebovitz’s lemon curd recipe because I love it. My white chocolate would not melt properly until I added a few drops of neutral oil. A learning experience! Thanks for the cake recipe!

By: Rachel

Rachel — Thu, 12 Oct 2017 14:03:15 +0000

I’ve never made a dacquoise before, but I want to try this out this weekend! Quick question about the ingredients: You list “1 egg whites” for the dacquoise. I’m guessing that should read “1 cup egg whites”?

By: Jamie

Jamie — Mon, 02 Oct 2017 13:23:08 +0000

I haven’t made a dacquoise in years and your stunning one now inspires me! So beautiful and with such summery flavors.

By: Kelsey @ Appeasing a Food Geek

Kelsey @ Appeasing a Food Geek — Mon, 02 Oct 2017 10:33:46 +0000

This is so so pretty! The curd, berry, and almond combo sounds delicious as well. Alsoooo I’ve never made daquiose! Very excited to try now 🙂

By: Suhasini

Suhasini — Sat, 24 Jun 2017 06:17:18 +0000

Hi Zoe!
I wanted to make layers of sponge cake, spiced cream and almond dacquoise. I wanted to know if the dacquoise gets soggy if I top it with cream a day before serving it.
Do you think making it a day in advance is a bad idea? And would it be necessary to perhaps add a layer of tempered chocolate between the dacquoise and the cream?
Thanks!

By: Theresa

Theresa — Fri, 19 Aug 2016 15:23:07 +0000

In reply to zoe. Thanks Zoe

By: zoe

zoe — Fri, 19 Aug 2016 13:36:54 +0000

In reply to theresa.

Hi Theresa,

You certainly can use cream of tartar, but it isn’t always necessary. If you wanted to add a pinch to the egg whites, that would be fine.

Thanks, Zoë

By: theresa

theresa — Thu, 18 Aug 2016 17:13:51 +0000

I just want to ask no need to use cream of tartar for the eggwhites

By: Morgan

Morgan — Tue, 05 Jul 2016 23:13:37 +0000

Is the oven temperature in degrees Celcius or degrees Fahrenheit?

And the sugar that goes in with the almond meal, is that icing sugar (powdered sugar) or granulated sugar?

By: Cj

Cj — Tue, 04 Feb 2014 04:32:04 +0000

OMG ~ OMG ~ OMG ~ This cake is gorgeous ~ I would really like to see this submitted to FoodFotoGallery.com so I can share with all my foodie friends ~ pretty please 🙂