Comments on: Toasted Almond Dacquoise

By: zoe

zoe — Sun, 30 Dec 2012 01:41:17 +0000

Hi Silvia,

Yes, I think it will be very tasty with mousse and should hold up long enough for the mousse to set.

Thanks, Zoë

By: Silvia

Silvia — Sat, 29 Dec 2012 14:41:37 +0000

This seems like a great recipe! Do you think it will work as the bottom of a chocolatemousse cake? I’m afraid it will get too soggy, especially since I have to keep it in the fridge a couple of hours so the mousse will set. Thanks for a very inspiring website!

By: zoe

zoe — Sun, 02 Dec 2012 04:53:44 +0000

Hi Susan,

What a wonderful cake to have at her wedding! The dacquoise is most sensitive to humidity. If it is very dry where you are and you keep the dacquoise in an airtight container, it actually lasts for quite a while. I’d say a few days before it starts to loose its nice texture. Once the cake is assembled I would serve it within 24 hours, or the dacquoise will start to break down too much.

Enjoy! Zoë

By: Susan Sluser

Susan Sluser — Sat, 01 Dec 2012 19:57:58 +0000

Zoe, I need some help! I used your dacquoise recipe for a friend’s anniversary cake last summer. I baked a simple white cake, used an almond wash and put the dacquoise between the sliced cake layers and finished it off with a Swiss buttercream. It was amazing! Now her daughter wants me to make the same cake for her wedding. I have made a few wedding cakes before and have a sense of how far in advance I can make the cake and icing but I don’t know about the dacquoise. How long does it keep? Can I make it the week before? The wedding is Dec.28th and I’ll be traveling some for the holidays. I just want to make as much ahead of time as possible. Any thoughts on how long the completed cake would keep in the refrigerator? Thanks so much for your time! susan

By: zoe

zoe — Thu, 19 Jul 2012 18:48:07 +0000

Hi Redpink,

The dacquoise will hold up pretty well with buttercream, but will get soggy with something like whipped cream. It will depend on how warm and humid the room is as well.

Enjoy, Zoë

By: zoe

zoe — Thu, 19 Jul 2012 18:41:01 +0000

Hi Steve,

As long as your kitchen isn’t too humid this will hold up just fine being baked the day before.

Enjoy, Zoë

By: steve

steve — Thu, 19 Jul 2012 13:27:59 +0000

Zoe, I am going to make this for a wedding shower. The shower starts at 2pm . I am also preparing the meal. Can I bake the Daquoise the day before and complete the method the next day ? Time seems to always work against me.

By: redpink

redpink — Mon, 16 Jul 2012 18:41:19 +0000

Hey Zoe, i wanted to use a layer of the dacquoise in between 2 layers of cake and a swiss meringue buttercream.. i was just wondering abt texture when sandwiched in between all of the above..will the dacquoise stay crisp or does it get soggy from the buttercream? if not , how long TILL it gets soggy… =) Thank you so much ! your mocha buttercream was the first non crisco/butter frosting i ever tried and 3 years later im still in love with it =)

By: zoe

zoe — Wed, 13 Jun 2012 15:16:43 +0000

Hi Moira,

You can use the disk whole as a layer in your cake or you can crumble it, whichever way will work. You probably don’t want to use it as the top layer, since it won’t be flat and it will be harder to cover with buttercream.

Thanks, Zoë

By: Moira

Moira — Wed, 13 Jun 2012 03:11:40 +0000

Hi Zoe

I would love to make this dessert, however I am not sure how I incorporate the dacquoise into the cake. Do I crumble it and put it on top of the already baked cake and then ice it with buttercream icing or whipping cream?