Dacquoise Sponge Cake: 5 Homemade Recipes

Dacquoise is a basic recipe of French cuisine. It is a gluten-free pastry, as it does not contain wheat flour. This sponge cake is a classic cookie made with egg whites, sugar, and, typically, nut flour.

Dacquoise is used as a layering agent for desserts, as an insert in mousse cakes, or as a base for multi-layered dishes. It's also suitable for sponge cakes, as evidenced by the famous French dacquoise cake. It adds a lightness to desserts and provides an unusual texture, making it a wonderful alternative to standard sponge cakes.

In this collection, you'll find the best recipes to help you easily make Dacquoise sponge cake.

Pistachio Dacquoise

Pistachio Dacquoise is a delicious version of this sponge cake. It's perfect for special occasions, as the delicate pistachio flavor contrasts beautifully with any cream, creating a harmonious pairing.

Ingredients

• Powdered sugar - 205 g
• Egg whites - 150 g
• Pistachio flour - 100 g
• Corn flour - 50 g
• Salt - 1 tsp

Cooking time: 30 min

Servings: 1 (two discs, approximately 22 cm in diameter)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Separate the whites from the yolks.

Step 3 

Place the egg whites in an electric mixer and beat until soft peaks form.

Step 4

Gradually add half the sugar until the sugar becomes glossy. Mix in the salt. Beat until stiff peaks form.

Step 5

In a bowl, mix the nut and corn flours and the remaining sugar.

Step 6

Carefully add the meringue to the nut mixture and mix until smooth.

Step 7

Place the dough into a baking pan.

Step 8

Preheat oven to 180°C until it is completely baked and light golden brown.

Step 9

Remove from the oven and let cool before removing from the pan.

Step 10

Now you can cut the dacquoise to the desired size or cut out circles from the dough for entremets.

Hazelnut Dacquoise

Hazelnut Dacquoise is a true work of art. Make this sponge cake for your holiday table, and you're guaranteed to be delighted.

Ingredients

• Powdered sugar - 300 g
• Egg whites - 180 g
• Blanched hazelnuts - 250 g
• Corn starch - 25 g
• Salt - 1 tsp

Cooking time: 35 min

Servings: 1 (two discs, approximately 22 cm in diameter)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Place the nuts in a layer in a saucepan and fry for 10-12 minutes until golden brown, stirring every three minutes.

Step 3 

Place the blanched nuts in the bowl of a food processor and pulse until coarsely ground.

Step 4

When the hazelnuts have cooled, add 100 g of powdered sugar and corn starch.

Step 5

Prepare the meringue by pouring the egg whites into the clean bowl of a stand mixer fitted with a whisk attachment. Add salt and beat until foamy and white.

Step 6

Increase the mixer speed and add the remaining 200g of icing sugar, one tablespoon at a time, until you have a smooth, shiny, peaked meringue.

Step 7

Add the hazelnut mixture to the meringue and mix gently.

Step 8

Place the dough in a baking pan and bake in an oven preheated to 180°C for 10-15 minutes until golden brown.

Step 9

Remove from the oven and let cool before removing from the pan.

Step 10

Now you can cut the dacquoise to the desired size or cut out circles from the dough for entremets.

Dacquoise sponge cake

A truly impressive gluten-free cake fit for the most important celebration: layers of nutty meringue with rich, creamy coffee patissire crème fraîche, topped with swirls of ganache.

Ingredients

For the biscuit:

• Powdered sugar - 300 g
• Egg whites - 180 g
• Blanched hazelnuts - 250 g
• Corn starch - 25 g
• Salt - 1 tsp

For the chocolate ganache:

• Dark chocolate - 150 g
• Heavy cream - 110 ml

For the coffee filling:

• Milk 3.2% - 600 ml
• Yolks - 3 pcs.
• Powdered sugar - 125 g
• Corn starch - 50 g
• Cream - 300 ml
• Strong coffee - 50 ml

Cooking time: 60 min

Servings: 12

Step-by-step recipe

Step 1

Preheat the oven to 180°C.

Step 2

Place the hazelnuts in the bowl of a food processor and pulse until coarsely ground.

Step 3 

Spread the nuts in an even layer on a baking sheet and bake in the oven for 10–12 minutes until golden brown, stirring every 3 minutes. Remove from the oven.

Step 4

When the nuts have cooled, add 100 g of powdered sugar and corn starch.

Step 5

Pour the egg whites into the bowl of an electric mixer fitted with a whisk attachment. Add salt. Beat on medium speed for about 2 minutes, until the whites are foamy. Increase the speed and continue beating, adding the remaining 200 g of sugar, a tablespoon at a time, until stiff peaks form.

Step 6

Gently fold the toasted hazelnut mixture into the meringue using a large metal spoon or plastic spatula.

Step 7

Transfer the meringue to a pastry bag. Starting from the center of each circle, pipe a spiral of meringue onto each prepared baking sheet. Place in a preheated oven and bake for 1 hour, switching the top and bottom baking sheets halfway through to ensure even baking.

Step 8

Meanwhile, prepare the chocolate ganache. Break the chocolate into equal-sized pieces and transfer to a saucepan.

Step 9

Pour the cream into a saucepan and heat until boiling. Pour the hot cream over the chocolate and gently stir until smooth.

Step 10

For the coffee filling, pour the milk into a heavy-bottomed saucepan and slowly bring to a boil over low heat.

Step 11

Meanwhile, place the yolks, sugar, and coffee in a medium saucepan and whisk together. Stir in the cornstarch, a tablespoon at a time, until you have a smooth, thick paste.

Step 12

Pour in the hot milk in a thin, steady stream, stirring constantly. Stir for 2–3 minutes, until the mixture thickens and becomes smooth.

Step 13

Whip the cream until it forms soft peaks. Fold half of the whipped cream into the cold coffee mixture, then carefully fold in the rest.

Step 14

To assemble the dacquoise, place one of the meringue layers on a large, flat serving plate and spread with coffee cream. Repeat the process.

Step 15

Decorate the top with ganache.

Coconut Dacquoise

Coconut Dacquoise is a very delicate version of this sponge cake. This gorgeous and delicious crust is sure to become your new favorite. Just try this recipe!

Ingredients

• Powdered sugar - 250 g
• Egg whites - 310 g
• Almond flour - 190 g
• Corn flour - 95 g
• Coconut flakes - 50 g

Cooking time: 30 min

Servings: 1 (two discs, approximately 22 cm in diameter)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

In a mixer, beat the egg whites on medium until foamy.

Step 3 

Gradually add powdered sugar.

Step 4

After adding the powder, turn on the mixer at high speed until the mixture triples in size and forms stiff peaks.

Step 5

Take about a third of the mixture and mix it with the dry ingredients to form a paste. Add the remaining meringue in two additions.

Step 6

Spread the sponge cake on a silicone mat and sprinkle grated coconut on top.

Step 7

Place the mat with the dough on a baking sheet.

Step 8

Bake the cake at 180°C until it's completely baked and light golden brown. To check for doneness, insert a toothpick into the center; if it comes out clean, remove.

Step 9

We take the sponge cake out of the mold.

Step 10

Now you can cut the dacquoise to the desired size or cut out circles from the dough for entremets.