Type | Cake |
---|---|
Course | Dessert |
Place of origin | France |
Serving temperature | Chilled |
Main ingredients | Meringue (almonds and hazelnuts), whipped cream or buttercream, biscuit |
Variations | Marjolaine |
A dacquoise (French: [dakwɑz] ) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. [1]
The term dacquoise can also refer to the nut meringue layer itself.
It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit.
A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. [2]
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
Kyiv cake is a dessert cake produced in Kyiv, Ukraine since December 6, 1956 by the Karl Marx Confectionery Factory which is now a subsidiary of the Roshen corporation. It quickly gained popularity throughout the Soviet Union.
A génoise, also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. It was created by François Massialot in the late 17th century. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.
The Frankfurter Kranz is a cake specialty of Frankfurt, Germany.
Dobos torte, also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item.
Opera cake is a French cake. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze. Its name originates from its layers resembling the levels of an opera house.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy.
Silvanas, alternatively spelled as sylvanas or sylvannas, is a Filipino frozen cookie consisting of a layer of buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs. Silvanas are the cookie versions of the sans rival, a Filipino cake made from similar ingredients.
Zuger Kirschtorte is a Swiss layer cake that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with the cherry brandy kirschwasser.
Sans rival is a Filipino dessert cake made of layers of buttercream, meringue and chopped cashews. Its name means "unrivaled" in French. The cake may be decorated, left plain or garnished with pistachios.
The third season of The Great Canadian Baking Show premiered on CBC Television on September 18, 2019. Ten amateur bakers competed over eight weeks of challenges, vying for the title. The season marked the debut of Carolyn Taylor and Aurora Browne, of the Baroness von Sketch Show, as hosts and chef Kyla Kennaley as judge. French-born Canadian chef and pastry expert Bruno Feldeisen returned as judge for a third season.
The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.
The fraisier is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, fraises. It is a classic among French entremet desserts. According to the New York Times the required construction is often elaborate.
Media related to Dacquoise at Wikimedia Commons