Monday, February 8, 2016

Hazelnut and Coffee Dacquoise - Process Shots

For those of you who are interested in how the Hazelnut and Coffee Dacquoise that I made for the Melbourne Cake Club last week was put together, here are the process shots to guide you through the recipe:

Nutty meringue base x 4:

Coffee icing piped on:

Layers assembled:

 Coffee icing covering entire cake:

Chocolate glaze to finish off:


Teresa said...

I love this - your projects for the Cake Club are so ambitious!

Lorraine @ Not Quite Nigella said...

Such a beautiful result and thank you for the process shots!! :D

Andrea_TheKitchenLioness said...

Dear Gaye, very ambitious indeed - love the combination of flavors here, chocolate, coffee, and hazelnuts are absolutely divine together!
Great job, dear friend!

2paw said...

Oh, the swirly layers is such a great idea. It is very elegant!!

TeaLady said...

I made one of these once and it was so much fun. I love the chocolate on this one.