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:
5 comments:
I love this - your projects for the Cake Club are so ambitious!
Such a beautiful result and thank you for the process shots!! :D
Dear Gaye, very ambitious indeed - love the combination of flavors here, chocolate, coffee, and hazelnuts are absolutely divine together!
Great job, dear friend!
Andrea
Oh, the swirly layers is such a great idea. It is very elegant!!
I made one of these once and it was so much fun. I love the chocolate on this one.
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