French dacquoise

Fantastic, elegant dough for biscuits, but also as a base for light cakes and pastries.

Preparation time 10 minutes .. Baking 15 minutes


  • 45 g granulated sugar
  • 130 g icing sugar
  • 120 g ground almonds
  • 130 g protein (from 4 large eggs)
  • 20 g flour
  • handful halved hazelnuts

Version for Chestnut miserable

  • add a pinch of green food color
  • do not use hazelnuts


We need 30 x 40 cm baking tin. Sift powdered sugar with flour and almonds. ALL loose materials must be passed to the batter was light and airy! Whisk whites on hand mixer and add the granulated sugar in three times. May not be completely stiff, just when the snow peaks begin to form. Add the egg wit spatula to mix the flour, sugar and ground almonds.

Version Chestnut miserable: now add a pinch of green fooding colour.

Pour the batter evenly into the paper (foil) lined baking pan, sprinkle the surface halved hazelnuts and furnace at 180°C (hot air oven -20°C) for about 15 minutes.

After baking, let cool on a wire rack. Cut the cooled Dasquoise into neat rectangles of size 3 x 5 cm aside in closable containers or immediately served with coffee.

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