for
the almond dacquoise: 4 egg whites 150 grams (3/4 cup) sugar 65 grams (2/3 cup) almond meal or flour 40 grams (scant 1/4 cup) sugar big pinch salt
Spread 1/8 -1 / 4 cup of the pastry cream onto the banana cake; place one of
the almond dacquoise layers on top and spread with another 1/8 cup pastry cream.
Not exact matches
Hidden inside the cake are two layers of
dacquoise; a crisp
almond and meringue confection that softens and turns into a whisper of caramel and
almond married with the coffee cream.