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.
You will only need 2
dacquoise layers for the cake; the third is insurance in case of cracking (one of mine did, when I dropped it); you can trim them if they spread a little with a sharp knife so that they fit in the cake.
Top with a second banana cake, more pastry cream, the second
dacquoise layer, more pastry cream, and the final banana cake layer.
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.
Made from
layers of meringue, buttercream filling and cashew nuts, this unique pastry, much like a French
dacquoise, will surely satisfy any sweet craving.