dacquoise

{{Short description|Layered dessert cake}}

{{DISPLAYTITLE:{{lang|fr|Dacquoise|nocat=y}}}}

{{Infobox food

| name = Dacquoise

| image = File:Eggnog mousse cake with almond dacquoise.jpg

| caption = Eggnog mousse cake with almond {{lang|fr|dacquoise}}

| alternate_name =

| country = France

| region =

| creator =

| course = Dessert

| type = Cake

| served = Chilled

| main_ingredient = Meringue (almonds and hazelnuts), whipped cream or buttercream, biscuit

| variations = {{lang|fr|Marjolaine}}

| other =

|name_lang=fr |name_italics=true

}}

A {{lang|fr|dacquoise}} ({{IPA|fr|dakwɑz|lang}}) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.{{cite book |last=Child |first=Julia |author-link=Julia Child |author2=Simone Beck |author2-link=Simone Beck |title=Mastering the Art of French Cooking, vol. 2 |publisher=Penguin Books |location=Harmondsworth |year=1978 |isbn=0-14-046221-X |page=647 }} It is usually served chilled and accompanied by fruit.

The term {{lang|fr|dacquoise}} can also refer to the nut meringue layer itself.