Name: Hazelnut Dacquoise
Yield: Serves 8–10
Cuisine: British
Ingredients: 1 teaspoon pure vanilla extract; 2 cups (450 g) unsalted butter, at room temperature; 1⅓ cups (185 g) plus ¼ cup (35 g) hazelnuts, skinned and toasted; Unsalted butter and flour, for the pans; 3 cups (340 g) confectioners’ sugar; 1 teaspoon hazelnut extract; 1 cup (200 g) granulated sugar; 6 egg whites, at room temperature; 3 tablespoons Dutch-process cocoa powder; ⅛ teaspoon kosher salt; confectioners’ sugar, for dusting; 2 tablespoons cornstarch

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

The term dacquoise refers to both the baked layers of nut meringue and the cake itself—yet another British import from the kitchens of French pastry chefs in the nineteenth century. Here, a single large dacquoise is made, suitable for cutting into narrow wedges for teatime. But the same ingredients can be fashioned into small meringues, which can be layered with the buttercream and served as bite-size treats.