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Dacquoise
Layered dessert cake From Wikipedia, the free encyclopedia
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A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1] It is usually served chilled and accompanied by fruit.
The term dacquoise can also refer to the nut meringue layer itself.
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Etymology
It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France.
Variants

A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.[2]
See also
References
External links
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