Dacquoise is excellent choice for an easy yet impressive layer cake and it’s 100% gluten free! My flourless nut raspberry layer cake is made of almond-walnut meringue layers filled with vanilla buttercream and raspberries. The lemon zest on top is not to bring lemon flavour but to give some colour and kick to the fruity raspberry.
This dessert cake recipe is for a small serving (4-5 pieces), should you require bigger serving you can go ahead and change the number of servings in the below recipe to adjust the quantities, just note that you’ll need more than one baking sheet to bake larger quantities.
You may have noticed that I have been posting less frequently lately, I have in fact been spending a bit less time in the kitchen for couple of reasons; I recently had a Hebrew test that I was studying for and we just got a treadmill that I’ve been that eager to jump on and run that I even burned a batch of strawberry chips after forgetting them in the oven while doing my morning run yesterday (p.s. partly burned strawberry chips are still tasty 😉 ).
I’ve also been experimenting with some new recipes than I still want to work on and improve before sharing with you guys. So though the posting phase may be on a lower gear, I promise some great things are coming up – so stay tuned and feel free to send me suggestions or ideas you’d like to see here.