Dacquoise – what a wonderfully sophisticated name for a dessert. I first tasted this cake when I stayed at a French-owned guest house outside Bath. It was the summer of 1981 when my mum took my younger sister and me on our first trip abroad, an excursion to England in her Renault 4. Dacquoise originally came from Dax, a town in south-west France. Layers of luxurious almond and hazelnut meringue are sandwiched together with butter cream or, if you prefer, whipped cream, and served with fruit. I add salted caramel to the butter cream and I serve it with cherries grown locally by the Jamesons near Cappoquin. South-west France meets west Waterford.
Like all good things in the kitchen a little investment of time is required. This wonderful and very special gâteau is best made in stages. I usually make the nutty meringue the day before and the salted caramel butter cream an hour or two before assembly. The salted caramel butter cream is a wonderful filling for chocolate or coffee cakes or as an icing for cup cakes.