You might’ve noticed I’ve been going a little crazy over dacquoise desserts lately! In recent weeks I’ve made dacquoise cookies and an almond dacquoise cake. So three guesses what I made for my birthday last weekend? Yup, another dacquoise cake!
I got my inspiration from a Filipino cake called Sans Rival, which is actually based on the French dacquoise. The difference is that the sans rival dacquoise is made of cashews instead of the usual almonds or hazelnuts.
This isn’t your traditional sans rival. I didn’t feel like grinding up cashews, and I had almond flour, so I just made the dacquoise out of almonds. But I did add cashew pieces in between the layers. And just like in a classic sans rival, I used French buttercream, but I flavoured it with coffee and Kahlua. I wanted a really strong coffee taste so I used quite a bit…
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