Simple Almond Dacquoise Cake

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

200 grams fine almond flour (7.0 ounces, ~2 cups), make sure you have a little more since you only use the fine sifted part

200 grams egg whites (about 5 ½ eggs)

175 grams sugar (6.2 ounces, ~1 ⅔ cups)

½ teaspoon cream of tartar, optional

Directions at chefiso.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer