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Cherry cream dacquoise

Updated: Tue, 13 June, 2023

Dacquoise is an almond or hazelnut meringue usually baked and stacked in layers filled with fresh cream, buttercream or ganache. You think you’ve seen it all when it comes to cakes? Think again!

cherry cream dacquoise gateau

Dacquoise vs. meringue

Dacquoise and meringue are both French desserts made with beaten egg whites, but they differ in their composition and texture. Dacquoise is a nut meringue, while meringue is made just with whipped egg whites and sugar. Dacquoise is denser than meringue and has a chewy texture. Meringue is lighter and has a crisp texture.

To make dacquoise, you mix French meringue with almond or hazelnut flour and some icing sugar, pipe it into a disc or pour it into a ring mould, and bake it. The result is slightly crispy on the outside, very soft and a bit chewy from the inside, but still resembling a kind of a biscuit base.

Meringue is made by whipping egg whites until they are stiff and then adding sugar. The mixture is then piped or spooned onto a baking sheet and baked at low temperature until it is crisp on the outside but still soft on the inside.

almond dacquoise filled with fresh cream and cherries

A new kind of birthday cake

I have made a good few birthday cakes in my time, most of them completely original – none of that looks-pretty-tastes-s@*t nonsense. Chocolate cakes, sponge cakes, almond cakes and walnut cakes, genoises and viennoises, millefeuille and shortcrust, layered with buttercream, cream, custard, jam, ganache, mousse, fruit and praline.

I’m always up for a challenge – like when I tried to microwave a meringue layer – and I might not be the best stylist in the world, but I sure can think of a good flavour combination or two.

And this is certainly one of the best: fool proof meringue-style layers, fresh cream filling that just needs softly whipping and the only finicky bit: homemade glace cherries which at a very hard push can be swapped for shop-bought maraschino cherries. Those will be far more expensive but whatever suits you.

If you decide to make your own, you can easily make a surplus of the cherries which can boost breakfast porridge or plain vanilla ice cream as the cherries will keep well in a tightly closed jar in the fridge.

How to make dacquoise cake layers?

It’s easy and reliable: egg whites are beaten to soft peaks, then caster sugar is added until we obtain soft meringue. Icing sugar stirred with ground almonds is then folded in to make airy batter.

dacquoise mix

I then pipe the mix onto parchment circles or circles drawn on the parchment lining a baking tray. It might seem like a chore, and if you wholeheartedly detest piping, remember that it isn’t strictly necessary, it just helps get a uniformly thick layer. Feel free to dollop the mix onto the parchment and spread it with a spatula or a palette knife.

Dacquoise base layers bake in an oven slightly hotter than for meringue, but like the latter, they need to be left in the oven until they, and it, completely cools down, perhaps overnight.

baked dacquoise layers

How to make the cherry filling?

For homemade candied cherries, whole pitted cherries, and it’s perfectly fine to use frozen, thawed ones when out of season, should be boiled vigorously in a sugar syrup until thickened and reduced.

homemade candied cherries

When cooled down, strain them with a slotted spoon but do keep the syrup for drinks, breakfast toppings and other desserts.

The filling is just whipped cream - don’t be tempted to add sugar to it, the whole gateau is going to be plenty sweet as it is.

Fold cherries into the cream, reserving some for decoration and pile onto the base layers. And some dark chocolate, melted and funkily drizzled all over will be the final touch.

This cherry dacquoise should sit in the fridge for a couple of hours before serving, so that the cream softens the base layers a little.

building cherry dacquoise

More cherry cake recipes

Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous dessert.

Summer cherry cake with a hint of cinnamon and minimal effort involved. This cake mix is pathetically simple – it takes 5 minutes to prepare and always comes out well.

Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!

decorating cream cherry dacquoise

More meringue based gateau recipes

Coconut angel food cake, with a zesty touch of lime flavour. Angel food cake base, whipped coconut cream filling and toasted coconut flakes to decorate – for the coconut lover in your life’s next birthday.

Andalusia, lemon and chocolate torte or entrement is the ultimate chocolate experience. A challenging, but possible to replicate at home Parisian confection from La Maison Du Chocolat.

King Oscar II cake is also known as Swedish almond tart. It's an almond macaron style cake filled with almond buttercream, easy to make and absolutely delightful.

cherry dacquoise cake with fresh whipped cream

Cherry cream dacquoise

Servings: 12Time: 4 hours


  • For the dacquoise:
  • 180g (112 cups) icing sugar
  • 160g (123 cups) almond flour
  • 6 large egg whites
  • a pinch of salt
  • 12 tsp cream of tartar
  • 60g (14 cup) caster sugar
  • For the filling:
  • 200g (6 oz.) fresh or frozen and thawed, pitted dark cherries
  • 120g (12 cup) caster sugar
  • 34 cup water
  • 1 tsp lemon juice
  • 500ml (2 cups) double cream
  • For the topping:
  • 30g (1 oz.) dark chocolate
  • icing sugar


1. First make the dacquoise: preheat the oven to 130C (fan if possible)/250F/gas ½. With a little butter stick a sheet of parchment to the underside of your largest baking tray and draw three circles 20cm dia each. You can also use pre-cut parchment rounds. If three circles won’t fit, use two trays.

2. Stir the icing sugar and almond flour together in a bowl. Beat the egg whites with the pinch of salt until foamy, add the cream of tartar and beat to soft peaks. Add the caster sugar in three or four portions beating constantly, until you have soft meringue.

3. Pour the almond sugar over the meringue and fold in with a spatula. Transfer the mix into a piping bag with large plain nozzle or into a freezer bag and cut a 1.5cm corner.

4. Pipe the mix onto the marked circles starting from the middle of each one in a spiral shape. Transfer to the oven and bake for 1 hour 30 minutes. If you have two trays, swap them round halfway through to ensure even baking. Switch the oven off and leave the dacquoise inside for another 1 hour 30 minutes or overnight. Peel off the parchment.

5. While the dacquoises are baking, prepare the cherries: place them in a large saucepan with the sugar, water and lemon and bring to the boil. Keep them boiling vigorously for 30 minutes; stir gently by the end of cooking to check if the cherries are not catching to the bottom. Take the pan off the heat and cool down.

6. Whip the cream to soft peaks. Fold in the cherries strained with a slotted spoon reserving several for decoration (the syrup can be used in drinks or over ice cream).

7. Place one dacquoise disc on a cake platter of stand, flat side down. Spread half the cherry cream over it and cover with another disc, flat side up. Spread the remaining cream over it and cover with the last disc (reserve the neatest one for this). Dust with icing sugar and decorate with cherries.

8. Melt the dark chocolate in a bain-marie or in a microwave at low power. Drizzle over the top of the cake using a fork.

9. Chill in the fridge for at least 2 hours before serving so the cream softens the dacquoise a little. It will keep for 2-3 days in the fridge but the dacquoise layers will soften further.

Originally published: Mon, 23 March, 2020

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Ghulam Mohyudin
It was perfect the first time. I learn so much from you as well! Keep it up great post.
5 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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