Dacquoise (Almond Meringue Layer Cake) with Coffee Buttercream

Almond meringue discs

• 6 Egg white
• 1 pinch Fine sea salt
• 220 g Caster sugar
• 200 g Ground almonds

Coffee buttercream

• 120 g Caster sugar
• 4 Egg yolk
• 250 g Unsalted butter, room temperature
• 2 tbsp Coffee Extract
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

1. Heat the oven to 150°C (300°F). Line two baking trays, then draw three 20 cm circles (or use a plate as a guide) and turn the paper over so the pencil does not touch the meringue. Set the trays aside.
2. In a clean bowl, whisk the egg whites with the salt to soft peaks. Add the caster sugar a spoonful at a time, whisking until the meringue is glossy and holds stiff peaks. Rub a little meringue between your fingers; it should feel mostly smooth, not gritty.
3. Fold in the ground almonds in two additions, keeping as much air as possible. Spoon the mixture onto the circles and spread into even discs, about 1 to 1.5 cm thick. Smooth the tops so the layers stack neatly.
4. Bake for 55 to 65 minutes, swapping trays halfway through, until the discs are dry to the touch and lightly golden. Turn the oven off, prop the door slightly ajar, and leave the meringues inside for 20 minutes to dry further. Cool completely on the trays before peeling away the paper.
5. For the buttercream, put the caster sugar in a small saucepan with 40 ml water and heat gently until dissolved. Increase the heat and boil until the syrup reaches 118°C (245°F). While the syrup heats, whisk the egg yolks in a mixer bowl until slightly thickened and paler.
6. With the mixer running on medium, carefully pour the hot syrup in a thin stream down the side of the bowl into the yolks. Whisk on high until the mixture is thick, glossy, and cool to the touch. This should take 8 to 10 minutes.
7. Add the unsalted butter a cube at a time, beating until smooth and fully emulsified. Beat in the coffee extract, vanilla extract, and salt, then mix for 1 minute more until silky. If it looks loose, chill for 10 minutes and beat again.
8. To assemble, place one meringue disc on a serving plate and spread with about one third of the buttercream. Repeat with the second disc and another third of the buttercream, then top with the final disc. Spread the remaining buttercream over the top and sides in a thin, neat layer.
9. Chill the dacquoise for at least 30 minutes to set the buttercream and make slicing cleaner. Slice with a sharp knife, wiping the blade between cuts. Serve chilled or let stand 10 minutes for a softer buttercream.

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