Raspberry Dacquoise Torte

A beautiful raspberry & hazelnut layer cake with a vanilla buttercream - the perfect Valentine's dessert!

Raspberry Dacquoise Torte



  • 230g ground almonds
  • 70g chopped hazelnuts
  • 10 egg whites
  • 280g caster sugar


Italian Meringue:

  • 125g caster sugar
  • 70g egg (whites whipped to soft peak)
  • 40ml water



  • Vanilla to taste
  • 5 egg yolks
  • 240g caster sugar
  • 100ml water
  • 360g unsalted butter




  1. Whisk egg whites with a little of the sugar until soft peak then add remaining and whisk until firm and glossy, fold in the nuts.
  2. Spoon into a piping bag with 1/2inch nozzle and pipe on a lined baking sheet, bake for 15mins approx. 160 degrees


Italian Meringue & Buttercream:

  1. To make the Italian meringue dissolve the sugar in the water and boil to 118’c
  2. Slowly pour onto the whipped egg whites continue whisking until cold and glossy put to one side.
  3. For the buttercream dissolve the sugar in the water and boil to 118’c and pour onto the whisked egg yolks, continue whisking until double in size and glossy
  4. Add the butter until completely mixed then fold in the Italian meringue


To Assemble:

  1. Pipe the buttercream onto one of the dacquoise sheets and place fresh raspberries all over
  2. Pipe the remainder over the raspberries and sandwich with the other dacquoise sheet.

Slice into portions & serve – Steve has served with Callebaut Chocolates & Blueberry dusted Marshmallow Cubes