La Renaissance Cake by David Shore, Owner of La Renaissance Pâtisserie Française in Scarsdale
Deconstructing to desserts from top bakers.
cake photo by halina sabath and adam nunez
$6.95 for individual; $35 for 6-inch; $45 for 8-inch
The bakery sells 30 to 60 weekly; it’s a variation of the classic French dacquoise cake and is the shop’s top-selling item. “Dacquoise” is from the feminine form of the French word “dacquois,” meaning “of Dax,” a town in Southwestern France.
The almond meringue requires hours of baking at a low temperature.
Lightly Toasted Almond Slivers
Some versions of the dacquoise use hazelnuts instead of almonds.
Three Creams are Better than One
Alternating between the almond meringue layers are whipped cream, mocha buttercream, and chocolate cream.
Serve with a side of fruit and a cup of tea.