Mary Ellen Bartley
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Don’t be put off by the lengthy recipe. Dacquoise is as easy to make as a sponge cake—and far more impressive.

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1. Lay meringues out on a flat surface. Carefully spread one-third of buttercream over each of two meringues with an offset metal spatula. Mary Ellen Bartley
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2. Spread all of the ganache over remaining meringue. Layer meringues on top of each other. Mary Ellen Bartley
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3. Placing the one with ganache in the middle. Spread remaining buttercream on sides of cake, filling in any gaps so the surfaces are smooth. Mary Ellen Bartley
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4. Cover cake with toasted almond slices and refrigerate. The dacquoise can be eaten after a few hours, but we prefer it the next day, when the meringues have had time to really soften. Mary Ellen Bartley

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