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Gingerbread Town-Square Cake


Dacquoise is a cake made of meringue layers (usually nut flavored) and buttercream or whipped-cream filling. This version consists of walnut meringue, gingerbread-spiced buttercream, and spongy cake layers and is covered with a generous amount of fluffy white frosting. See Shaped Gingerbread Cookies to create the Town House Gingerbread Cookies.

  • Servings: 30

Photography: Sang An

Source: Martha Stewart Living, December 2007



  1. Place 1 meringue layer on a cake stand, and spread 1 1/2 cups buttercream over its surface. Top with a slice of genoise. Brush genoise with one-third of the syrup. Spread 1 1/2 cups buttercream over genoise. Repeat layering 2 more times. Spread enough buttercream over sides of cake to fill in any spaces between layers and create a smooth surface. Refrigerate cake for at least 8 hours (preferably overnight).

  2. Just before serving, spread frosting over cake, smoothing sides and creating peaks on top to resemble snowdrifts. Sprinkle top with sanding sugar. Gently press 3 cookies onto each side of cake, using 1 of each shape per side and alternating molasses and honey gingerbread. Serve immediately.

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