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.
Photography: Sang An
Martha Stewart Living, December 2007
- Walnut Meringue Layers (http://www.marthastewart.com/263356/walnut-meringue-layers)
- Gingerbread Buttercream (http://www.marthastewart.com/260554/gingerbread-buttercream)
- Genoise (http://www.marthastewart.com/263063/genoise)
- Brandy-Cointreau Syrup (http://www.marthastewart.com/260010/brandy-cointreau-syrup)
- Seven-Minute Frosting (http://www.marthastewart.com/283505/seven-minute-frosting)
- Fine sanding sugar, for sprinkling
- 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).
- 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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