Hazelnut and coffee dacquoise with chocolate glaze

Step 1

Make the meringue: Preheat oven to 120°C. Line 2 baking trays with baking paper. Draw an 18cm disc on each. Turn over.

Step 2

Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form.

Step 3

Gradually add half the sugar, 1 tablespoon at a time, until the sugar dissolves. To test, rub some between your fingers.

Step 4

Use a large metal spoon to gently fold in half the cream of tartar and half the combined nut meal.

Step 5

Spoon the mixture into a piping bag fitted with a 1.5cm nozzle. pipe in a coil motion to make 2 discs.

Step 6

Bake for 50 minutes. Cool in oven for 2 hours. Repeat with remaining ingredients to make 4 discs total.

Step 7

Make the filling: Stir the milk and coffee in a bowl until coffee dissolves. Use an electric beater to beat the butter in a large bowl until pale and creamy. Gradually beat in the icing sugar until combined. Gradually beat in milk mixture until light and fluffy.

Step 8

Spoon buttercream into a piping bag fitted with a 1cm round nozzle. Starting from the centre of 1 meringue disc, pipe in a coil motion to cover. Top with another disc. Continue piping and layering, finishing with meringue.

Step 9

Use a small sharp knife to trim the side of the meringue layers. Use a palette knife to spread the remaining buttercream over the top and side of the cake to cover completely. Place in the fridge for 1 hour to set.

Step 10

Make the chocolate glaze: Place the cake on a wire rack over a baking tray. use a palette knife to smooth the surface of the buttercream as much as possible.

Step 11

Place chocolate and glucose syrup in a heatproof bowl. bring cream almost to the boil in a saucepan over medium heat. Pour over chocolate mixture. Stand. Stir until combined.

Step 12

Pour the chocolate glaze over the cake. Use a palette knife to spread evenly, tapping the wire rack carefully a few times to help smooth our the glaze. Set aside for 1 hour to set.