Hazelnut and raspberry dacquoise - Gourmet Traveller Magazine Australia

Gourmet Traveller Magazine Australia

Hazelnut and raspberry dacquoise Gourmet Traveller Magazine Australia This cake may look rich with its creamy filling and frosting, but it's deceptively light. The tang of raspberries checks the sweetness, and also tints the frosting with a delicate blush. We've scattered ours with crushed hazelnut praline and freeze ...