Dacquoise

Instructions

1. Prepare the meringue layers
   Preheat oven to 300°F (150°C). Draw three 8-inch circles on parchment paper and place on baking sheets. In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add 1 cup of granulated sugar, beating until stiff peaks form and mixture is glossy.
2. Fold in dry ingredients
   In a separate bowl, whisk together almond flour, hazelnut flour, all-purpose flour, and the remaining 1/2 cup sugar. Gently fold this mixture into the egg whites in three additions, being careful not to deflate the meringue.
3. Bake the meringue discs
   Divide the meringue mixture evenly among the three circles on the parchment paper, spreading to fill each circle. Bake for 45-50 minutes until firm and lightly golden. Turn off oven, crack the door open, and let meringues cool completely in the oven to prevent cracking.
4. Make the buttercream
   Beat softened butter until creamy. Gradually add confectioners' sugar and continue beating until light and fluffy, about 3-4 minutes. Add vanilla extract and beat for another minute until well incorporated and smooth.
5. Prepare chocolate ganache
   Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let stand for 1 minute, then stir until smooth and glossy. Allow to cool until spreadable but not firm.
6. Assemble the cake
   Place one meringue disc on a serving plate. Spread with one-third of the buttercream. Top with second meringue disc and repeat with another third of buttercream. Place final meringue disc on top and spread with remaining buttercream.
7. Finish and decorate
   Pour chocolate ganache over the top of the cake, allowing some to drip down the sides. Sprinkle toasted sliced almonds around the edge. Refrigerate for at least 1 hour before serving to allow the layers to set.