Dacquoise

Instructions

1. Preheat the oven to 170 °C (150 °C fan) and trace three 20 cm circles on baking paper.
2. Mix the ground almonds, icing sugar and flour in a bowl.
3. Whisk the egg whites with a pinch of salt, then add the caster sugar spoonful by spoonful until you have a glossy, firm meringue.
4. Gently fold the dry mixture into the meringue with a spatula, lifting the mass to keep the air in.
5. Spread the mixture over the three traced circles and smooth it, then sprinkle with flaked almonds if using.
6. Bake for 25 minutes until the discs are golden and dry to the touch, then let them cool completely.
7. For the cream, whisk the softened butter with the icing sugar until smooth, then flavour with the rum or vanilla.
8. Assemble the discs, alternating with the buttercream, and finish with a layer of cream on top, then chill for 2 hours before serving.