When I think of design, I don’t immediately think of cakes. After trying a slice of this cake at Flour Bakery, I had a much greater appreciation of the baking expertise that goes into designing such a cake. The combination of nut meringue, espresso buttercream, and dark chocolate ganache is magical.
These dessert cakes are traditionally made with almond and hazelnut meringue and whipped cream or buttercream. Joanne Chang, the baker behind Flour, modified the traditional dacqouise to create this delicious treat!
