“Emeraude” – recipe from Gaston Lenôtre. (in Russian)

“Divine” cake adapted from Ladurée. (in Russian)

This creamy “cake” made from meringue layers is inspired by the Swedish midsummer cake.

Montebello from Pierre Herme – pistachio biscuit «Dacquoise», pistachio cream and strawberries. (in Russian)

Cradle cake from Rose Levy Beranbaum. A layer of dacquoise on the outside, cradling butter cake inside.

Plum Jelly and Yoghurt-Aniseed Mousse on an Almond-Walnut Dacquoise Base