Buttercream Dacquoise

Prepare the ingredients.

Sift almond flour, powdered sugar, and cake flour together, mix and set aside. Add sugar and lemon juice to the egg whites and beat until they reach the soft peak stage. Divide into two portions and gently fold into the almond flour mixture until well combined.

Fill a piping bag and squeeze it into the mold, then tap gently before unmolding.

Sift an appropriate amount of powdered sugar on top, and bake in a preheated oven at 170°C on the middle-lower rack for 15 minutes.

Bake the dacquoise and let it cool for later use. Then start making the buttercream: put the softened butter into a container and break it up, then add powdered sugar and whip until pale. Next, add room temperature light cream in two additions, and finally whip at low speed until fully combined and smooth.

Squeeze the dacquoise with whipped cream and then cover it.