After much obsessing, I decided to make a small-yet-tall frozen dacquoise/devil's food torte for my gf's birthday. This cake involves:
3 layers of almond dacquoise (chewy/crisp meringue with ground nuts)
2 two layers of devil's food cake
1 thick slathering of mocha whipped cream frosting
a little too much time and effort
But, it makes a pretty slice. And it has superb mouth-feel! And the gf enjoys meringue. I had a blast baking this mother.
I made the cake half the diameter of a regular nine-inch cake, while also making it taller. This wasn't so difficult with some math, a fortunately-sized bowl for cutting out the center of my 9-inch devil's food cake, and some tracing on parchment paper. My steel pizza plate worked well as a cake transportation-and-presentation platter.
The chewy dacquoise layers have a contrasting texture to the soft cake layers, and freezing the cake keeps it from mooshing out of shape when sliced. Freezing also keeps the whipped cream frosting looking pretty. If you like ice cream cake, this cake will satisfy you. Much of the recipe is based on the Frozen Almond Cappuccino Dacquoise recipe at epicurious.com.
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