a classic "dacquoise" is made of two layers of a meringue filled with an egg-yolk-based buttercream. often, the layers are of a meringue "japonais". (meringue "japonais" means there are ground nuts added.) the nuts can be blanched almonds or hazelnuts. while this "dacquoise" is based on layers of meringue "japonais", it is held together with a mix of sour cream and milk and dark chocolates.