For the almond dacquoise, I used my recipe, but with aqua faba in place of the water + versawhip (and I also didn't heat the mixture, working on my unproven assumption that baking would activate the agar). I made two layers a bit over 20cm in diameter -- next time I might make smaller, taller layers.
For the cream, I used rad whip with some rosewater added. Next time I might use Soyatoo, which I expect would hold its shape better -- the rad whip didn't whip up a lot to begin with, and then as the cake sat it deflated a lot.
Overall, not as impressive looking as its inspiration, but it tasted superb, and was still delicious when we finished it a day or two later.
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