Vacherin (dessert)
The vacherin was originally a cake-shaped dessert made of an almond paste shell filled with double cream and topped with whipped cream. It appeared in 19th-century Switzerland before reaching Germany and Lyon. Its name likely came from its resemblance to the round shape of vacherin cheese wheels.
A later version, called vacherin glacé, replaced the almond paste shell with a meringue shell, and the double cream filling with an ice cream filling, still topped with whipped cream.