Final answer:
Adding a small amount of flour to Dacquoise batter results in a more cake-like texture, making the baked product cakey rather than gooey, chewy, or crispy.
Step-by-step explanation:
If a small amount of flour is added to Dacquoise batter, the baked product will be more cakey like. When flour is incorporated into a Dacquoise, a meringue-based dessert, it tends to create a structure that retains a bit more moisture and gives the final product a slightly denser texture, similar to that of a cake, compared to when flour is not used. Without the addition of flour, Dacquoise typically has a lighter, more aerated texture that leans towards crispiness upon baking. Therefore, adding flour leads to a texture that resembles that of a cake, making option b) Cakey the correct answer to the question.