Raspberry Dacquoise

Photography by Stephen DeVries

With alternating layers of meringue and buttercream, this raspberry-laden showstopper looks like a work of art, but can be easily accomplished with nothing fancier than a pastry bag. If you don’t have a pastry bag, you can use a plastic storage bag with one of the corners snipped off instead.

Raspberry Dacquoise
Makes 1 (8-inch) cake
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Ingredients
  1. 1 cup (113 grams) shelled pistachios
  2. 6 large egg whites, room temperature
  3. 1 cup (200 grams) granulated sugar
  4. 2 teaspoons vanilla extract
  5. Buttercream (recipe follows)
  6. 4 cups fresh raspberries
  7. Whipped Cream (recipe follows)
  8. 1 tablespoon (7 grams) ground pistachios
Instructions
  1. Preheat oven to 250°F. Trace 3 (8-inch) circles on parchment paper, and place on 2 jelly-roll pans.
  2. In the work bowl of a food processor, process pistachios until finely ground.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat egg whites at high speed until foamy. Gradually add sugar, beating until stiff and glossy peaks form, about 6 minutes. Gently fold in pistachios and vanilla. Place meringue in a pastry bag, and pipe mixture onto 3 prepared parchment circles from the outside to the inside.
  4. Bake on separate oven racks for 1 hour. Turn oven off, and leave meringue in oven with door closed overnight to dry out.
  5. Place 1 meringue round on a plate. Gently spread half of Buttercream over meringue. Arrange half of raspberries over Buttercream in an even layer. Repeat with second meringue, remaining Buttercream, and remaining raspberries. Top with remaining meringue, Whipped Cream, and ground pistachios.
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Buttercream
Makes 2 cups
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Ingredients
  1. ½ cup (113 grams) unsalted butter, softened
  2. 2 cups (240 grams) confectioners’ sugar
  3. 3 tablespoons whole milk
  4. 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, beat butter with a mixer at medium speed until creamy, 3 to 4 minutes. Gradually add confectioners’ sugar, milk, and vanilla, beating until smooth.
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Whipped Cream
Makes 1 cup
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Ingredients
  1. ½ cup heavy whipping cream
  2. ¼ cup (30 grams) confectioners’ sugar
Instructions
  1. In a medium bowl, whisk cream and confectioners’ sugar with a mixer at medium speed until soft peaks form.
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Read the whole article in Bake From Scratch Spring 2016.

BAKE SPRING 2016

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