Butterscotch Pecan Dacquoise Cake. Layers of crisp chewy pecan meringue, chocolate cake, butterscotch buttercream, vanilla whip and pecans. Need I say more?
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This week marks a momentous occasion. The Sugar Coated Cottage has reached its 1 year anniversary!!!! When I started this blog a year ago I was totally winging it, relying on what I was reading online and FoodBlogger Pro to get me up and running. I had to learn how to use a camera and I cringe when I see some of my early photos but I keep them up because at the time I was proud and its a reminder of how much I have learned.
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What started out as a means to share recipes and photos of fabulous food has turned into a wonderful journey of experiences and an awesome community to share it all with, that means YOU!! Thank you cannot express just how thankful and blessed I truly am to have found this platform and share with so many my favorite recipes, photos and stories (some rants and raves as well). In addition I have been introduce to a wonderful community of blogging friends of whom I enjoy reading their recipes, hearing their stories and admiring their photos and work.
So if you have visited this blog, commented, emailed, pinned, linked back, featured or shared once, twice or multiple times my sincerest thank you!! For those I have teamed up with on sponsored posts thank you!! It means more than you could ever know (getting teary eyed…).
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Now onto a much lighter subject…ta da…Butterscotch Pecan Dacquoise Cake! No better way to celebrate this occasion in my opinion than light layers of crisp chewy pecan studded meringue disks. Thin layers of chocolate cake. Butterscotch buttercream icing and vanilla bean whipped cream. And of course more butterscotch and pecans.
This dessert is all about layering. We are not only layering the meringue, cake, buttercream and whip but we are layering flavors and textures as well. First we start with the meringues which are studded with chopped pecans, on top of that we put on a layer of simple buttercream that butterscotch was added to. Next is our chocolate cake layer, followed by a layer of vanilla whipped cream. But we’re not done because we need a drizzling of butterscotch and sprinkling of crushed pecans. Like I said, it’s all about the layering here. This gets repeated one more time. Then the final layer is one more meringue disk, another layer of buttercream and then decoration of more butterscotch and whole pecans.
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Some hints that will help. 1. this is best served immediately but life doesn’t always allow for an assemble and serve scenario. So if you need to assemble this and refrigerate it just take it out 45min to an hour before serving so its room temp, this will allow for the fillings to soften. 2. I used a fork to drizzle on the lines of butterscotch on top as well as in between the layers, go beyond the edge so it drips down the sides, its looks more sinfully delicious this way. 3. My dear friend introduced me to vanilla paste. Its magic, it has all the flavor of vanilla extract but also has those wonderful vanilla bean seeds in it. In my opinion its more flavorful. Its a 1 to 1 ratio with the extract and worth the little more it costs. Plus who doesn’t love seeing those little vanilla beans in the buttercream and whip?
Here are the links to my favorite chocolate cake recipe and my favorite butterscotch recipe if needed.
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This Butterscotch Pecan Dacquoise Cake is a magical combination of flavors and textures!
Enjoy!
Stacey
Butterscotch Pecan Dacquoise Cake
Ingredients
- WHAT YOU'LL NEED AHEAD OF TIME:
- 2 - 8 inch chocolate cake layers from your favorite chocolate cake recipe see post for link to my favorite recipe.
- 1 cup Butterscotch - can be store bought or homemade see post for link to my favorite recipe
- 2 cups chopped pecans for recipe plus pecan halves for garnish.
- Pre-heat oven to 200 degrees F
- Trace 3 - 8" circles on parchment these will be your meringue disk guides, place on baking sheets.
- MERINGUE DISKS:
- 6 egg whites
- 1 cup of sugar
- 1 cup of pecans
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/4 tsp cream of tarter
- VANILLA WHIPPED CREAM:
- 1 cup heavy whipping cream very cold
- 1/3 cup powdered sugar
- 2 tsp vanilla paste or extract
- BUTTERSCOTCH BUTTERCREAM:
- 1/2 cup butter
- 2 cups powdered sugar
- 2 Tbsp butterscotch
- 2 tsp vanilla paste or extract
Instructions
- MERINGUE DISKS:
- Mix chopped pecans and powdered sugar together, set aside.
- In pan add the egg whites, cream of tarter, sugar and salt.
- Whisk on medium heat until sugar is dissolved.
- Transfer to bowl of mixer and mix on medium speed until soft peaks form.
- Increase speed to high until stiff peaks form.
- Fold in pecan mixture.
- Pipe or spread mixture evenly over the three traced outlines you created.
- Bake 1 hour.
- Move baking trays around, lower temp to 175 degrees F.
- Bake an additional 45 minutes.
- Move baking trays around. Bake additional 45 min.
- Turn off oven (do not open door) and let cool over night so meringues are crisp and come off easily from the parchment.
- VANILLA WHIPPED CREAM:
- Add all ingredients into bowl of mixer and whisk until whipped cream is formed.
- BUTTERSCOTCH BUTTERCREAM:
- In bowl of mixer cream the butter, slowly add in the sugar until all combined (mixture will be slightly stiff).
- Add in butterscotch and mix until fully combined.
- ASSEMBLY:
- Lay first meringue disk on cake plate.
- Spread on layer of buttercream coming all the way to the edges.
- Next stack on the first chocolate cake layer.
- Spread on layer of whipped cream coming all the way to the edges.
- Drizzle butterscotch on top and sprinkle 1/3 cup chopped pecans on top.
- Repeat the above a second time.
- For the last layer stack the third meringue disk on top.
- Spread on generous amount of buttercream coming all the way to the edges.
- Drizzle butterscotch in checker board pattern (or anyway you like) and place pecan halves around the edge and 3 in the center for a finished look.
Notes
2. I used a fork to drizzle on the lines of butterscotch on top as well as in between the layers, go beyond the edge so it drips down the sides, its looks more sinfully delicious this way.
3. My dear friend introduced me to vanilla paste. Its magic, it has all the flavor of vanilla extract but also has those wonderful vanilla bean seeds in it. In my opinion its more flavorful. Its a 1 to 1 ratio with the extract and worth the little more it costs.
What a stunningly gorgeous cake, and a big congrats on your 1 year anniversary!! This is a heck of a way to celebrate 😀
Hi Rachel! Thanks for the congrats, glad you liked the cake. Take care.
Happy Blog-iversary, Stacey!! This cake is one hellova way to celebrate! Layers and layers of over the top deliciousness going on here! Plus this is seriously gorgeous! I want to take a BIG ole bit outta my screen! SO YUM! Cheers, dear and congrats on the 1 year mark!
Thanks Cheyanne! This cake was a great way to celebrate, I had to do something special! Take care.
Congratulations, girlfriend! Woohoooo! That first year can bring with it so many bumps and bruises (well, it did for me anyway! hahaha)…I have to tell you something – I was shocked to read that it’s only your 1 year anniversary – your blog has the quality of a veteran! Gorgeous photos, stunning recipes, entertaining stories – oh my – you have it all!
Hi Annie! You are so right on the bumps and bruises! But the fact you thought I was a veteran is a compliment in itself (my mom always said, “fake it till you make it” lol). Thanks so much. Take care.
Happy Anniversary! This cake looks like the perfect way to celebrate – love all these flavors 🙂
Hi Megan, thanks so much! This cake is a celebration in itself! I wish I had one more piece right about now. Take care.
Yay! Congratulations on your 1 year anniversary!! This cake is seriously fabulous! I love cakes that look naked and rustic and a little bit more expressive like this one! All those layers are amazing and I just want to take a cake knife and dig right in through all those layers! Hopefully one day when I reach my one year I can make a cake as lovely as this. Also how was your experience with Food Blogger Pro? What was the main perks and benefits you got out of it? I’ve always been curious about joining it!
Hi Linda, thanks for the congrats and so glad you like the cake, seriously delicious. Food Blogger Pro was really helpful especially in the beginning, I am not on it as much as I was when I started. I used their videos to help get set up, learn about advertising options, photo tips and tricks. I personally found it more than helpful. They continually add new videos/content so the lessons aren’t stale. Take care.
That does look like a divine cake! Love the butterscotch frosting, that sounds like a wonderful frosting flavor
Thanks Helen, I love butterscotch anything!! Take care.
Happy anniversary, Stacey!! I love that dacquoise, what a perfect way to celebrate!
Hi Nicole. Thanks so much. Dacquoise is one of my favorites! Take care.
WHAT IN THE WHATTTT WHAT?!?!? THIS. Holy crap. THIS! hahaha!
Thanks GiGi! I couldn’t have said it better myself, lol. Take care.
Happy Anniversary! This cake is a fantastic way to celebrate the milestone. Here’s to many more years and many more incredible creations. x
Hi Liz! So glad you like the cake, thank you for the well wishes. Take care.
Congrats… Add a joy with this cake in happy moments.
Thanks Vahini, appreciate the congrats!
Fabulous cake!!! It is very amazing, Thanks for sharing this very simple recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!
Thank you! I’m so happy to hear you made this cake and enjoyed it! Take care.