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Butterscotch Pecan Dacquoise Cake

Butterscotch Pecan Dacquoise Cake

The Sugar Coated Cottage
Butterscotch Pecan Dacquoise Cake. Layers of crisp chewy pecan meringue, chocolate cake, butterscotch buttercream, vanilla whip and pecans. Need I say more?
5 from 3 votes
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Dessert
Servings 1 - 8 inch 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

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.
Tried this recipe?Let us know how it was!