Summer Berry & Pistachio Dacquoise
A Dacquoise is a dessert or cake made from meringue based discs and filled with cream or buttercream. The texture and flavour of the dacqouise discs remind me of a macaron, it basically has the same ingredients but don't worry, this recipe is fuss-free!
- 60g icing sugar
- 30g ground almonds
- 30g ground pistachios
- 2 egg whites
- 30g caster sugar
- 200ml whole milk
- 1/4 vanilla pod
- 40g caster sugar
- 20g corn starch
- 2 egg yolks
- 150g butter, at room temperature
Filling and decoration:
- a mix of (frozen) summer berries, e.g. raspberries, blueberries, blackberries, cherries, red currants and black currants
makes one 15cm ø tart
- On a sheet of baking paper draw three circles of 15cm ø (using a compass or the base of a 15cm round cake tin for example). Turn the sheet arund and place ot on a baking tray. Preheat the oven to 170°C (fan oven).
- For the Daquoise, mix the icing sugar, ground almonds and ground pistachios in a bowl. Whisk the egg whites in a clean bowl with an electric beater on high speed. Once the egg whites form peaks start adding the caster sugar little by little. Finish beating the egg whites until the meringue is shiny and stable. Now fold in the icing sugar mix by hand, using a rubber spatula. Fill the meringue into a piping bag with a round nozzle (approx. 1cm) and pipe it in sprials into the circles that you've drawn. I find it easier to start from the outside and pipe my way to the centre but you can also do it the other way round. Bake the dacquoise layers for aout 20 minutes, then leave to cool.
- To make the buttercream pour the milk into a small sauce pan. Cut about one quarter of a vanilla pod, open it and scrape out the seeds and add them to the milk. In a small bowl mix the sugar and the corn starch, then add the egg yolks and mix them in woth a fork, adding one or two table spoons of the milk from the pann as well. Now heat the milk. When it is about to boil pour half of it into the egg yolk mix. Stir well and pour everything back into the saucepan. Keep stirring the milk with a whisk over medium high heat until a custard has formed. Fill the custard into a clean bowl, cover it with cling film and leave to cool in the fridge for about 1-2 hours.
- Once the custard has set and cooled down, beat the butter for the buttercream with an electric mixer in a bowl on high speed until pale anf fluffy. This can take a few minutes, The add the custard in spoonfuls and beat until fully combined.
- To assemble the cake, place the first dacquoise disc in a plate and spread a thin layer of buttercream on top, leaving about 1 cm of the edge free. Fill some of the cream into a piping bag with a round nozzle (approx. 1cm) and pipe dots or "tears" around the border.
- Fill the centre with the summer berries, leaving some aside for the decoration later. Spread more buttercream over the fruit (this will be easier if the fruit is frozen) and place the second dacquoise disc on top. Repeat step No.5 but this time be more generous with the buttercream in the centre, use almost everything leaving only a bit for the decoration.
- Place the last dacquoise disc on top and decorate with the remaining buttercream and berries.
- If you're making this cake in the summer, leave it to set in the fridge for 2 hours, which will also give the frozen berries (in case this is what you used) time to defrost.