Raspberry Dacquoise Cake
Almond-and-hazelnut meringue joins vanilla buttercream laced with raspberries and crème framboise in this divine cake by Wendy Kromer.
Photography: Romulo Yanes
Source: Martha Stewart Weddings, Summer 2013
Trim tops from cake layers, making sure they both measure the same height. Place one layer onto a corresponding-size cardboard round. Spread this layer with approximately 3/4 to 1 cup of Creme de Framboise Buttercream. Neatly arrange a solid circle of fresh raspberries on top, pressing them into the buttercream; then spread a layer of buttercream on their tops. Place a trimmed 9-inch dacquoise on top of the buttercream. Spread another 3/4 to 1 cup buttercream on top of dacquoise, then top with another cake layer. Crumb-coat entire tier with buttercream, making sure tops and sides are smooth. Place cake in refrigerator to chill until firm.
While cake is cooling, knead rolled fondant until smooth and pliable. Once cake has chilled and is firm to the touch, lightly brush a clean work surface with cornstarch. Roll fondant into a 1/8-inch-thick disk large enough to cover the top and sides of the 9-inch cake. Carefully center fondant and lay it on top, smoothing it onto the top and sides of the cake with your hands. Trim the excess fondant from the bottom edge of the cake using a pizza cutter.
Decorate cake with piped "random/rambling pearl" trim using white royal icing and a #1 or #2 round pastry tip. Then pipe the "rambling berry" motif, using royal icing tinted a pale moss-green for vines (use #1 or #2 tip) and leaves (use #348 tip) and pale pink for berries (using #2 tip). Let decorations dry for about 30 minutes, then add accent leaves and berries by lightly brushing (use small clean paint brush) "carnation" petal dust onto berries and moss-green petal dust onto leaves.