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Pistachio Dacquoise Cake Recipe

Pistachio Dacquoise Cake Recipe
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★★★★★

5.1 from 30 reviews

This Pistachio Dacquoise Cake recipe offers an elegant and irresistible dessert featuring nutty, crunchy layers of pistachio meringue paired with creamy pistachio French buttercream. Perfect for special occasions, this sophisticated layered cake blends light, crunchy textures with rich, buttery flavors.

Ingredients

Scale

For the Dacquoise Layers:

  • 5 large egg whites (room temperature)
  • 150g granulated sugar (⅝ cup)
  • 1 tsp cream of tartar (optional)
  • ¼ tsp salt
  • 1¼ cups shelled pistachios (150g)
  • ½ cup powdered sugar (50g)
  • ⅓ cup cake flour (40g)

For the Pistachio French Buttercream:

  • 8 egg yolks
  • ¾ cup granulated sugar (150g)
  • ⅓ cup water
  • 2½ sticks unsalted butter (280g), room temperature
  • 4 tbsp pistachio paste
  • 1 tsp vanilla extract
  • ¼ tsp salt (optional but highly recommended)

Equipment Needed:

  • Pistachio grinder or food processor
  • 7-inch cake rings or parchment paper
  • Electric mixer or whisk
  • Oven
  • Piping bag (optional)

Instructions

  1. Prepare the Pistachio Dacquoise: Start by grinding the shelled pistachios in a food processor until finely ground but not pasty. Add powdered sugar and cake flour to the pistachios and pulse a few times to combine; set aside. Whisk egg whites on medium speed until frothy, then add cream of tartar and salt. Gradually add granulated sugar one tablespoon at a time while continuing to whisk until stiff, glossy peaks form. Gently fold the pistachio mixture into the meringue in two batches, being careful to retain as much air as possible. Divide the mixture evenly into two 7-inch cake rings or spread inside drawn circles on parchment paper.
  2. Bake the Dacquoise Layers: Place the prepared cake layers into a preheated oven at 465°F (240°C). Immediately reduce the temperature to 350°F (180°C) and bake for 15 minutes. After baking, leave the oven door slightly ajar and let the cakes cool inside for 1 hour to help them set. Once cooled, transfer to a rack to cool completely.
  3. Make the Pistachio French Buttercream: Whisk egg yolks on high speed for about 5 minutes until pale and thick. Meanwhile, heat the granulated sugar and water in a saucepan to 240°F (115°C) without stirring to make a sugar syrup. Slowly pour the hot syrup into the egg yolks while mixing on low speed. Continue to whip the mixture until the bowl is cool to the touch. Add the softened butter one cube at a time, beating well to incorporate each addition. Finally, mix in the pistachio paste, vanilla extract, and salt until the buttercream is smooth and silky.
  4. Assemble the Cake: Place one dacquoise layer on your serving board. Pipe pistachio French buttercream in dollops or create a ring around the edge and spread more buttercream inside the center. Carefully place the second dacquoise layer on top and repeat the buttercream piping. Decorate the top edge with chopped pistachios for a beautiful finish.
  5. Serve and Enjoy: Chill the assembled cake for at least 30 minutes to set the buttercream before slicing. Serve this elegant pistachio dacquoise cake as a show-stopping dessert to impress your guests.

Notes

  • Use room temperature eggs for better volume and stability in your meringue and buttercream.
  • Be careful not to overprocess pistachios to avoid pistachio butter instead of flour.
  • Leaving the oven door ajar while cooling helps prevent the meringue layers from cracking.
  • Pistachio paste enhances the nutty flavor but can be substituted with finely ground pistachios if unavailable.
  • The cake is best enjoyed within 2-3 days and should be stored refrigerated.
  • Allow the cake to come to room temperature before serving for the best texture and flavor.

Nutrition

Keywords: Pistachio Dacquoise, French Buttercream, Nutty Cake, Layered Dessert, Pistachio Cake

Find it online: https://tastemadebyclara.com/pistachio-dacquoise-cake-recipe/