Pistachio Dacquoise Cake
A stunning delight where fluffy meringue meets creamy pistachio buttercream, creating a comforting and impressive dessert perfect for any occasion.
Ingredients
For the Pistachio Dacquoise
- 5 large egg whites (150g)
- ⅝ cup granulated sugar (125g)
- 1 tsp cream of tartar (optional but recommended)
- ¼ tsp salt
- 1¼ cups pistachios (shelled, unsalted; 150g)
- ½ cup powdered sugar (50g)
- ⅓ cup cake flour (40g)
For the Pistachio French Buttercream
- 8 large egg yolks (145g)
- ¾ cup granulated sugar (150g)
- ⅓ cup water (80ml)
- 2½ sticks unsalted butter (280g, at room temperature)
- 1 tsp vanilla extract
- 4 tbsp pistachio paste
- ¼ tsp salt (to taste)
Instructions
Preparation
- Preheat the oven to 465°F (240°C) and prepare two 7-inch pastry rings on a lined baking sheet.
- Grind pistachios until finely ground. Mix with powdered sugar and cake flour, then set aside.
Meringue
- Beat egg whites with cream of tartar until foamy.
- Gradually add granulated sugar, beating until stiff peaks form.
- Gently fold in the pistachio mixture.
Baking
- Divide and smooth the batter into the pastry rings and bake for 15 minutes.
- Cool in the oven for 1 hour.
Buttercream Preparation
- Beat egg yolks until pale in a stand mixer.
- Cook sugar and water until 240°F (115°C), then mix with yolks.
- Once cool, gradually add butter and mix in vanilla and pistachio paste.
Assembly
- Place one dacquoise layer on your serving plate and pipe buttercream around the edges.
- Nestle the second dacquoise layer on top and repeat the piping with buttercream.
- Garnish with chopped pistachios if desired.
Notes
Ensure egg whites are at room temperature for better meringue results. High-quality pistachios and vanilla enhance flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 180mgFiber: 2gSugar: 15g
Tried this recipe?Let us know how it was!