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Pistachio Dacquoise Cake

Decadent Pistachio Dacquoise Cake for Any Celebration

This Pistachio Dacquoise Cake showcases airy meringue and rich buttercream, creating an elegant dessert for celebrations.
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Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue Layers
  • 5 large Egg Whites Use room temperature for optimal volume.
  • ⅝ cup Granulated Sugar For meringue.
  • ¾ cup Granulated Sugar For buttercream.
  • 1 tsp Cream of Tartar Optional for stabilizing egg whites.
  • ¼ tsp Salt To taste.
For the Nutty Flavor
  • 1¼ cups Pistachios Can substitute with almonds or hazelnuts.
  • ½ cup Powdered Sugar Adds sweetness and texture.
  • ⅓ cup Cake Flour Can substitute with all-purpose flour.
For the Rich Buttercream
  • 8 large Egg Yolks Forms the base for the buttercream.
  • 2½ sticks Unsalted Butter At room temperature for smooth mixing.
  • 1 tsp Vanilla Extract
  • 4 tbsp Pistachio Paste Homemade or store-bought.

Equipment

  • Oven
  • Food Processor
  • Mixing bowls
  • spatula
  • baking sheet
  • Parchment paper
  • Pastry rings

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 465°F (240°C). Line a baking sheet with parchment paper and place pastry rings on top.
  2. In a food processor, combine pistachios, powdered sugar, and cake flour. Pulse until fine.
  3. Whip egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar until stiff peaks form.
  4. Gently fold the pistachio mixture into the whipped meringue until smooth.
  5. Divide the batter among pastry rings and bake at 350°F (180°C) for 15 minutes until lightly golden.
  6. Turn off the oven and cool the dacquoise layers inside with the door slightly cracked for 1 hour.
  7. Prepare the buttercream by beating egg yolks until thick. Boil granulated sugar and water until 240°F (115°C). Pour syrup into yolks.
  8. Add room temperature butter to cooled yolk mixture and mix until smooth. Add vanilla and pistachio paste.
  9. Assemble the cake by layering dacquoise and buttercream, piping borders and garnishing with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 165mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. You can experiment with different nuts for alternative flavors.

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