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–+ servings
Pistachio Dacquoise Cake

Delight in a Homemade Pistachio Dacquoise Cake Experience

Experience the elegance of a Pistachio Dacquoise Cake, a gluten-light dessert with airy meringue layers and rich pistachio buttercream.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 5 large Egg Whites Ensure they are at room temperature for better whipping.
  • ⅝ cup Granulated Sugar Using superfine sugar improves texture.
  • 1 tsp Cream of Tartar Optional; alternatively, use lemon juice.
  • ¼ tsp Salt Enhances flavor in both meringue and buttercream.
  • 1¼ cups Pistachios Finely ground for meringue or left whole for decoration.
  • ½ cup Powdered Sugar Adds sweetness and smoothness to the meringue.
  • ⅓ cup Cake Flour Substitute with all-purpose flour if needed.
For the Buttercream
  • 8 large Egg Yolks Adds richness and acts as an emulsifier.
  • ¾ cup Granulated Sugar Sweetens and stabilizes the buttercream.
  • ⅓ cup Water Used to create a sugar syrup for the buttercream.
  • 2½ sticks Unsalted Butter Ensure it’s at room temperature.
  • 1 tsp Vanilla Extract Use pure extract for the best flavor.
  • 4 tbsp Pistachio Paste Can use homemade or store-bought.
  • ¼ tsp Salt Balances sweetness in the buttercream.

Equipment

  • mixing bowl
  • Whisk
  • Piping bag
  • Saucepan
  • Baking sheets
  • Parchment paper
  • serving plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (120°C) to create the perfect environment for the meringue.
  2. In a large mixing bowl, whip the room temperature egg whites on medium speed until foamy. Gradually add granulated sugar, increasing speed to high, and beat until stiff peaks form.
  3. Gently fold in finely ground pistachios, powdered sugar, cake flour, and a pinch of salt until just combined.
  4. Line baking sheets with parchment paper and pipe the meringue into seven-inch circles, ensuring they are evenly spaced.
  5. Bake the meringue for 1 to 1.5 hours, until they are dry to the touch and crisp on the outside.
  6. Once done, turn off the oven, leave the meringues inside, and let them cool completely.
  7. In a saucepan, combine granulated sugar and water over medium heat, stirring until the sugar dissolves. Continue cooking until the mixture reaches the soft ball stage (around 240°F or 116°C).
  8. While the syrup cooks, whip the egg yolks until pale and thick. Gradually pour the hot syrup into the whipped yolks while mixing on medium speed.
  9. Slowly beat in the room temperature butter, pistachio paste, and vanilla extract until smooth and creamy.
  10. Place one meringue layer on a serving plate and spread a generous amount of buttercream on top. Repeat with remaining meringues and buttercream.
  11. Chill the assembled cake briefly before slicing and serving to allow the layers to set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days. For freezing, wrap individual slices and store in a freezer-safe bag for up to 1 month.

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