Pistachio Dacquoise Cake Recipe

Introduction

The Pistachio Dacquoise Cake is a stunning layered dessert combining crunchy meringue discs with rich, silky pistachio French buttercream. This elegant cake is perfect for special occasions or any time you want a sophisticated treat with bold nutty flavors.

Ingredients

• For the Pistachio Dacquoise:
• 5 large egg whites (150g)
• ⅝ cup (125g) granulated sugar
• 1 tsp cream of tartar (optional)
• ¼ tsp salt
• 1¼ cups (150g) pistachios
• ½ cup (50g) powdered sugar
• ⅓ cup (40g) cake flour
• For the Pistachio French Buttercream:
• 8 large egg yolks (145g)
• ¾ cup (150g) granulated sugar
• ⅓ cup (80ml) water
• 2½ sticks (280g) unsalted butter, room temperature
• 1 tsp vanilla extract
• 4 tbsp pistachio paste (homemade or store-bought)
• ¼ tsp salt (to taste)

Instructions

1. Step 1: Preheat the oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two ungreased 7-inch pastry rings on it.
2. Step 2: In a food processor, grind the pistachios until finely ground but not oily. Add powdered sugar and cake flour; pulse until well combined. Set aside.
3. Step 3: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the egg whites with cream of tartar and salt until foamy. Gradually add the granulated sugar, one tablespoon at a time, whisking for 30–60 seconds between additions. Continue beating until stiff, glossy peaks form.
4. Step 4: Gently fold in half of the pistachio-flour mixture. Once combined, fold in the remaining half until no dry streaks remain. Be careful not to deflate the meringue.
5. Step 5: Divide the batter evenly between the two pastry rings and smooth the tops. Place in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 15 minutes.
6. Step 6: Turn off the oven and crack the door open. Leave the dacquoise inside for 1 hour. Then remove from the oven and allow to cool completely in the rings. Once cool, run a sharp knife around the edges and carefully release.
7. Step 7: For the buttercream, beat the egg yolks on medium-high speed in a stand mixer until pale yellow and thick, about 5 minutes.
8. Step 8: In a small saucepan, heat the sugar and water over medium heat until the syrup reaches 240°F (115°C) on a candy thermometer.
9. Step 9: Reduce the mixer to low and slowly pour the hot syrup into the yolks in a steady stream, avoiding the whisk and bowl edges. Once incorporated, increase to high speed and whip until the bowl is cool to the touch, about 10 minutes.
10. Step 10: With the mixer on medium, gradually add softened butter, one small chunk at a time. The mixture may appear curdled or runny initially; continue mixing until it forms a smooth, glossy buttercream.
11. Step 11: Mix in the vanilla extract, pistachio paste, and salt (if using). Whip on high for 1 more minute until fully incorporated.
12. Step 12: Place one dacquoise round on your serving plate or cake board. Fill a piping bag with the pistachio buttercream and snip off the tip.
13. Step 13: Pipe small blobs of buttercream around the edge of the dacquoise. Fill the center as well or spread a thin layer inside the border.
14. Step 14: Gently place the second dacquoise layer on top. Repeat the buttercream piping on top for a decorative finish.

Tips & Variations

• Use freshly shelled pistachios for the best flavor and texture, and toast them lightly before grinding to deepen their nutty aroma.
• For a different flavor, substitute pistachio paste with almond or hazelnut paste.
• If you don’t have a candy thermometer, test the sugar syrup by dropping a bit in cold water; it should form a soft ball.
• Make sure the butter is at room temperature and add it slowly to avoid breaking the buttercream.
• The cake can be decorated with chopped pistachios or edible flowers for extra visual appeal.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Let it come to room temperature for 30 minutes before serving to soften the buttercream. You can freeze individual dacquoise layers for up to 1 month, but assemble the cake fresh for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio dacquoise layers ahead of time?

Yes, you can bake the dacquoise layers up to 2 days in advance and store them in an airtight container at room temperature. Allow them to cool completely before storing to maintain their crispness.

What can I use if I don’t have pistachio paste?

If pistachio paste is unavailable, you can blend ground pistachios with a small amount of neutral oil or melted butter to create a paste, or substitute with almond or hazelnut paste for a different but complementary flavor.

Pistachio Dacquoise Cake Recipe

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★★★★★

4.6 from 93 reviews

This Pistachio Dacquoise Cake is a delightful French-inspired dessert featuring delicate layers of nutty meringue rounds combined with a rich and creamy pistachio French buttercream. The dacquoise layers are crisp yet tender, packed with finely ground pistachios, and the luscious buttercream adds a luxurious, smooth texture with a natural pistachio flavor. Perfect for special occasions or an elegant treat, this cake showcases the perfect balance of crunchy and creamy elements with a sophisticated nutty aroma.

• Author: zara
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes (plus cooling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Pistachio Dacquoise

• 5 large egg whites (150g)
• ⅝ cup (125g) granulated sugar
• 1 tsp cream of tartar (optional)
• ¼ tsp salt
• 1¼ cups (150g) pistachios
• ½ cup (50g) powdered sugar
• ⅓ cup (40g) cake flour

For the Pistachio French Buttercream

• 8 large egg yolks (145g)
• ¾ cup (150g) granulated sugar
• ⅓ cup (80ml) water
• 2½ sticks (280g) unsalted butter, room temperature
• 1 tsp vanilla extract
• 4 tbsp pistachio paste (homemade or store-bought)
• ¼ tsp salt (to taste)

Instructions

1. Preheat Oven & Prepare Pans: Preheat your oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two ungreased 7-inch pastry rings on the sheet to shape the dacquoise layers.
2. Prepare Pistachio Mixture: Using a food processor, finely grind the pistachios until they are finely ground but not oily. Add the powdered sugar and cake flour to the processor and pulse just until well combined. Set this mixture aside for now.
3. Whip the Meringue: In a stand mixer fitted with a whisk attachment or using a hand mixer, beat the egg whites along with the cream of tartar and salt until foamy. Gradually add the granulated sugar one tablespoon at a time, whisking for 30 to 60 seconds between each addition. Continue until the meringue forms stiff, glossy peaks.
4. Incorporate Dry Ingredients: Gently fold half of the pistachio-flour mixture into the meringue. Once combined, fold in the remaining half until no dry streaks remain. Take care not to deflate the meringue during folding.
5. Bake the Dacquoise: Divide the meringue mixture evenly between the two pastry rings on the prepared baking sheet. Smooth the tops with a spatula. Place in the oven, immediately reduce the temperature to 350°F (180°C), and bake for 15 minutes.
6. Cool Gradually: After baking, turn off the oven and crack the door open. Leave the dacquoise inside to cool slowly for 1 hour. Then remove from the oven and cool completely within the rings. Once cooled, run a sharp knife around the edges to carefully release the dacquoise layers from the rings.
7. Whip the Egg Yolks: For the pistachio French buttercream, beat the egg yolks on medium-high speed with a stand mixer until they become pale yellow and thick, about 5 minutes.
8. Cook the Sugar Syrup: In a small saucepan over medium heat, combine the sugar and water and cook until the sugar syrup reaches 240°F (115°C) on a candy thermometer.
9. Combine Syrup with Yolks: With the mixer on low speed, carefully and slowly pour the hot sugar syrup into the egg yolks in a steady stream, avoiding the whisk and bowl edges. Once combined, increase speed to high and whip until the bowl is cool to the touch, approximately 10 minutes.
10. Add Butter: Keeping the mixer on medium speed, gradually add the softened unsalted butter in small chunks. The mixture might look curdled or runny initially, but continue mixing until it becomes a smooth, glossy buttercream.
11. Flavor the Buttercream: Mix in the vanilla extract, pistachio paste, and salt to taste. Whip on high for an additional minute to fully incorporate the flavors.
12. Assemble the Cake: Place one dacquoise round onto your serving plate or cake board. Fill a piping bag fitted with a plain tip with the pistachio buttercream and snip off the tip. Pipe small blobs of buttercream around the edge of the dacquoise and fill the center with more blobs or spread a thin layer inside the border evenly.
13. Top Layer: Gently place the second dacquoise layer on top of the buttercream. Repeat the piping decoration on top for a beautiful and elegant finish to your pistachio dacquoise cake.

Notes

• You can make pistachio paste at home by blending shelled pistachios with a little neutral oil until smooth.
• Use room temperature butter for the buttercream to ensure it incorporates smoothly.
• Be gentle when folding the meringue mixture to maintain its volume and light texture.
• Allow the dacquoise layers to cool completely before assembling to avoid melting the buttercream.
• This cake is best served slightly chilled and can be stored in the refrigerator for up to 2 days.

Keywords: Pistachio Dacquoise, French dessert, meringue cake, pistachio buttercream, nutty cake, French pastry, elegant cake