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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.

Ingredients

Scale

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

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