I love making a decadent Pistachio Dacquoise Cake whenever I want to impress friends or family. With its airy layers of nutty goodness and rich buttercream, this cake is a showstopper! Plus, pistachios are one of my favorite nuts, bringing a unique taste and texture to every bite.
Your Ingredients List
- 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
- 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)
My Go-To Equipment
- Stand mixer or hand mixer
- Food processor
- Large baking sheet
- Parchment paper
- Pastry rings
- Candy thermometer
- Piping bags
The Simple Steps to Follow
- Preheat the oven to 465°F (240°C) and line a large baking sheet with parchment. Place two ungreased 7-inch pastry rings on the sheet.
- In a food processor, grind the pistachios until finely ground but not oily. Mix in powdered sugar and cake flour, and set aside.
- In a stand mixer, beat the egg whites with cream of tartar and salt until foamy. Gradually add sugar, whisking for 30–60 seconds between additions. Beat until stiff peaks form.
- Gently fold in half of the pistachio mixture. Once combined, fold in the remaining half until no dry streaks remain.
- Divide the batter between the two pastry rings and smooth the tops. Bake for 15 minutes after reducing the oven temperature to 350°F (180°C).
- Turn off the oven, crack the door, and let the dacquoise cool inside for 1 hour. Then remove it from the oven and allow it to cool completely in the rings. Run a knife around the edges and carefully release.
- In a stand mixer, beat egg yolks on medium-high until pale yellow and thick—about 5 minutes.
- Heat sugar and water in a small saucepan until it reaches 240°F (115°C) on a candy thermometer.
- Slowly pour the hot syrup into the yolks while mixing on low. Once combined, whip on high until the bowl is cool to the touch, around 10 minutes.
- Gradually add softened butter, a chunk at a time, until it turns into smooth buttercream.
- Mix in vanilla, pistachio paste, and salt. Whip on high for 1 more minute.
- Place one dacquoise round on your serving plate. Fill a piping bag with the buttercream, pipe around the edge, and fill the center.
- Place the second dacquoise on top and repeat piping for a decorative finish. Garnish with chopped pistachios, if desired.
Healthy Twists on a Classic
You can lighten this recipe by using a sugar alternative or reducing the butter in the buttercream. For a nut-free option, replace pistachios with sunflower seeds. You can also use almond flour for a gluten-free version of the dacquoise.
Serving Suggestions From My Table
I love to serve this cake with fresh berries or a scoop of vanilla ice cream. A cup of coffee or herbal tea pairs perfectly for a relaxing afternoon treat. For gatherings, slice the cake into small portions to make it easy to share.
Getting It Just Right
Make sure your egg whites are at room temperature for best results. This helps achieve a better meringue. Be gentle when folding in the dry ingredients; we want to keep that light texture. If the buttercream looks curdled, don’t worry! Just keep mixing until it becomes smooth.
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to three days. It’s best enjoyed fresh, but you can also freeze slices for later. Just wrap them tightly in plastic wrap and foil.
Enjoy Every Moment
Baking this Pistachio Dacquoise Cake is such a joy. It brings back sweet memories and creates new ones with loved ones. Let’s savor every bite and celebrate our shared moments.
A Few Common Questions
How do I know when the meringue is ready for the Pistachio Dacquoise?
The meringue is ready when it forms stiff, glossy peaks. You should be able to hold the bowl upside down without it falling out.
Can I make the Pistachio Dacquoise ahead of time?
Yes! You can prepare the dacquoise ahead of time and store it in the fridge for a day or two. Just wait to frost it until you are ready to serve.
Is there a substitute for pistachio paste in the buttercream?
You can use almond paste or hazelnut spread if you don’t have pistachio paste. Just keep in mind that it may change the flavor slightly.
Print
Pistachio Dacquoise Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent Pistachio Dacquoise Cake with airy layers of nutty goodness and rich buttercream, perfect for impressing friends and family.
Ingredients
- 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
- 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
- Preheat the oven to 465°F (240°C) and line a large baking sheet with parchment. Place two ungreased 7-inch pastry rings on the sheet.
- In a food processor, grind the pistachios until finely ground but not oily. Mix in powdered sugar and cake flour, and set aside.
- In a stand mixer, beat the egg whites with cream of tartar and salt until foamy. Gradually add sugar, whisking for 30–60 seconds between additions. Beat until stiff peaks form.
- Gently fold in half of the pistachio mixture. Once combined, fold in the remaining half until no dry streaks remain.
- Divide the batter between the two pastry rings and smooth the tops. Bake for 15 minutes after reducing the oven temperature to 350°F (180°C).
- Turn off the oven, crack the door, and let the dacquoise cool inside for 1 hour. Then remove it from the oven and allow it to cool completely in the rings. Run a knife around the edges and carefully release.
- In a stand mixer, beat egg yolks on medium-high until pale yellow and thick—about 5 minutes.
- Heat sugar and water in a small saucepan until it reaches 240°F (115°C) on a candy thermometer.
- Slowly pour the hot syrup into the yolks while mixing on low. Once combined, whip on high until the bowl is cool to the touch, around 10 minutes.
- Gradually add softened butter, a chunk at a time, until it turns into smooth buttercream.
- Mix in vanilla, pistachio paste, and salt. Whip on high for 1 more minute.
- Place one dacquoise round on your serving plate. Fill a piping bag with the buttercream, pipe around the edge, and fill the center.
- Place the second dacquoise on top and repeat piping for a decorative finish. Garnish with chopped pistachios, if desired.
Notes
Make sure your egg whites are at room temperature for best results. If the buttercream looks curdled, just keep mixing until it becomes smooth. Store any leftover cake in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: pistachio, dacquoise, cake, dessert, baking