Description
A decadent Pistachio Dacquoise Cake with airy layers of nutty goodness and rich buttercream, perfect for impressing friends and family.
Ingredients
Scale
- 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