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Pistachio Dacquoise Cake Recipe

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4.7 from 173 reviews

This Pistachio Dacquoise Cake is a sophisticated layered dessert featuring crisp and nutty pistachio-flavored meringue rounds filled and decorated with rich, creamy pistachio French buttercream. Combining the delicate crunch of the dacquoise with the smooth texture of the buttercream, this elegant cake offers balanced sweetness and nutty depth perfect for special occasions or an impressive treat.

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. Make the Pistachio Dacquoise – 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 it to shape the dacquoise.
  2. Prepare Pistachio Mixture: Grind the pistachios in a food processor until finely ground but not oily. Add powdered sugar and cake flour and pulse until well combined. Set this mixture aside for later folding into the meringue.
  3. Whip the Meringue: Using a stand mixer with a whisk attachment (or a hand mixer), beat the egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar, one tablespoon at a time, whisking 30–60 seconds between additions, until stiff, glossy peaks form.
  4. Incorporate Dry Ingredients: Gently fold half of the pistachio-flour mixture into the meringue, then fold in the remaining half carefully to avoid deflating the meringue. Ensure no dry streaks remain.
  5. Bake the Dacquoise: Divide the batter evenly between the two pastry rings on the baking sheet, smoothing the tops. Place the tray in the oven and immediately reduce temperature to 350°F (180°C). Bake for 15 minutes until set.
  6. Cool Gradually: Turn off the oven and crack the door open. Leave the dacquoise inside for 1 hour to cool gradually. Then remove and let cool completely in the rings. Once cooled, run a sharp knife around edges to release carefully.
  7. Make the Pistachio French Buttercream – Whip the Egg Yolks: In a stand mixer with a whisk attachment, beat the egg yolks on medium-high speed for about 5 minutes until pale yellow and thick.
  8. Cook the Sugar Syrup: In a small saucepan over medium heat, combine sugar and water and cook until reaching 240°F (115°C) on a candy thermometer to prepare the syrup.
  9. Combine Syrup with Yolks: Reduce mixer speed to low and slowly pour the hot syrup into the whisking yolks in a steady stream avoiding whisk and bowl edges. After incorporation, increase speed to high and whip for about 10 minutes until the bowl is cool to touch.
  10. Add Butter: With mixer on medium speed, gradually add softened butter, a few chunks at a time. Despite initial curdling, continue mixing until a smooth, glossy buttercream forms.
  11. Flavor the Buttercream: Mix in vanilla extract, pistachio paste, and salt if using. Whip at high speed for 1 more minute to fully incorporate.
  12. Assemble the Cake: Place one dacquoise round on a serving plate. Fill a piping bag with the pistachio buttercream and pipe small blobs around the edge. Fill the center or spread a thin layer inside the border.
  13. Add Second Layer: Gently place the second dacquoise on top. Repeat piping small buttercream blobs on top for decoration.
  14. Garnish: Optionally garnish with chopped pistachios for texture and visual appeal. Serve and enjoy your elegant pistachio dacquoise cake.

Notes

  • Make sure to not overfold the meringue to prevent deflating and losing volume.
  • Gradual cooling of the dacquoise inside the oven is crucial for the perfect texture.
  • Use a candy thermometer for accurate sugar syrup temperature to ensure proper French buttercream consistency.
  • Butter should be at room temperature for smooth incorporation into the buttercream.
  • If pistachio paste is unavailable, you can make it by finely grinding shelled pistachios with a bit of neutral oil or use a high-quality store-bought alternative.
  • Store the assembled cake in the refrigerator and allow to come to room temperature before serving for best flavor and texture.

Keywords: Pistachio Dacquoise Cake, French buttercream, pistachio dessert, meringue cake, elegant cake, layered cake, pistachio paste

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