Pistachio Dacquoise Cake with French Buttercream Recipe

Introduction

This Pistachio Dacquoise Cake is a delicate and elegant dessert featuring layers of crisp meringue infused with pistachios and smooth French buttercream. It’s perfect for special occasions or whenever you want to impress with a nutty, creamy treat.

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

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 the whisk attachment, beat the egg whites with cream of tartar and salt until foamy. Gradually add the 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 half of the pistachio-flour mixture into the meringue. Once combined, fold in the remaining half until no dry streaks remain, being 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 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 until pale yellow and thick, about 5 minutes.
8. Step 8: Heat sugar and water in a small saucepan over medium heat until it reaches 240°F (115°C) on a candy thermometer.
9. Step 9: With the mixer on low, slowly pour the hot syrup into the yolks in a steady stream, avoiding the whisk and bowl edges. Increase to high speed and whip until the bowl is cool to the touch, about 10 minutes.
10. Step 10: Gradually add softened butter, one small chunk at a time, mixing on medium speed. Continue even if the mixture appears curdled, until smooth and glossy.
11. Step 11: Mix in vanilla extract, pistachio paste, and salt (if using). Whip on high for 1 minute until fully incorporated.
12. Step 12: Place one dacquoise round on your serving plate. Fill a piping bag with buttercream and snip off the tip. Pipe small blobs of buttercream around the edge, and fill or spread a layer in the center.
13. Step 13: Gently place the second dacquoise layer on top. Repeat the piping on top for decoration and garnish with chopped pistachios if desired.

Tips & Variations

• Replace pistachio paste with almond or hazelnut paste for a different nutty flavor.
• Use raw pistachios for a more vibrant green color in the dacquoise mixture.
• For extra texture, sprinkle chopped pistachios between layers.
• Ensure the egg whites are at room temperature for better meringue volume.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. The dacquoise layers can also be made a day ahead and kept separate, then assembled just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, the dacquoise layers can be baked and stored in an airtight container at room temperature for up to 2 days before assembling the cake.

What if I don’t have pistachio paste?

You can substitute with almond or hazelnut paste, or blend ground pistachios with a little neutral oil or syrup to make your own paste.

Pistachio Dacquoise Cake with French Buttercream Recipe

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★★★★★

4.5 from 144 reviews

This elegant Pistachio Dacquoise Cake features delicate layers of meringue infused with ground pistachios, sandwiched with a smooth and rich pistachio French buttercream. Light yet flavorful, this cake blends crisp textures with creamy frosting for a stunning dessert perfect for special occasions.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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 it to shape the dacquoise layers.
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 combined. Set this mixture aside for later use.
3. Whip the Meringue: Using a stand mixer with a whisk attachment, beat egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar, one tablespoon at a time, whisking for 30–60 seconds between additions. Continue beating until stiff, glossy peaks form.
4. Incorporate Dry Ingredients: Gently fold half of the pistachio-flour mixture into the meringue. Once combined, fold in the remaining half carefully to avoid deflating the meringue.
5. Bake the Dacquoise: Divide the batter evenly between the two pastry rings and smooth the tops. Place the tray in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 15 minutes until just set and lightly golden.
6. Cool Gradually: Turn off the oven and crack the door open. Leave the dacquoise inside for 1 hour to cool slowly. Remove the rings and allow to cool completely. Run a sharp knife around the edges carefully to release the rounds.
7. Whip the Egg Yolks: In a clean stand mixer bowl with whisk attachment, beat egg yolks on medium-high speed until pale yellow and thick, about 5 minutes.
8. Cook the Sugar Syrup: In a small saucepan, heat sugar and water over medium heat until the syrup reaches 240°F (115°C) on a candy thermometer.
9. Combine Syrup with Yolks: Reduce mixer to low and slowly pour the hot sugar syrup into the yolks in a thin steady stream, avoiding the whisk and bowl edges. Increase speed to high and whip until the bowl is cool to the touch, about 10 minutes.
10. Add Butter: With the mixer on medium speed, add softened butter gradually in small chunks. The mixture may look curdled initially but continue mixing until smooth, glossy, and creamy.
11. Flavor the Buttercream: Mix in vanilla extract, pistachio paste, and salt. Whip on high speed for 1 more minute until fully incorporated and fluffy.
12. Assemble the Cake: Place one dacquoise layer on a serving plate. Fill a piping bag with the pistachio buttercream and snip the tip. Pipe small blobs of buttercream around the edge and fill the center or spread a thin layer inside the border.
13. Top Layer and Finish: Gently place the second dacquoise layer on top. Repeat the buttercream piping on the top layer for decoration. Garnish with chopped pistachios if desired for a final touch.

Notes

• Be gentle folding the dry ingredients into the meringue to retain its volume and achieve light texture.
• The cream of tartar is optional but helps stabilize the egg whites for better meringue structure.
• Pistachio paste can be homemade by finely grinding pistachios into a smooth paste or store-bought for convenience.
• Allow the dacquoise layers to cool slowly in the oven to prevent cracks.
• Ensure all butter for the buttercream is at room temperature for smooth blending.
• Use fresh eggs for best meringue results and food safety.

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