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Pistachio Dacquoise Cake: Easy Dessert Recipe for Elegant Occasions

Pistachio Dacquoise Cake

This Pistachio Dacquoise Cake combines crisp nutty layers of pistachio meringue with a rich, silky pistachio French buttercream. Light, elegant, and irresistibly nutty, it’s perfect for celebrations or any time you want a sophisticated dessert.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Pistachio Dacquoise Layers
  • 5 large egg whites 150g
  • 0.625 cup granulated sugar 125g
  • 1 tsp cream of tartar optional
  • 0.25 tsp salt
  • 1.25 cups pistachios 150g
  • 0.5 cup powdered sugar 50g
  • 0.33 cup cake flour 40g
Pistachio French Buttercream
  • 8 large egg yolks 145g
  • 0.75 cup granulated sugar 150g
  • 0.33 cup water 80ml
  • 2.5 sticks unsalted butter, room temperature 280g
  • 1 tsp vanilla extract
  • 4 tbsp pistachio paste homemade or store-bought
  • 0.25 tsp salt to taste

Method
 

  1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and trace circles or rectangles for the dacquoise layers.
  2. In a food processor, pulse pistachios, powdered sugar, and cake flour until finely ground. Set aside.
  3. In a clean bowl, whip egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar and continue whipping to stiff, glossy peaks.
  4. Gently fold the pistachio mixture into the meringue until fully incorporated.
  5. Pipe or spread the batter into the prepared shapes. Bake for 1.5 hours or until crisp and dry. Cool completely.
  6. To make the French buttercream, whip egg yolks on medium speed until pale and thick.
  7. Heat sugar and water in a saucepan over medium heat until it reaches 238°F (114°C). Slowly pour the syrup into the yolks while mixing on low.
  8. Increase speed and whip until the mixture cools to room temperature. Add softened butter a little at a time until smooth.
  9. Mix in vanilla, pistachio paste, and salt to taste.
  10. Assemble by layering dacquoise rounds with generous layers of pistachio buttercream. Chill before slicing for clean layers.

Notes

For a deeper pistachio flavor, toast the nuts lightly before grinding. The cake stores well in the refrigerator for 3 days and can be frozen before assembling.