Description
This Pistachio Dacquoise is a beautifully light and elegant layered cake featuring delicate pistachio meringue layers filled with luscious French pistachio buttercream. The dacquoise layers combine finely ground pistachios with a crisp meringue texture, while the smooth, rich buttercream adds depth and a perfect balance of sweet and salty notes. Ideal for special occasions or as a sophisticated dessert, this recipe guides you through each step to create a visually stunning and delicious pistachio cake.
Ingredients
Dacquoise Layers
- 5 Large Egg Whites (150g)
- 5/8 cup Granulated Sugar (125g)
- 1 tsp Cream of Tartar (optional)
- 1/4 tsp Salt
- 1 1/4 cups Pistachios (150g)
- 1/2 cup Powdered Sugar (50g)
- 1/3 cup Cake Flour (40g)
French Buttercream
- 8 Large Egg Yolks (145g)
- 3/4 cup Granulated Sugar (150g)
- 1/3 cup Water (80g / 80ml)
- 2 1/2 sticks Unsalted Butter (280g, room temperature)
- 1 tsp Vanilla Extract
- 4 tbsp Pistachio Paste
- 1/4 tsp Salt (to taste)
Instructions
- Prepare Baking Setup: Line a large baking sheet with parchment paper and place two 7-inch ungreased pastry rings on it. Preheat oven to 465°F (240°C).
- Grind Pistachios: Using a food processor, grind pistachios finely but avoid releasing oils that turn into paste. Stop when finely ground.
- Mix Dry Ingredients: Add powdered sugar and cake flour to ground pistachios in the processor and pulse to combine. Set aside.
- Whip Egg Whites: Ensure egg whites are room temperature. With a stand mixer or electric whisk, start whipping egg whites with cream of tartar and salt until frothy.
- Add Sugar to Meringue: Gradually add granulated sugar one tablespoon at a time while whipping, 30-60 seconds between additions. Whip until stiff, glossy peaks form and sugar is dissolved.
- Fold Pistachio Flour into Meringue: Gently fold half the pistachio-flour mixture into the meringue, then fold in the rest until fully incorporated without deflating.
- Shape Dacquoise Layers: Divide the meringue mixture evenly between the two pastry rings and spread flat and even.
- Bake Layers: Immediately reduce oven temperature to 350°F (180°C) and bake for 15 minutes.
- Cool in Oven: Turn oven off, slightly open the oven door, and let the dacquoise layers rest in the oven for 1 hour, then cool completely on countertop in the rings.
- Release Layers: Once cooled, run a sharp knife around the pastry ring edges and gently remove the dacquoise layers.
- Prepare Egg Yolks: In a stand mixer fitted with a whisk, whip egg yolks on medium-high until pale and fluffy, about 5 minutes.
- Make Sugar Syrup: Heat sugar and water in a saucepan over medium heat until it reaches 240°F (115°C) on a candy thermometer.
- Combine Syrup and Yolks: Lower mixer speed and slowly pour hot syrup into egg yolks in a steady stream, avoiding the whisk and bowl edges.
- Whip Mixture Cool: Increase mixer speed to high and whip until bowl cools to room temperature, about 10 minutes.
- Add Butter: Gradually add softened butter in small chunks, mixing until incorporated between additions. Whip until the consistency changes from runny to thick and glossy.
- Flavor Buttercream: Add vanilla extract and pistachio paste, whip on high for 1 minute. Taste and add salt if desired.
- Assemble Cake: Place one dacquoise layer on serving plate. Pipe buttercream blobs around the edge and optionally across the layer.
- Layer and Decorate: Gently place second dacquoise layer on top and repeat piping of buttercream blobs on top. Decorate cake edges with chopped pistachios.
Notes
- Using room temperature egg whites helps achieve better volume in meringue.
- Be careful not to over-process pistachios to avoid turning them into paste.
- The resting time in the oven after baking prevents cracking and ensures even drying.
- Softened butter is essential for smooth French buttercream; avoid melted butter.
- This cake is best consumed fresh but can be refrigerated for up to 2 days.
- For an extra touch, garnish with whole pistachios or edible gold leaf.
