Pistachio Dacquoise Cake with French Buttercream Recipe

Introduction

The Pistachio Dacquoise Cake is a delicate French dessert featuring crisp meringue layers filled with rich pistachio buttercream. Its nutty flavor and light texture make it perfect for special occasions or an elegant treat at home.

Ingredients

• 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. 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 (or using a hand mixer), beat the egg whites with cream of tartar and salt until foamy. Gradually add the granulated 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 in half of the pistachio-flour mixture. Once combined, fold in the remaining half until no dry streaks remain. Be 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 from the oven and allow to cool completely in the rings. Once cool, run a sharp knife around the edges and carefully release.
7. Step 7: To make the buttercream, beat egg yolks on medium-high speed in a stand mixer fitted with a whisk attachment until pale yellow and thick, about 5 minutes.
8. Step 8: In a small saucepan, heat the sugar and water over medium heat until the mixture reaches 240°F (115°C) on a candy thermometer.
9. Step 9: Reduce mixer speed to low and slowly pour the hot syrup into the yolks in a steady stream, avoiding the whisk and bowl edges. Once incorporated, increase speed to high and whip until the bowl is cool to the touch, about 10 minutes.
10. Step 10: With the mixer on medium, gradually add softened butter, one small chunk at a time. The mixture may seem curdled or runny at first; continue mixing until smooth and glossy.
11. Step 11: Mix in vanilla extract, pistachio paste, and salt. Whip on high for 1 more minute until fully combined.
12. Step 12: Place one dacquoise round on your serving plate. Fill a piping bag with the pistachio buttercream and snip off the tip.
13. Step 13: Pipe small blobs of buttercream around the edge of the dacquoise. Fill the center as well or spread a thin layer inside the border.
14. Step 14: Gently place the second dacquoise layer on top. Repeat the buttercream piping on top for a decorative finish.
15. Step 15: Garnish with chopped pistachios, if desired, before serving.

Tips & Variations

• Use fresh, unsalted pistachios for the best flavor and grind them just enough to retain some texture without releasing too much oil.
• If you don’t have a candy thermometer, watch for the syrup to form soft ball stage by dropping a bit into cold water and checking if it forms a soft ball.
• For a different flavor twist, substitute pistachio paste with almond or hazelnut paste.
• Make the pistachio paste at home by blending shelled pistachios with a bit of neutral oil until smooth.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor. The dacquoise layers are best consumed fresh, as they may soften slightly after long storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, you can bake the dacquoise layers up to two days ahead. Store them in an airtight container at room temperature to keep them crisp. Assemble with the buttercream just before serving.

What if I don’t have pistachio paste?

You can either make your own by processing shelled pistachios with a bit of oil or substitute it with almond or hazelnut paste for a slightly different nutty flavor.

Pistachio Dacquoise Cake with French Buttercream Recipe

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★★★★★

4.7 from 66 reviews

This Pistachio Dacquoise Cake features delicate, nutty layers of meringue infused with ground pistachios, filled and topped with a rich, creamy pistachio French buttercream. The dacquoise layers are baked to a perfect crisp-soft texture, then cooled gradually for stability. The buttercream combines silky egg yolks, hot sugar syrup, and butter, flavored with pistachio paste and vanilla, making for an indulgent yet elegant dessert perfect for special occasions or refined tea times.

• Author: Caleb
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 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: Using a food processor, finely grind the pistachios until they are finely textured but not oily. Add powdered sugar and cake flour to the processor and pulse until everything is well combined. Set this dry mixture aside.
3. Whip the Meringue: In a stand mixer fitted with a whisk, or using a hand mixer, beat the egg whites together with cream of tartar and salt until they become foamy. Gradually add granulated sugar, one tablespoon at a time, whisking for 30–60 seconds between additions. Continue until stiff, glossy peaks form, indicating a perfectly whipped meringue.
4. Incorporate Dry Ingredients: Gently fold half of the pistachio-flour mixture into the meringue to avoid deflating it. Once integrated, fold in the remaining half until there are no visible dry streaks, taking care to maintain the airy texture.
5. Bake the Dacquoise Layers: Evenly divide the meringue batter between the two pastry rings and smooth the tops. Immediately reduce oven temperature to 350°F (180°C) and bake the layers for about 15 minutes until set.
6. Cool Gradually: After baking, turn off the oven and crack open the door. Leave the dacquoise inside to cool slowly for 1 hour, which helps maintain texture. Then remove from the oven, let cool completely inside the rings, and carefully release the rings by running a sharp knife around the edges.
7. Prepare the Pistachio French Buttercream – Whip Egg Yolks: In a clean stand mixer bowl with whisk attachment, beat egg yolks on medium-high speed until pale yellow and thick, approximately 5 minutes.
8. Cook Sugar Syrup: In a small saucepan, combine sugar and water and heat on medium until the mixture reaches 240°F (115°C) measured with a candy thermometer.
9. Combine Syrup with Yolks: With the mixer on low, slowly drizzle the hot sugar syrup into the egg yolks in a steady stream, avoiding the whisk and bowl edges. Once combined, increase speed to high and whip until the bowl cools to touch, around 10 minutes.
10. Add Butter: With mixer on medium speed, add room temperature butter in small chunks gradually. The mixture may look curdled or runny at first; continue mixing until it becomes a smooth, glossy buttercream.
11. Flavor the Buttercream: Mix in vanilla extract, pistachio paste, and salt to taste. Whip on high for another minute to fully incorporate flavors and aerate.
12. Assemble the Cake: Place one dacquoise layer on a serving plate or cake board. Fill a piping bag with pistachio buttercream and pipe small blobs evenly around the edge to create a border. Fill the center of the layer with more buttercream by piping or spreading thinly within the border.
13. Add Second Layer and Decorate: Carefully top with the second dacquoise layer. Repeat the piping of buttercream blobs on top for an elegant finish. Optionally, garnish with chopped pistachios for extra crunch and decoration.

Notes

• Use finely ground pistachios that are not oily to ensure a light texture for dacquoise.
• Cream of tartar helps stabilize egg whites but is optional.
• Slow cooling of dacquoise in the oven prevents cracking and maintains moisture balance.
• Ensure butter is at room temperature when making buttercream for smooth mixing.
• Pistachio paste adds authentic flavor; homemade or store-bought both work well.
• Handle folded meringue gently to keep airiness intact.
• Use a sharp knife to release dacquoise layers carefully to avoid breaking.
• Piping the buttercream decoratively also helps keep layers together and creates visual appeal.

Keywords: Pistachio, Dacquoise, French Buttercream, Meringue, Nutty Cake, Elegant Dessert, French Pastry, Pistachio Cake