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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.

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. 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

Find it online: https://todayfoodrecipe.com/pistachio-dacquoise-cake-with-french-buttercream-recipe/