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Pistachio Dacquoise Cake

Decadent Pistachio Dacquoise Cake for Unforgettable Celebrations

This Pistachio Dacquoise Cake is a gluten-light dessert that impresses with its airy meringue and rich buttercream.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 5 large Egg Whites Use fresh, room temperature eggs for better foam stability.
  • ¾ cup Granulated Sugar No direct substitutions recommended.
  • 1 tsp Cream of Tartar Optional, improves meringue texture.
  • ¼ tsp Salt Sea salt recommended for better taste.
  • 1¼ cups Pistachios Ground into powder for the dacquoise base.
  • ½ cup Powdered Sugar No essential substitutions.
  • ⅓ cup Cake Flour All-purpose flour can be used in a pinch.
For the Buttercream
  • 8 large Egg Yolks No direct substitutions; egg replacers may alter consistency.
  • ¾ cup Granulated Sugar No essential substitutions recommended.
  • ⅓ cup Water Can be substituted with milk for a richer buttercream.
  • 2½ sticks Unsalted Butter Use room temperature butter for best results.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 4 tbsp Pistachio Paste Homemade or store-bought.
  • ¼ tsp Salt Adjust to taste.

Equipment

  • Electric Mixer
  • piping bag
  • medium saucepan
  • Mixing bowl
  • Baking sheets

Method
 

Dacquoise Preparation
  1. Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the egg whites until foamy. Gradually add granulated sugar and cream of tartar, whipping until stiff peaks form.
  3. Gently fold in ground pistachios, powdered sugar, salt, and cake flour until well combined.
Baking Meringues
  1. Transfer the batter to a piping bag and pipe into 6-inch circles on the prepared parchment.
  2. Bake for approximately 1.5 hours or until crispy. Leave in the oven to cool completely.
Buttercream Preparation
  1. In a saucepan, combine water and granulated sugar, heat until sugar dissolves and boiling.
  2. Whip the egg yolks until frothy. Gradually pour hot syrup into yolks while mixing until cooled and fluffy.
Finishing Buttercream
  1. Gradually add butter, pistachio paste, and salt. Mix until smooth and creamy.
Cake Assembly
  1. Layer the meringues and buttercream, chilling after assembly for at least 30 minutes.
Serving
  1. Let the cake sit for 20 minutes before slicing, then serve with powdered sugar or chocolate ganache.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 36gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow the cake to chill properly for enhanced flavor melding. Use fresh ingredients for best results.

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