Pistachio Dacquoise

An exquisite dessert featuring layers of delicate, nutty pistachio dacquoise and a rich pistachio French buttercream filling. This elegant cake is perfect for special occasions or when you want to impress with a truly indulgent treat.

Why You’ll Love This Recipe

• Sophisticated and Elegant: A stunning centerpiece for any celebration.
• Nutty and Buttery Flavor: The combination of pistachios and French buttercream is luxurious and flavorful.
• Light Yet Decadent: Fluffy dacquoise layers balanced with creamy filling.
• Customizable: Decorate with chopped pistachios, edible flowers, or even a drizzle of white chocolate.
• A Fun Baking Challenge: Ideal for bakers who love trying advanced yet rewarding recipes.

Ingredients

For the Pistachio Dacquoise

• 5 egg whites (150g)
• ⅝ cup white sugar (125g)
• 1 teaspoon cream of tartar (optional*)
• ¼ teaspoon salt
• 1 ¼ cups pistachios (150g)
• ½ cup powdered sugar (50g)
• ⅓ cup cake flour (40g)

For the French Buttercream

• 8 egg yolks (145g)
• ¾ cup white sugar (150g)
• 2 ½ sticks unsalted butter (280g), room temperature
• ⅓ cup water (80ml)
• 1 teaspoon vanilla extract
• 4 tablespoons pistachio paste
• ¼ teaspoon salt (to taste)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Pistachio Dacquoise

1. Preheat the oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it.
2. Grind pistachios in a food processor until finely ground, being careful not to release their oils. Add powdered sugar and cake flour; pulse to combine.
3. In a clean bowl, whip egg whites with cream of tartar and salt until frothy. Gradually add sugar and whip until stiff peaks form.
4. Gently fold the pistachio mixture into the egg whites, being careful not to deflate them.
5. Divide the batter evenly between the two pastry rings. Reduce oven temperature to 350°F (180°C) and bake for 15 minutes.
6. Turn off the oven and let the dacquoise cool inside with the door slightly open.

Make the French Buttercream

1. Whip egg yolks in a stand mixer until pale and thickened.
2. In a saucepan, heat sugar and water to 240°F (115°C). Gradually pour the syrup into the egg yolks while mixing on low speed.
3. Increase mixer speed and whip until the mixture cools. Gradually add softened butter, one piece at a time.
4. Mix in vanilla extract, pistachio paste, and salt. Whip until smooth, glossy, and creamy.

Assemble the Pistachio Dacquoise Cake

1. Place one dacquoise layer on a serving plate or cake board. Pipe buttercream around the edge to create a border.
2. Spread buttercream evenly in the center and place the second dacquoise layer on top.
3. Pipe buttercream on the top layer and smooth it with a spatula. Decorate with chopped pistachios or your desired toppings.

Servings and Timing

• Yield: 12 slices
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Variations

• Chocolate Twist: Add a layer of chocolate ganache between the dacquoise layers.
• Citrus Flavor: Incorporate a touch of lemon or orange zest into the buttercream.
• Nutty Blend: Use a mix of almonds and pistachios for a unique flavor.
• Gluten-Free Option: Substitute cake flour with almond flour.
• Decorative Flair: Top with edible flowers, gold leaf, or piped buttercream rosettes.

Storage/Reheating

• Storage: Store the assembled cake in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual dacquoise layers tightly in plastic wrap and freeze for up to 1 month. Thaw before assembling.
• Serving: Bring the cake to room temperature for 15-20 minutes before serving for the best flavor and texture.

FAQs

1. What is dacquoise?

Dacquoise is a light meringue-based cake made with ground nuts, typically almonds or pistachios, and is a staple in French patisserie.

2. Can I use store-bought pistachio paste?

Yes, but homemade pistachio paste offers better control over flavor and sweetness.

3. Can I make the buttercream in advance?

Absolutely! Store it in the fridge for up to 3 days and re-whip before using.

4. Do I need pastry rings for this recipe?

Pastry rings ensure even layers, but you can freeform the dacquoise on parchment paper if needed.

5. Can I use different nuts?

Yes, almonds, hazelnuts, or a combination can be substituted for pistachios.

6. How do I prevent the dacquoise from deflating?

Fold the ingredients gently and avoid overmixing to maintain the meringue’s structure.

7. Can I make this cake gluten-free?

Substitute cake flour with almond flour for a gluten-free version.

8. How do I know the buttercream is ready?

The buttercream should be smooth, glossy, and thick enough to hold its shape.

9. What can I use instead of cream of tartar?

A few drops of lemon juice or white vinegar can stabilize the egg whites.

10. Can I decorate the cake differently?

Absolutely! Add crushed pistachios, fresh fruit, or edible flowers for a unique touch.

Conclusion

Pistachio Dacquoise is an impressive dessert that combines light, nutty layers with creamy pistachio buttercream. Perfect for celebrations or as a show-stopping treat, this cake will delight anyone with its delicate flavors and stunning presentation. Try this recipe and elevate your baking to the next level!

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