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Pistachio Dacquoise Cake

Indulge in a Fluffy Pistachio Dacquoise Cake Delight

Experience the elegance of Pistachio Dacquoise Cake, featuring fluffy meringue layers and rich pistachio buttercream—a gluten-light treat for any occasion.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dacquoise
  • 4 large Egg Whites at room temperature
  • 1 cup Granulated Sugar superfine sugar recommended
  • 1 teaspoon Cream of Tartar optional but recommended
  • 1/4 teaspoon Salt adjust to taste
  • 1 cup Pistachios unsalted preferred
  • 1 cup Powdered Sugar
  • 1 cup Cake Flour or all-purpose flour as substitute
For the Buttercream
  • 4 large Egg Yolks
  • 1 cup Granulated Sugar for buttercream
  • 1/4 cup Water
  • 1 cup Unsalted Butter at room temperature
  • 2 teaspoons Vanilla Extract or almond extract for variation
  • 1/2 cup Pistachio Paste store-bought or homemade

Equipment

  • Electric Mixer
  • Mixing Bowl
  • piping bag
  • Stand mixer
  • spatula
  • baking sheets
  • Parchment Paper
  • Offset spatula
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
  2. In a mixing bowl, combine room temperature egg whites with granulated sugar and salt. Whip until stiff peaks form, about 5-7 minutes.
  3. Gently fold in ground pistachios, powdered sugar, cream of tartar, and cake flour into the whipped egg whites.
  4. Transfer the meringue mixture into a piping bag fitted with a round tip and pipe into even circles, about 7 inches in diameter, onto the baking sheets.
  5. Bake for 25-30 minutes, until the meringue disks are crisp outside but slightly soft inside.
  6. Prepare the pistachio buttercream by combining egg yolks, granulated sugar, and water in a heatproof bowl over simmering water until sugar dissolves.
  7. Transfer the egg yolk mixture to a stand mixer and beat until thick and pale, about 8-10 minutes.
  8. Gradually add room temperature unsalted butter to the yolk mixture, mixing thoroughly after each addition, then add vanilla extract and pistachio paste.
  9. Assemble the cake by placing one meringue disk on a platter and spreading a layer of buttercream on top. Repeat with remaining disks.
  10. Chill the assembled cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all mixing bowls and utensils are grease-free for optimal egg white whipping. Chill the cake for at least 30 minutes after assembly for better slicing.

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