Print

Pistachio Dacquoise Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and airy cake made with pistachios and layered with silky buttercream, perfect for any dessert occasion.

Ingredients

Scale
  • 5 large egg whites
  • ⅝ cup granulated sugar
  • 1¼ cups pistachios
  • ½ cup powdered sugar
  • ⅓ cup cake flour
  • 8 large egg yolks
  • ¾ cup granulated sugar (for syrup)
  • 2½ sticks unsalted butter (room temperature)
  • 4 tbsp pistachio paste

Instructions

  1. Preheat your oven to 465°F (240°C). Line a baking sheet with parchment paper and position two ungreased 7-inch pastry rings.
  2. In a food processor, grind the pistachios until finely ground. Combine them with powdered sugar and cake flour, stirring until mixed well.
  3. Beat the egg whites in a stand mixer until foamy. Gradually add the granulated sugar, continuing to mix until stiff peaks form.
  4. Gently fold the pistachio mixture into the whipped egg whites in two parts, ensuring that no dry ingredients remain.
  5. Divide the batter evenly between the pastry rings. Bake for 15 minutes at 350°F (180°C).
  6. Once baked, turn off the oven and let the dacquoise cool inside before carefully removing them from the rings.
  7. Beat the egg yolks in a bowl until thick and creamy. Prepare the syrup by heating sugar and a small amount of water until it reaches 240°F (115°C).
  8. Slowly pour the hot syrup into the thick egg yolks while mixing constantly.
  9. Gradually add softened butter to the mixture, beating until smooth. Mix in the vanilla extract and pistachio paste.
  10. Layer the two dacquoise rounds with a generous amount of buttercream in between.

Notes

Serve chilled, garnished with crushed pistachios or a drizzle of dark chocolate sauce. Store leftover slices in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/pistachio-dacquoise-cake-recipe/

Scroll to Top