This Pistachio Dacquoise cake is honestly the best dessert I’ve ever had. It’s chewy, crispy, and smooth all at once, bursting with real pistachio flavor. If you love pistachios, you need to try this. The cake is made entirely with real pistachios and no artificial flavors.
The crunchy, chewy meringue layers combined with the glossy, smooth pistachio French buttercream are simply heavenly. Every bite is a mix of chewy, crispy, silky smooth, and crunchy textures. Plus, it’s a perfect blend of sweet, salty, and nutty flavors.
It’s easy to make but looks really impressive. This isn’t your typical cake – it’s a unique dessert that will wow anyone you serve it to.After you assemble the pistachio dacquoise cake, store it in an airtight container in the fridge.
It’ll stay good for up to 5 days. Just remember to take it out about an hour before serving, so the buttercream can soften and become creamy again. If it’s too cold, the buttercream will be thick and solid.
If you make the French buttercream ahead of time, keep it in the fridge in an airtight container. When you’re ready to use it, let it come to room temperature, then whip it again to bring it back to life.
I don’t recommend making the dacquoise layers too far in advance, but if you need to make them a day early, wrap them in plastic wrap and store them in an airtight container at room temperature.
Dacquoise Cake Recipe
Equipment
- Stand Mixer
- Food processor
- 2 Cake rings
Ingredients
For the Pistachio Dacquoise:
- 5 Egg whites 150g
- ⅝ cup White sugar 125g
- 1 tsp Cream of tartar
- A pinch of salt
- 1 ¼ cups Pistachios
- 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 butter 280g
- 5 tbsp Water 75ml
- 1 tsp Vanilla
- 4 tbsp Pistachio paste
- ¼ tsp Salt
Instructions
Make the Pistachio Dacquoise
- Preheat your oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it, ungreased.
- Add 1 ¼ cups of pistachios to a food processor and grind them finely, but stop before they start releasing oils to avoid making pistachio paste.
- Add ½ cup powdered sugar and ⅓ cup cake flour to the ground pistachios. Pulse until combined, then set aside.
- Make sure 5 egg whites are at room temperature. Using a stand mixer or electric whisk, whip the egg whites with 1 teaspoon cream of tartar and a pinch of salt until frothy.
- Slowly add ⅝ cup white sugar, one tablespoon at a time, whipping for 30-60 seconds between each addition. Continue until the meringue is thick, glossy, and reaches very stiff peaks.
- Gently fold half of the pistachio mixture into the meringue without deflating it. Once incorporated, fold in the remaining pistachio mixture.
- Divide the batter evenly between the two pastry rings and spread it flat. Put the dacquoise in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 15 minutes.
- After baking, turn off the oven and slightly open the oven door. Let the dacquoise cool in the oven for an hour, then transfer to the countertop to cool completely in the pastry rings.
- Once cooled, run a sharp knife around the edges of the rings to release the dacquoise.
Make the French Buttercream
- Place 8 egg yolks in the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until very pale (like butter) for about 5 minutes.
- In a small saucepan, heat ¾ cup white sugar and 5 tablespoons water over medium heat, bringing it to a boil. Use a candy thermometer to reach exactly 240°F (115°C).
- With the mixer on low speed, slowly pour the sugar syrup into the egg yolks in a steady stream, avoiding the sides of the bowl and whisk. Increase to high speed and whip until the bowl is room temperature, about 10 minutes.
- Once the bowl is cool, add 2 ½ sticks softened butter in small chunks, whipping until incorporated before adding more. The mixture might look runny at first but will thicken and become glossy
- Add 1 teaspoon vanilla and 4 tablespoons pistachio paste. Whip on high speed for a minute. Taste and decide if you want to add ¼ teaspoon salt for a sweet-salty contrast.
Assemble the Pistachio Dacquoise Cake
- Place one dacquoise layer on a cake board or serving plate.
- Put the pistachio French buttercream in a piping bag and snip the end. Pipe small blobs of buttercream around the edge of the dacquoise. You can cover the entire layer with blobs or just pipe around the edge and spread frosting in the center.
- Gently place the second dacquoise layer on top of the buttercream. Repeat the process, piping blobs of buttercream over the top layer.
- Sprinkle chopped pistachios around the edge of the cake for a decorative finish.
Notes
- If you can’t find pistachio paste, make your own by blending shelled pistachios until smooth.
- Ensure the butter is softened but not too warm for the French buttercream. Leave it out for about an hour before using.
- Whip the meringue until very stiff peaks form to ensure the dacquoise layers are light and airy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 36g |
| Protein | 7g |
| Fat | 29g |
| Sugar | 28g |
| Iron | 1mg |
| Vitamin C | 2mg |
| Calcium | 35mg |
Can I Make the Pistachio Paste At Home?
Yes, you can easily make pistachio paste at home if you can’t find it in stores. Simply blend shelled pistachios in a food processor until smooth. Be patient, as it might take a few minutes to reach the right consistency. If needed, add a tiny amount of oil to help the process along, but be careful not to overdo it.
What Can I Do If My Buttercream Looks Runny?
If your buttercream appears runny, don’t panic. This is common when adding butter to the egg yolk and sugar mixture. Keep whipping it at high speed; it will eventually thicken and become glossy. If it still doesn’t thicken, place the bowl in the fridge for 10-15 minutes to firm up slightly, then continue whipping.
How Do I Store the Pistachio Dacquoise Cake?
Store the assembled Pistachio Dacquoise cake in an airtight container in the refrigerator. It will keep well for up to 3 days. If you need to make it ahead, you can prepare the dacquoise layers and the buttercream separately, then assemble them closer to serving time. The dacquoise layers can be stored at room temperature in an airtight container for up to 2 days.