Description
Indulge in the exquisite delight of Pistachio Dacquoise Cake, a stunning dessert that beautifully marries layers of airy meringue with rich buttercream, all infused with the unique flavor of pistachios. This cake is perfect for any celebration, from birthdays to holidays, and serves as an elegant centerpiece on your dessert table. The vibrant green color and nutty taste make it not only a feast for the palate but also a visual treat. Each slice offers a light yet satisfying experience, making it an ideal choice for gatherings or simply enjoying with tea or coffee. With versatile options for customization, this recipe invites creativity, ensuring every bite is a personal masterpiece.
Ingredients
- 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 buttercream)
- 2½ sticks unsalted butter
- 4 tbsp pistachio paste
- 1 tsp cream of tartar (optional)
- ¼ tsp salt
- ⅓ cup (80ml) water
- ¼ tsp salt (to taste)
Instructions
- Preheat oven to 465°F (240°C) and prepare baking sheets with parchment and pastry rings.
- Grind pistachios in a food processor, then mix with powdered sugar and cake flour.
- Whip egg whites until foamy; gradually add granulated sugar until stiff peaks form.
- Fold dry ingredients into meringue gently until fully combined.
- Divide batter into rings and bake at reduced temperature of 350°F (180°C) for 15 minutes.
- Cool in the oven for an hour before removing from rings.
- Prepare buttercream by whipping egg yolks, heating sugar with water to create syrup, and combining.
- Assemble by layering dacquoise rounds with buttercream.
- Prep Time: 55 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 25g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 119mg
Keywords: Use room temperature ingredients for better mixing. Gently fold to maintain volume; avoid overmixing. Let the assembled cake sit in the fridge for several hours before serving for enhanced flavors.