Name: Pistachio Dacquoise Cake with French Buttercream Recipe
Prep time: 40 min
Cook time: 25 min
Total time: PT-490151H37M45S
Cuisine: French
Ingredients: 5 large egg whites (room temperature); 150g granulated sugar (⅝ cup); 1 tsp cream of tartar (optional); ¼ tsp salt; 1¼ cups shelled pistachios (150g); ½ cup powdered sugar (50g); ⅓ cup cake flour (40g); 8 egg yolks; ¾ cup granulated sugar (150g); ⅓ cup water; 2½ sticks unsalted butter (280g), room temperature; 4 tbsp pistachio paste; 1 tsp vanilla extract; ¼ tsp salt (optional but highly recommended)

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Introduction

This Pistachio Dacquoise Cake is an elegant dessert featuring nutty, airy layers paired with rich pistachio French buttercream. Its delicate crunch and luscious cream make it a show-stopping treat for special occasions or when you want to impress at home.

A round, two-layer cake is shown with the bottom layer covered in a crumbly mix of chopped pistachios and light brown crumbs. The top layer is smooth and covered in a pale green frosting. On top, there are large swirls of creamy white frosting, each topped with whole pistachios and sprinkled with crushed pistachios. The cake sits on a gold board, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large egg whites (room temperature)
150g granulated sugar (⅝ cup)
1 tsp cream of tartar (optional)
¼ tsp salt
1¼ cups shelled pistachios (150g)
½ cup powdered sugar (50g)
⅓ cup cake flour (40g)
8 egg yolks
¾ cup granulated sugar (150g)
⅓ cup water
2½ sticks unsalted butter (280g), room temperature
4 tbsp pistachio paste
1 tsp vanilla extract
¼ tsp salt (optional but highly recommended)
Pistachio grinder or electric spice and nut grinder

Instructions

Step 1: Prepare the pistachio flour by grinding the shelled pistachios in a food processor until fine but not paste. Add powdered sugar and cake flour to the ground pistachios and pulse a few times. Set this mixture aside.
Step 2: Whisk egg whites on medium speed until frothy. Add cream of tartar and salt. Gradually add granulated sugar one tablespoon at a time, whisking until stiff, glossy peaks form.
Step 3: Gently fold the pistachio mixture into the meringue in two batches, preserving as much air as possible. Divide the batter into two 7-inch cake rings or spread evenly inside drawn circles on parchment paper.
Step 4: Bake at 465°F (240°C) then immediately reduce the oven to 350°F (180°C). Bake for 15 minutes, then keep the oven door slightly open and allow the cakes to cool inside for 1 hour. Finish cooling on a wire rack.
Step 5: For the pistachio French buttercream, whisk egg yolks on high speed until pale and thick, about 5 minutes.
Step 6: Heat sugar and water to 240°F (115°C) without stirring. Slowly pour the hot syrup into the egg yolks while mixing on low speed. Whip until the mixture cools to room temperature.
Step 7: Add softened butter one cube at a time, beating continuously until fully incorporated and silky. Mix in pistachio paste, vanilla extract, and salt, then beat until smooth.
Step 8: To assemble, place one dacquoise layer on a serving board. Pipe the pistachio buttercream in dollops or as a ring with some spread in the center.
Step 9: Place the second dacquoise layer on top and repeat the buttercream piping. Decorate the edges with chopped pistachios.

Tips & Variations

Use room temperature eggs for better meringue stability and volume.
Be careful not to overprocess pistachios to avoid turning the mixture into paste.
If pistachio paste is unavailable, substitute with almond paste for a different nutty flavor.
To make assembly easier, chill the buttercream slightly if too soft.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. Let it sit at room temperature for 20-30 minutes before serving to soften the buttercream. You can also freeze the layers separately for up to 1 month; thaw completely before assembling.

How to Serve

A close-up of a three-layered slice of cake on a white plate with a gold fork beside it, resting on a white marbled surface. The bottom layer is a crumbly, light brown crust. Above it is a creamy, pale green filling layer that looks smooth and soft. The top cake layer is a spongy, light green color with a crumbly texture. Covering the top and sides is a thick, smooth layer of pale green frosting. The cake is decorated with small dollops of light beige cream, each topped with whole and chopped green pistachio nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of pistachio flour?

Yes, almond flour can be used as a substitute, but it will give a different flavor and texture. The cake will be less pistachio-forward but still delicious.

Do I need a special grinder for the pistachios?

An electric spice or nut grinder works best to achieve a fine texture without turning the nuts into paste. A food processor can work if pulsed carefully.