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Pistachio Dacquoise Cake with French Buttercream Recipe

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★★★★★

4.9 from 761 reviews

This elegant Pistachio Dacquoise Cake features delicate, nutty meringue layers made with finely ground pistachios, layered and filled with rich, silky pistachio French buttercream. Perfect for special occasions, it offers a delightful blend of crunchy texture and creamy indulgence with a sophisticated pistachio flavor.

Ingredients

Scale

For the Dacquoise Layers:

  • 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)

For the Pistachio French Buttercream:

  • 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)

Instructions

  1. Prepare the Pistachio Flour: Grind the shelled pistachios in an electric spice and nut grinder or food processor until fine but not pasty. Avoid over-processing to keep the proper texture.
  2. Mix Dry Ingredients: Combine the ground pistachios with powdered sugar and cake flour by pulsing them together briefly. Set this mixture aside.
  3. Whip the Meringue: Using a mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and salt. Gradually add granulated sugar, one tablespoon at a time, whipping until stiff, glossy peaks form.
  4. Fold and Shape: Gently fold the pistachio dry mixture into the whipped meringue in two batches, taking care to preserve as much air as possible. Divide the batter evenly into two 7-inch cake rings or spread inside parchment-lined circles.
  5. Bake the Dacquoise: Preheat the oven to 465°F (240°C). Bake the layers immediately, then reduce oven temperature to 350°F (180°C) and continue baking for 15 minutes. Leave the oven door slightly open and let the cakes cool inside for 1 hour before transferring to a wire rack to finish cooling completely.
  6. Make the Pistachio French Buttercream – Whip Egg Yolks: Whisk the egg yolks on high speed until pale and thick, approximately 5 minutes.
  7. Cook Sugar Syrup: Heat the granulated sugar and water in a saucepan until the mixture reaches 240°F (115°C) without stirring. Slowly pour the hot syrup into the egg yolks while mixing on low speed. Continue whipping until the bowl is cool to the touch.
  8. Add Butter and Flavor: Incorporate the softened butter one cube at a time, beating continuously until fully incorporated and silky smooth. Add pistachio paste, vanilla extract, and salt, then whip until smooth and fluffy.
  9. Assemble the Cake: Place one dacquoise layer on a serving board. Pipe the pistachio buttercream in dollops or as a ring around the edges, spreading some buttercream in the center. Place the second dacquoise layer on top and repeat the buttercream piping.
  10. Decorate: Sprinkle chopped pistachios around the top edge of the cake for garnish and added texture.

Notes

  • Room temperature eggs help achieve better volume in the meringue.
  • Use a reliable candy thermometer to measure sugar syrup temperature for the buttercream.
  • Letting the cake cool slowly in the oven helps prevent cracking and preserves the delicate texture.
  • Pistachio paste can be homemade or store-bought; ensure it’s natural without added sugars for best flavor.
  • If cake flour is unavailable, you can substitute with all-purpose flour but expect a slightly denser texture.

Keywords: Pistachio Dacquoise, Pistachio Cake, French Buttercream, Nutty Meringue Cake, Elegant Dessert, Pistachio Dessert

Find it online: https://hannahdelgado.com/pistachio-dacquoise-cake-with-french-buttercream-recipe/