Pistachio Dacquoise Cake 

Pistachio Dacquoise Cake is a refined French dessert that harmoniously combines textures and flavors. It features layers of chewy, crisp pistachio meringue interspersed with a rich pistachio French buttercream. This cake is a delightful choice for special occasions, offering a balance of sweetness and nuttiness. The use of real pistachios ensures an authentic flavor, making each bite a memorable experience.

Ingredients

For the Dacquoise Layers:

• 5 large egg whites (room temperature)
  
  

• 150g granulated sugar
  
  

• 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 recommended)
  
  

Directions

1. Prepare the Pistachio Dacquoise:
   
   

   • Preheat the oven to 465°F (240°C). Line baking sheets with parchment paper and draw two 7-inch circles on each sheet.
     
     

   • Grind the pistachios in a food processor until fine, being careful not to over-process into a paste.
     
     

   • In a bowl, combine the ground pistachios, powdered sugar, and cake flour. Set aside.
     
     

   • In a stand mixer, whisk the egg whites with cream of tartar and salt until frothy. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks form.
     
     

   • Gently fold the pistachio mixture into the meringue in two batches, ensuring not to deflate the mixture.
     
     

   • Divide the batter evenly between the prepared circles, spreading it to the edges.
     
     

   • Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 30 minutes. Turn off the oven and let the cakes cool inside with the door ajar for 1 hour. Remove from the oven and cool completely on a rack.

2. Prepare the Pistachio French Buttercream:
   
   

   • In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves and the syrup reaches 240°F (115°C).
     
     

   • While the syrup is heating, whisk the egg yolks in a stand mixer until pale and thick.
     
     

   • Once the syrup reaches the desired temperature, carefully pour it into the egg yolks while mixing on low speed. Increase the speed to high and continue to beat until the mixture is cool to the touch.
     
     

   • With the mixer on medium speed, add the room-temperature butter, one cube at a time, allowing each piece to incorporate before adding the next.
     
     

   • Once all the butter is incorporated, add the pistachio paste, vanilla extract, and salt. Beat until the buttercream is smooth and silky.
     
     

3. Assemble the Cake:
   
   

   • Place one dacquoise layer on a serving platter. Spread a layer of pistachio buttercream over the top.
     
     

   • Place the second dacquoise layer on top and repeat with the buttercream.
     
     

   • Top with the third dacquoise layer.
     
     

   • Decorate the top with chopped pistachios for garnish.
     
     

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: 8g
  
  

• Fat: 40g
  
  

• Carbohydrates: 40g
  
  

• Sugar: 35g
  
  

• Sodium: 150mg
  
  

• Cholesterol: 150mg