If the kitchen is your safe place and you find quiet joy in folding batter, you and I already get each other. This Pistachio Dacquoise Cake is one of those recipes that feels a little fancy but really rewards patience with a nutty, crunchy meringue and a silky pistachio buttercream. It is perfect for a small celebration, a calm weekend bake, or a gift to someone you care about. If you like pistachio cakes and delicate textures, you will enjoy this one. For another pistachio twist that uses less fuss, check out this gluten free pistachio cake for inspiration.
Why Youll Love This Pistachio Dacquoise Cake
This cake is special because it pairs a light, crisp meringue base with a rich French buttercream. The dacquoise layers are nut forward and slightly chewy, while the buttercream adds luscious, creamy pistachio flavor. It is not overly sweet and it has a lovely contrast of textures that feels grown up and comforting at once. The recipe also breaks down into clear steps that teach you key pastry skills: whipping stable meringue and making a cooked syrup French buttercream. Both are skills you will use again.
How to Prepare Pistachio Dacquoise Cake
Ingredients
For the Pistachio Dacquoise
- 5 large egg whites total about 150 grams
- 5 eighths cup 125 grams granulated sugar
- 1 teaspoon cream of tartar optional
- 1 quarter teaspoon salt
- 1 and a quarter cups 150 grams pistachios
- 1 half cup 50 grams powdered sugar
- 1 third cup 40 grams cake flour
For the Pistachio French Buttercream
- 8 large egg yolks total about 145 grams
- 3 quarters cup 150 grams granulated sugar
- 1 third cup 80 milliliters water
- 2 and a half sticks 280 grams unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons pistachio paste homemade or store bought
- a quarter teaspoon salt to taste
Directions
Make the Pistachio Dacquoise
- Preheat Oven and Prepare Pans Preheat oven to 465°F 240°C. Line a large baking sheet with parchment paper and set two ungreased 7 inch pastry rings on it.
- Prepare Pistachio Mixture In a food processor grind the pistachios until finely ground but not oily. Add powdered sugar and cake flour. Pulse until well mixed. Set aside.
- Whip the Meringue In a stand mixer with the whisk beat the egg whites with cream of tartar and salt until foamy. Add sugar one tablespoon at a time whisking 30 to 60 seconds between additions. Continue until stiff glossy peaks form.
- Incorporate Dry Ingredients Gently fold in half of the pistachio and flour mix. Once combined fold in the rest until no dry streaks remain. Work gently so you do not deflate the meringue.
- Bake the Dacquoise Divide the batter evenly between the two pastry rings and smooth the tops. Place in the oven and immediately reduce the temperature to 350°F 180°C. Bake for 15 minutes.
- Cool Gradually Turn off the oven and crack the door open. Leave the dacquoise inside for 1 hour. Then remove and let cool completely in the rings. When cool run a sharp knife around the edges and carefully release.
Make the Pistachio French Buttercream
- Whip the Egg Yolks In a stand mixer whip the yolks on medium high until pale and thick about 5 minutes.
- Cook the Sugar Syrup In a small saucepan heat the sugar and water over medium heat until it reaches 240°F 115°C on a candy thermometer.
- Combine Syrup with Yolks Reduce the mixer to low and slowly pour the hot syrup into the yolks in a steady stream avoiding the whisk and bowl edges. Once added increase to high and whip until the bowl is cool to touch about 10 minutes.
- Add Butter With the mixer on medium add softened butter a little at a time. It may look curdled at first keep beating until smooth and glossy.
- Flavor the Buttercream Mix in vanilla pistachio paste and salt. Whip on high one more minute.
Assemble the Cake
- Place one dacquoise round on a serving plate.
- Fill a piping bag with pistachio buttercream and snip the tip.
- Pipe small blobs around the edge and fill the center or spread a thin layer.
- Gently place the second dacquoise on top.
- Repeat piping on top for a decorative finish and garnish with chopped pistachios if you wish.
Best Ways to Serve Pistachio Dacquoise Cake
Serve this cake at room temperature for the best flavor and texture. Slice with a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges. Pair a small slice with strong coffee or a floral tea. For a simple plated dessert add a few fresh raspberries or a light drizzle of honey to echo the nutty notes. If you love fruity contrasts try serving it with a tart raspberry coulis inspired by this pistachio and raspberry cake pairing.
How to Store Pistachio Dacquoise Cake
Keep the cake in an airtight cake box or covered loosely with plastic wrap in the fridge. The dacquoise stays best for up to three days. The buttercream will slightly firm in the fridge and soften at room temp. If you want to keep it longer freeze wrapped slices for up to one month. Thaw in the fridge overnight and bring to room temperature before serving.
Expert Tips for Perfect Pistachio Dacquoise Cake
- Use fresh pistachios for the best flavor and grind them cold to avoid oiling.
- Make sure the mixing bowl and whisk are dry and clean before whipping egg whites. Any fat or yolk will stop the whites from whipping properly.
- Add sugar slowly to the whites so you get a glossy stable meringue.
- When pouring hot syrup into yolks aim for a thin steady stream to cook the yolks without scrambling them.
- If the buttercream looks split keep whipping; it should come together.
- Assemble on a firm board so you can move the cake without mistreating the fragile layers.
For creamier riffs try the texture found in this pistachio ricotta cake to spark ideas.
Delicious Variations of Pistachio Dacquoise Cake
- Chocolate Pistachio Swap a tablespoon of cocoa into the pistachio mix for a chocolate nut version.
- Fruit Layer Add a thin layer of raspberry jam or fresh sliced strawberries between layers for bright acidity.
- Lemon Twist Mix a little lemon zest into the buttercream to cut the richness.
- Mini Cakes Make small individual dacquoise rounds and pipe cream for elegant single servings.
FAQs
Q How long does it take to make this cake from start to finish?
A Plan for about 2.5 to 3 hours including cooling time. Much of that is passive cooling and whipping steps.
Q Can I make the dacquoise ahead of time?
A Yes. You can bake the dacquoise discs a day ahead and store them in an airtight container at room temperature. Keep the buttercream separate until assembly.
Q Can I use almond flour instead of pistachios?
A Yes you can. The flavor will change but the method stays the same. Reduce any extra oil by pulsing carefully.
Q Is pistachio paste necessary?
A It gives the buttercream a strong pistachio note. You can use finely ground pistachios steeped in warm cream and reduced if you prefer a homemade paste.
Q Can I make a smaller cake?
A Yes. This recipe makes two 7 inch layers. For a single layer halve the recipe and bake time may vary slightly.
Pistachio Dacquoise Cake
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light, nutty, and elegant cake featuring a crunchy meringue and silky pistachio buttercream, perfect for celebrations or quiet baking days.
Ingredients
- 5 large egg whites (about 150 grams)
- 5/8 cup (125 grams) granulated sugar
- 1 teaspoon cream of tartar (optional)
- 1/4 teaspoon salt
- 1 1/4 cups (150 grams) pistachios
- 1/2 cup (50 grams) powdered sugar
- 1/3 cup (40 grams) cake flour
- 8 large egg yolks (about 145 grams)
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (80 milliliters) water
- 2 1/2 sticks (280 grams) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons pistachio paste (homemade or store bought)
- 1/4 teaspoon salt (to taste)
Instructions
- Preheat oven to 465°F (240°C) and prepare a baking sheet with parchment paper and 7 inch pastry rings.
- In a food processor, grind the pistachios until finely ground. Add powdered sugar and cake flour and pulse to mix. Set aside.
- In a stand mixer, beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, beating until stiff glossy peaks form.
- Gently fold in the pistachio mixture in two additions until combined.
- Divide batter evenly into rings and smooth tops. Bake for 15 minutes, then cool inside the oven for 1 hour.
- For the buttercream, whip yolks until pale. Heat sugar and water in a saucepan until 240°F (115°C).
- Slowly pour the hot syrup into the yolks while mixing, then whip until cool.
- Add butter gradually, then mix in vanilla, pistachio paste, and salt.
- To assemble, place one dacquoise layer on a serving plate, pipe buttercream on top, and add the second layer. Decorate with additional buttercream and chopped pistachios if desired.
Notes
Serve at room temperature, pairing with coffee or floral tea. Store in the fridge for up to three days or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 250mg