Description
A light, nutty, and elegant cake featuring a crunchy meringue and silky pistachio buttercream, perfect for celebrations or quiet baking days.
Ingredients
Scale
- 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