Pistachio Dacquoise Cake
A delicate and enchanting cake made of meringue layers filled with rich pistachio buttercream, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 200g ground pistachios
- 6 egg whites
- 300g powdered sugar
- 1/4 tsp salt
- 1 tsp cornstarch
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 egg yolks
- 150g homemade pistachio paste
- Vanilla extract to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Whip the egg whites with the salt until soft peaks form.
- Gradually add in the powdered sugar while continuing to whip until stiff peaks appear.
- Gently fold in the ground pistachios and cornstarch.
- Using a piping bag, pipe meringue circles onto parchment-lined baking sheets.
- Bake the meringue discs for 1 to 1.5 hours until crisp and dry.
- Beat the softened butter and granulated sugar together until creamy.
- Add the egg yolks one at a time to the butter mixture.
- Mix in the pistachio paste and a splash of vanilla extract.
- Layer the meringue discs with the buttercream in between, alternating layers.
- Refrigerate the assembled cake for at least an hour before serving.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Leftover meringue textures may soften, but the flavor remains.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://ameliasweets.com/2026/05/08/pistachio-dacquoise-cake/