Description
An elegant dessert featuring crispy meringue layers and rich pistachio buttercream, perfect for any celebration or gathering.
Ingredients
Scale
- 1 cup finely ground pistachios
- 1 cup powdered sugar
- 1 cup cake flour
- 3 large egg whites
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup unsalted butter (softened)
- 1/2 cup sugar (for syrup)
- 1/4 cup water (for syrup)
- 1 tsp vanilla extract
- 1/4 cup pistachio paste
Instructions
- Preheat your oven to 465°F (240°C). Line a baking sheet with parchment paper and position two ungreased 7-inch pastry rings on top.
- Pulse the pistachios in a food processor until finely ground. Blend them with powdered sugar and cake flour until well combined.
- Whisk the egg whites in a stand mixer until frothy. Gradually incorporate the granulated sugar until you form stiff peaks.
- Fold the pistachio mixture into the meringue in two stages, being careful not to deflate it.
- Spoon the batter into the prepared pastry rings and bake for about 15 minutes at 350°F (180°C) until golden.
- Cool the cakes inside the oven for one hour after baking.
- Beat the egg yolks until thick, then combine sugar and water in a saucepan and heat to 240°F (115°C) for syrup.
- Slowly pour the hot syrup into the yolks, mixing constantly. Whip in the butter, vanilla extract, and pistachio paste.
- Layer the cooled dacquoise rounds with the buttercream filling to create the cake.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Individual layers can be frozen for up to a month.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg