I have never tasted anything better than this Pistachio Dacquoise cake. I mean that seriously. Chewy, crispy, smooth, and full of pistachio flavour. You must try this if you like pistachios.
Line a large baking sheet with parchment and preheat oven to 465°F / 240°C. Without greasing, place two cake rings on parchment. See Equipment below for what you can use.
2
Food processors should chop pistachios finely. Their sizes will change, so get small ones. Don't overblitz to avoid pistachio paste. Browse my ground pistachio photos below to see their stages and check back.
3
After grinding the pistachios finely, add the powdered sugar and cake flour and pulse again until combined. The mixture should resemble fine pistachio flour. Set aside.
4
Whip egg whites in a stand mixer bowl with the whisk. Store eggs at room temperature. Your electric mixer can do this, but I recommend a stand mixer for the rest of the recipe because buttercream whips slowly.
5
Add sugar one tablespoon at a time, mixing it in for at least a minute between tablespoons. Sugar won't dissolve if added too quickly, leaving a grainy meringue.
6
The meringue should be thick, glossy, and stiff-peaks after adding all the sugar. Rubbing between fingers should reveal no grains.
7
Pour half of the nut mixture into the meringue and gently fold it in with a rubber spatula, avoiding air loss. After adding the remaining pistachio mixture, gently fold it in without knocking out the air.