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Pistachio Dacquoise dessert π°β¨
Pistachio Dacquoise dessert π°β¨
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Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 2 hours 60 minutes
Kcal: 270 kcal
Servings: 8 servings
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
For the frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup pistachio paste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with milk and beginning and ending with dry ingredients.
- Fold in the pistachio paste until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- To make the frosting, beat the butter and powdered sugar together on medium speed until light and fluffy, about 2 minutes. Add the heavy cream and vanilla extract and beat until smooth. Fold in the pistachio paste until just combined.
- Frost the cooled cake and decorate with additional pistachio paste, if desired.