Pistachio Dacquoise dessert π°β¨
Pistachio Dacquoise dessert π°β¨
β 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:**************
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
3. 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.
4. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with milk and beginning and ending with dry ingredients.
5. Fold in the pistachio paste until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before frosting.
8. 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.
9. Frost the cooled cake and decorate with additional pistachio paste, if desired.
