Ingredients
Equipment
Method
Prepare the Pistachio Dacquoise
- Preheat your oven to 300°F (150°C) and toast raw pistachios for about 15 minutes until fragrant.
- Lower the temperature to 275°F (135°C) and let cool slightly.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks are achieved.
- Gently fold in the chopped pistachios, then divide the mixture among four prepared cake rings.
Bake the Dacquoise Layers
- Carefully transfer the filled cake rings to the preheated oven and bake for approximately 1 hour, or until the layers are golden brown and set.
- Remove from the oven and allow the layers to cool in the rings for a few minutes before releasing them onto a cooling rack.
Make the French Buttercream
- While the dacquoise cools, whip egg yolks in a separate bowl until pale and double in size.
- In a saucepan, heat sugar and water to create a syrup, reaching about 240°F (115°C).
- Slowly pour the hot syrup into the egg yolks while whisking continuously.
- Allow the mixture to cool slightly before adding softened butter and dark rum.
Assemble the Cake
- Place the first dacquoise layer on a cake board. Spread a generous amount of buttercream on top, then sprinkle with chopped pistachios.
- Repeat for remaining layers, then cover the entire exterior of the cake with buttercream.
Refrigerate and Set
- Refrigerate the assembled cake overnight to allow flavors to meld.
- Before serving, allow it to sit at room temperature for about 30 minutes.
Nutrition
Notes
Ensure egg whites are at room temperature for better volume. Refrigerate overnight for optimal texture.