Pistache Cake With White Chocolate

Melt the butter over low heat in a saucepan, then let it cool.

Roughly grind the pistachios in a food processor.

Crack the eggs into a bowl. Add the white caster sugar and vanilla sugar, and whisk the mixture until it becomes light and fluffy. Then add the finely ground pistachios, sunflower oil, melted butter, and Greek yogurt. Mix until smooth. Sift the flour, cornstarch, and baking powder over the mixture. Gently fold it in, without stirring.

Pour the batter into a greased baking tin lined with parchment paper. Place the cake in a preheated oven at 175°C (347°F) and bake for 20-25 minutes. Check regularly, as the baking time may vary depending on your oven. Let the cake cool afterward.

Heat the cream (200 ml) almost to a boil. Add the white chocolate (300 g) and let it sit for 1 minute. Then stir well until smooth and let it cool.

Pour the ganache evenly over the cooled cake. Add some dots of pistachio paste to the ganache and use a toothpick to create a pattern. Let the topping set.

Cut the cake into slices and garnish with chopped pistachios, raspberries, chocolate, and freeze-dried raspberries.