Pistachio Cake with Filling and Chocolate
Najat
Photo by Najat
This Pistachio Cake with White Chocolate Ganache is a total winner. It’s got that lovely nutty pistachio flavor mixed with creamy white chocolate that’ll have everyone asking for seconds. The recipe is pretty simple—start by making a pistachio-packed cake batter, bake it up, and then while it’s cooling, make a rich pistachio mixture with white chocolate. When the cake’s ready, top it off with a smooth, glossy white chocolate ganache.
It’s the perfect combo of flavors and textures, and the best part? It tastes even better the next day, so you can make it ahead and let it chill in the fridge.
Ingrediënten
CAKE BATTER
PISTACHIO MIXTURE
GANACHE
GARNISH
Shop ingredients:
Tips
A little texture in the finely ground pistachios (not fully powdered) adds extra flavor and a nice bite to the cake.
Ovens can vary! Stick a skewer in the center of the cake. If it comes out (almost) dry, the cake is done. A few moist crumbs are okay, but not runny batter.
Let the cake cool completely before pouring the ganache over it.
Use a sharp knife when slicing. For neat, clean cuts, run your knife under hot water and wipe it clean after each slice. This will keep the edges crisp!
Make the cake a day ahead. The flavors develop better if the cake sits overnight in the fridge. The texture will also improve!
I used a 24 cm springform pan.
Stappenplan
Grind the pistachios in a food processor.
Crack the eggs into a deep bowl and add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture is light yellow and airy.
Add the ground pistachios, sunflower oil, and milk. Mix briefly. Sift the flour and baking powder over the bowl and mix until smooth.
Pour 400 g of the cake batter into a springform pan lined with parchment paper. Place the cake in a preheated oven at 175°C (350°F). Bake for 10 minutes.
Meanwhile, prepare the pistachio mixture: Heat the milk together with the granulated sugar, vanilla sugar, and cornstarch in a pan over medium heat. Stir constantly with a whisk until the mixture thickens.
Remove the pan from the heat, add the white chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted. Add the pistachio paste and mix until smooth.
Transfer the pistachio mixture to a piping bag and set aside.
After 10 minutes, carefully remove the cake from the oven. Pipe the pistachio mixture evenly over the cake. Pour the remaining cake batter over it. Return the cake to the oven and bake for another 30 minutes at 175°C (350°F), or until the cake is fully baked (check by inserting a skewer; each oven varies). Let the cake cool completely.
Heat the heavy cream just below boiling point. Add the white chocolate (125 g), let it sit for 1 minute, and stir until smooth. Let it cool.
Pour the cooled ganache over the cake. Cover and refrigerate for at least one night to set.
Slice the cake into pieces. Garnish each piece with lines of melted white chocolate and sprinkle with finely chopped pistachios.
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