Here is my recipe for a Decadent Pistachio Cream Cake.
I wanted to create a lovely pistachio cake and incorporate some of my favourite pistachio cream. Such a decandent idea, given the silky smoothness and excellent taste of the pistachio cream. To ensure the cake would be full of flavour, I aimed to use plenty of ground pistachios in the batter. I decided that three layers would be ideal for this cake. As for the frosting, I thought a mixture of white chocolate and double cream combined with pistachio cream would be perfect. I wanted the pistachio cream to shine, so I also included a smooth and thick layer on top.
Before I go any further let me talk about pistachio cream. It is very popular in Italy. The cream is made with pistachios, sugar, oil and cocoa butter. Pistachio cream is available in good stores, online and in Italian delicatessens. It is simply wonderful. The thick creamy texture with the flavour of pistachios is, for me, so much better than the chocolate hazelnut spread that is more easily available.
The recipe involved several different stages. First, I ground some pistachios. Next, I prepared enough batter for three cakes. After making and baking the cakes, I moved on to making the frosting. I started by melting white chocolate in double cream and then incorporated a generous amount of pistachio cream into the mixture, allowing it to chill.
Once the cakes had cooled, I proceeded to make the frosting. I mixed half of the pistachio cream mixture with some stiffly whipped double cream, resulting in a soft and smooth frosting, which I then chilled in the fridge. I used this frosting to sandwich the cakes together and covered the top and sides with more of it. The covered cake was chilled in the fridge again before piping the remaining pistachio cream mixture onto the top. To add a final touch, I sprinkled some ground pistachios over it as well.
My three cakes baked perfectly in 23 minutes. For the thick pistachio cream I combined the cream, white chocolate and pistachio cream. However it was still warm so I chilled it in the fridge. Then I made the frosting. I combined double cream with some of the chilled pistachio cream mix. That was then chilled too. After that I assembled the cake. I chilled it again before slicing and tasting. Oh My! What a great taste too. The cake was so soft and full of flavour. The frosting and topping were perfect too. This made such a great dessert.
Another decadent cake is Almond & Coconut Cake
Decadent Pistachio Cream CakeCourse: Cakes, DessertsDifficulty: Medium
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) self raising flour (see note below for using plain flour)
285g(1 1/4cups _ 1 tsp) softened unsalted butter
285g(1 1/4 cups + 3 tbps) caster sugar
5 medium eggs(large in USA)
10ml(2 tsp) vanilla extract
300g(2 1/2 cups) shelled pistachios
150ml(1/2 cup + 2 tbsp) natural yoghurt, or sour cream
pinch of salt
- Frosting & Topping
240g(1 1/2 cups) white chocolate
240g(1 cup) double cream
280g(scant one cup) pistachio cream
200ml(1/2 + 1/3 cups) double cream
20g(3 tbsp) icing sugar
- Place the pistachios into the bowl of a food processor and pulse them until they are finely ground, being careful not to process too far or the nuts will turn into a butter.
- Remove 40g of the ground pistachios and save them for later.
- Preheat the oven to 170C/150C Fan/340F and grease three 8 inch round cake tins, lining the bottom with parchment papers.
- In the bowl of a stand mixer(you can do everything by hand too) place the butter and caster sugar and beat until they are light and fluffy. This may take about 8 minutes.
- Add the eggs, one at a time, along with the vanilla extract, and whisk to combine.
- Mix the salt and 260g ground pistachios into the flour.
- Mix the dry ingredients into the wet, stirring until just about combined.
- Add the yoghurt and stir that until combined too.
- Divide the batter equally between the 3 cakes tins(about 470g each), and spread to level across the base.
- Bake the cakes for 18 to 23 minutes, until the cakes have risen and are just beginning to come away from the sides. The tops should be firm to the touch.
- Remove the cakes from the oven and after two minutes turn them out onto a cooling rack, removing the parchment paper from the bottom. Allow the cake to cool completely.
- Heat the cream until it is scalding hot, but not boiling.
- Pour the cream over the white chocolate and stir until it has melted.
- Add the pistachio cream and stir until fully mixed in.
- Chill the pistachio cream mixture in the fridge for 30 minutes.
- Whip the 200ml of cream with the icing sugar until it achieves stiff peaks.
- Add half of the pistachio cream mixture and whisk to combine, then chill for 30 minutes.
- Spread a layer of the frosting onto the top of one cake, about 1 cm thick.
- Place the second cake onto that layer of frosting, and cover that in the same way.
- Add the final cake layer on the top and cover the entire cake with frosting.
- Chill the cake for about 30 minutes.
- Whisk the remaining pistachio cream mixture and pipe it onto the top of the chilled cake.
- Sprinkle ground pistachios over the top and pat some around the side of the cake too.
- Keep the cake refrigerated until you wish to serve it.
- If using plain flour at 12g(2 tsp) of baking powder to the flour and stir to combine.