PISTACHIO CAKE

This time, we have prepared a sweet weekend inspiration for you. Below, see the recipe for a delicious pistachio cake. An infallible choice for any occasion, if we ask ourselves. 😊

Ingredients for the sponge cake:

• 260 g of cleaned unsalted pistachios (finely ground)
• 275 g smooth flour
• 1 baking powder
• 1 teaspoon of matcha green tea (optional)
• A pinch of salt
• 170 g of butter (room temperature)
• 200 g of sugar
• 1 vanilla sugar
• 5 egg whites
• 150 g of Greek yogurt
• 50 ml of olive oil
• 230 ml of milk

Ingredients for the cream:

• 400 ml of milk
• 4 egg yolks
• 1 vanilla pudding
• 60 g of sugar
• 250 g of butter (room temperature)
• Strawberry jam
• Fresh fruit and chopped pistachios for decoration

Preparation:

Mix ground pistachios, flour, baking powder, green tea, and salt in a bowl.

In another bowl, add sugar and vanilla sugar to the butter and mix with a mixer (on high speed) into a light and foamy mixture. Then add the egg whites and continue mixing until all the ingredients are well combined. Add Greek yogurt and oil and mix everything again.

Now alternately add the mixture of flour and pistachios and milk until you mix all the ingredients and get a thick biscuit mixture. Divide this mixture into two equal parts and spread it in two cake molds Ø 20 cm, which you previously lined with baking paper. Bake them in an oven heated to 180°C for about 25 minutes. Remove the baked biscuits from the mold and leave them on a wire rack to cool completely.

For the cream, add a few tablespoons of milk to the vanilla pudding and mix. Add egg yolks, sugar and mix well. Heat the remaining milk over low heat. When it boils, remove it from the heat and, stirring constantly, add the prepared mixture. Put everything back on the fire and cook, stirring, until the cream becomes quite thick and difficult to stir. Remove the cream from the heat, put it in another container, cover it with transparent film, and let it cool down.

Mix room temperature butter well with a mixer until it becomes foamy and pliable. Add the cooled pudding cream spoon by spoon while stirring so that the ingredients are well combined. Continue mixing for a few more minutes to obtain a smooth and pliable cream.

Cut the baked biscuits in half to get four biscuits of equal thickness. Place the first biscuit on a serving tray and spread two tablespoons of strawberry jam on it. Then spread it with 2-3 spoons of vanilla cream. Cover everything with the next biscuit and repeat the filling and coating process. Do the same with the remaining biscuits.

At the end, cover the entire cake with the remaining cream and leave it in the refrigerator for a few hours so that it cools down well and is set.

Serving: Before serving, decorate the cake with fresh fruit and chopped pistachios.

Tip: If you use salted pistachios to prepare biscuits, do not add more salt.