Elevate your dessert experience with our Enriched and Embellished Classic Trileçe Cake with Pistachios, a luxurious take on the traditional trileçe. This recipe infuses the light, spongy texture of the classic pandispanya (sponge cake) with a rich, creamy filling, topped with crunchy pistachios. Each layer is soaked in a milky mixture, ensuring that every bite is moist and flavorful, making it an irresistible treat that combines traditional and novel flavors beautifully.
Why You’ll Love This:
This trileçe cake stands out for its extraordinary moisture and richness, provided by the layers of creamy milk-soaked sponge. The addition of pistachios not only introduces a delightful crunch but also adds a nutty flavor that contrasts perfectly with the sweetness of the cake. It’s a sophisticated dessert that’s surprisingly light yet satisfying, perfect for those who enjoy a less intense sweetness complemented by the texture and flavor of nuts.
Perfect Occasion:
This trileçe cake is ideal for festive occasions, family gatherings, or as an elegant finale to a dinner party. It’s also perfect for celebrations where you want to impress your guests with something a little different yet thoroughly enjoyable. This cake can be a showstopper at holiday meals or a cherished treat at a weekend family brunch.
Decoration Tips:
For a visually stunning presentation, sprinkle the top generously with finely chopped pistachios. Consider arranging some whole pistachios in a decorative pattern or around the edges for a more refined look. A light dusting of powdered sugar over the nuts can add a touch of elegance and contrast beautifully with the green of the pistachios.
Ingredients:
- For the Sponge Cake (Pandispanya):
- 4 eggs, separated
- 1 cup minus two fingers of granulated sugar
- 3 tablespoons hot water
- 3 level tablespoons cornstarch
- 1 cup minus two fingers all-purpose flour
- 1 packet of vanilla
- 1/2 packet of baking powder
- For the Cream Filling:
- 1/2 cup plus 2 tablespoons cornstarch (60 grams)
- 1/2 cup all-purpose flour (55 grams)
- 1 cup minus one finger of granulated sugar
- 1 liter milk
- 80 grams white chocolate
- 1 packet of vanilla
- 1 carton of heavy cream
- For Soaking the Sponge:
- 2.5 cups cold milk
- 1 carton cold heavy cream
- For Garnish and Layering:
- Chopped pistachios (alternative options: hazelnuts, peanuts, or walnuts)
- Prepare the Sponge: Separate the egg whites and yolks into two bowls, dividing the sugar equally between them. Beat the egg whites and sugar until stiff peaks form. Beat the yolks with sugar for 1-2 minutes. Gradually add hot water, then sift in the flour, cornstarch, vanilla, and baking powder. Gently fold the beaten egg whites into the yolk mixture in three additions using a spatula. Pour into a square baking dish lined with parchment and bake in a preheated oven at 175 degrees Celsius until the top is golden brown. Do not open the oven prematurely as this could cause the sponge to deflate.
- Make the Cream Filling: Mix flour, cornstarch, and sugar in a saucepan. Gradually whisk in milk to avoid lumps. Heat until it thickens, stirring constantly. Remove from heat, add white chocolate and vanilla, and stir until smooth. Let it cool to room temperature, stirring occasionally. Whip the cream and fold it into the cooled mixture. Refrigerate until needed.
- Assemble the Cake: Cut the cooled sponge horizontally into two layers. Soak the bottom layer with half of the cold milk and cream mixture. Spread half of the cream filling over it, and sprinkle with chopped pistachios. Place the second sponge layer on top. Soak with the remaining milk mixture, spread the rest of the cream filling, and decorate with more pistachios.
- Chill and Serve: Refrigerate the assembled cake for at least 3-4 hours to allow the flavors to meld and the cake to set properly.
Enjoy this enriched and embellished version of the classic trileçe cake, a perfect blend of soft sponge, creamy filling, and crunchy pistachios, offering a luxurious treat that’s sure to captivate and delight.
