Delight in the luxurious flavors and textures of this Pistachio Cream Cake with Nutty Meringue Layers. Featuring a delicate meringue made with egg whites and nuts, layered with rich and creamy pistachio filling, this cake is both elegant and delicious. It’s perfect for special occasions or when you want to impress your guests with a sophisticated dessert.
Why You’ll Love This: This cake combines the light and airy texture of nutty meringue with the rich, creamy pistachio filling. The nutty flavors from the meringue complement the smooth and velvety cream, creating a harmonious balance of taste and texture. The pistachio paste adds a unique and delightful flavor that sets this cake apart from traditional desserts.
Perfect Occasion: Ideal for birthdays, celebrations, or any special gathering, this Pistachio Cream Cake is sure to impress. Its elegant presentation and delicious taste make it suitable for festive occasions and formal events. It’s also perfect for a sophisticated afternoon tea or as a showstopper at a dinner party.
Decoration Tips: For an elegant presentation, garnish the cake with chopped pistachios or other nuts. You can also decorate with fresh berries or edible flowers for a pop of color. Dusting the top with powdered sugar or a light drizzle of melted chocolate can add an extra touch of elegance.
Ingredients:
- For the Pistachio Cream:
- 500ml milk
- 60g cornstarch
- 60g granulated sugar
- 2 large egg yolks
- 200g unsalted butter, softened
- 100g pistachio paste
- For the Nutty Meringue:
- 7 large egg whites
- 2 sachets vanilla sugar (or 2 teaspoons vanilla extract)
- 120g powdered sugar
- 30g cornstarch
- 150g mixed nuts (such as almonds, hazelnuts, and pistachios), finely ground
Instructions:
- Prepare the Pistachio Cream:
- In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the cornstarch, granulated sugar, and egg yolks until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove from heat and let it cool slightly. Stir in the pistachio paste until well combined.
- Allow the mixture to cool to room temperature, then beat in the softened butter until the cream is smooth and fluffy.
- Refrigerate the pistachio cream until ready to use.
- Prepare the Nutty Meringue:
- Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the vanilla sugar and powdered sugar, continuing to beat until stiff peaks form.
- Sift the cornstarch over the beaten egg whites and gently fold in. Add the finely ground nuts and fold until just combined.
- Spread the meringue mixture evenly onto the prepared baking sheets, forming two large rectangles or circles, depending on your desired shape.
- Bake in the preheated oven for about 20-25 minutes, or until the meringue is golden brown and crisp.
- Allow the meringue to cool completely on the baking sheets.
- Assemble the Cake:
- Once the meringue layers are cool, carefully peel off the parchment paper.
- Place one layer of meringue on a serving plate. Spread a generous layer of pistachio cream over the top.
- Place the second layer of meringue on top and spread more pistachio cream over the top and sides, if desired.
- Garnish with chopped nuts, fresh berries, or other decorations as desired.
Enjoy this Pistachio Cream Cake with Nutty Meringue Layers, a luxurious and nutty dessert that’s perfect for any special occasion!
