This Pistachio Layer Cake is a fabulous frozen dessert that combines delicate sponge layers with a luscious pistachio cream filling, all enveloped in a white chocolate and pistachio coating. Each bite is a harmonious blend of textures and flavors, with the nuttiness of pistachios shining through. This cake is not only a treat to the taste buds but also a visual treat, perfect for special occasions or as a luxurious treat any day.
Why You'll Love This
- Exquisite Flavor Combination: The unique taste of pistachios pairs wonderfully with the sweet white chocolate.
- Elegant and Sophisticated: This cake is as beautiful to look at as it is delicious to eat, making it perfect for impressing guests.
- Refreshing and Light: Being a frozen dessert, it offers a refreshing lightness, ideal for warmer days or as a palate cleanser after a meal.
- Fun to Make: The process of creating the layers and coating each piece provides a delightful baking experience.
Ingredients for Base:
- 4 eggs
- 135g sugar (¾ cup)
- 100g flour (¾ cup)
- 1 tsp baking powder (3g)
- A pinch of salt
Ingredients for Pistachio Cream Filling:
- 250g heavy cream (38%)
- ¼ cup milk
- 30g powdered sugar (¼ cup)
- 1 tbsp vanilla pudding powder
- 3 tbsp pistachio paste
Ingredients for Coating:
- 350g white chocolate
- 70g oil
- 1 tbsp pistachio paste
- 50g chopped pistachios
Instructions:
- Prepare the Cake Base:
- Grease and line a 37x46 cm oven tray with baking paper.
- In a mixer with a whisk attachment, beat eggs with a pinch of salt for about a minute, then gradually add sugar and continue whipping until very fluffy and light.
- Gently fold in flour and baking powder using a spatula until well incorporated. Spread the batter evenly in the prepared tray.
- Bake in a preheated oven at 180°C (356°F) for about 12 minutes until slightly browned and soft. Let it cool, then gently remove from the baking paper and cut into two equal parts.
- Prepare the Pistachio Cream:
- In a mixer with a whisk attachment, whip cream, milk, powdered sugar, and pudding powder until soft peaks form.
- Manually stir in pistachio paste until evenly mixed.
- Assemble the Cake:
- In a suitable tray, place one layer of cake, spread the pistachio cream evenly, and top with the second layer of cake.
- Freeze the cake for about two hours.
- Prepare the Coating:
- Melt white chocolate and oil together, then mix in pistachio paste and chopped pistachios.
- Cut the frozen cake into equal slices, dip each in the coating, and place on a tray lined with baking paper.
- Store the cakes in the freezer until ready to serve. Enjoy your Pistachio Layer Cake!