This pistachio cake is exceptional not only visually, but also tastes absolutely unique. An unusual combination but you will be impressed.
For the cake
- 75 g sugar
- 75 g butter
- 1 pack vanilla sugar
- 1 pinch salt
- 125 Pistachio bread spread
- 1 tbsp lemon juice
- 60 ml milk
- 250 g flour
- 3 eggs
- 2 tsp baking powder
For the filling
- 5 sheets white gelatine
- 250 g quark (best 40% fat)
- 1 pack vanilla sugar
- 20 g ground pistachios
- 100 g sugar
- 1 tsp lemon juice
- 250 g whipped cream
- 100 g natural yoghurt
- 200 g whipped cream
- ground pistachios for sprinkling
- white chocolate for sprinkling
- For the cake, use baking paper to line a springform pan ( 20 cm) and oil the edges.
- Preheat the oven to 175°. Mix butter, sugar, vanilla sugar and salt with the whisk of the hand mixer for 5 minutes until creamy and white. Mix the eggs thoroughly.
- Stir the pistachio spread and lemon juice.
- Mix the flour and baking powder and stir in together with the milk thoroughly.
- Fill the dough into the tin and bake in the hot oven for approx. 50-60 minutes.
- If the cake gets too dark, cover it with aluminium foil. Take it out, let it cool down a little, take it out of the mould and let it cool down on a cake rack.
- For the filling soak the gelatine in cold water. Stir quark, yoghurt, vanilla sugar, sugar, lemon juice and pistachios until smooth. Whip the cream until stiff.
- In a small pot, dissolve the gelatine over low heat and stir in a tablespoon of the cream.
- Add the gelatine mass to the rest of the cream and stir in thoroughly. Fold in the cream.
- Cut the cake in half once horizontally and straighten the curved surface slightly if necessary. Place the base on a cake plate and enclose it with a cake ring. Spread half of the cream on the base, place the second layer on top and cover with the rest of the cream.
- Refrigerate the cake for at least five hours.
- Sprinkle with the ground pistachios and some white chocolate.
Recipe by Jenni
Photo by Dream79
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