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Pistachio Cashew Cake with White Chocolate
This creamy pistachio cashew cake recipe is a real treat for all pistachio and white chocolate lovers. With several delicious layers and elegant decoration, this cake is the perfect dessert for special occasions or to impress guests.
Ingredients
For the cake base:
120 g Petit Beurre Guetzli (butter biscuits)
120 g peeled pistachios
50 g melted butter
For the pistachio cream:
180 g pistachios
200 g white chocolate
50 g butter
50 ml milk
1 vanilla pod (seeds scraped out) …
For the filling:
350 g pistachio cream
200 g cashews
500 g cream cheese
120 g Greek yogurt
For the ganache:
100 g white chocolate
200 ml double cream (or cream)
Preparation
1. The cake base:
Preparation: Finely crumble the Petit Beurre biscuits in a food processor. Add the pistachios and grind until you have a fine-grained mass.
Mix: Gradually add the melted butter until you have a malleable dough.
Prepare the form: Line a 20 cm diameter springform pan with baking paper. Spread the mixture evenly over the bottom of the pan and press it down with a glass base to form a compact layer. Then place in the fridge while you prepare the other ingredients.
2. The pistachio cream:
Roasting: Spread the pistachios on a baking tray and roast at 160 °C (top/bottom heat) for about 10 minutes. Then allow to cool completely.
Melt the chocolate: Melt the white chocolate together with the butter, milk and the scraped vanilla seeds in a water bath. Allow the mixture to cool a little.
Pistachio paste: Process the roasted pistachios in a blender to form a fine paste. Then mix this with the chocolate-butter mixture and 60 g of powdered sugar until a homogeneous cream is formed.
3. The filling:
see continued on the next page
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