PISTACHIOS CAKE WITH CREAMY FILLING

PISTACHIOS CAKE WITH CREAMY FILLINGShow more

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CAKE BATTER 3 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 sachet) 100 ml milk 125 ml sunflower oil 50 g pistachios (unsalted) 135 g flour (all-purpose) 8 g baking powderPISTACHIO MIXTURE 250 ml milk 60 g granulated sugar 8 g vanilla sugar (1 sachet) 35 g cornstarch 150 g pistachio pasteTOPPING 190 g pistachio pasteEXTRA whipped cream raspberriesIn a food processor, grind the pistachios (not too fine).Break the eggs one by one into the bowl. Add the sugar and vanilla sugar. Mix for 2-3 minutes. Add the milk and mix well. Add the sunflower oil and mix well again. Add the pistachios and mix until smooth. Sift the flour with the baking powder into the bowl and mix until smooth.Pour 250 grams of the pistachio batter into a springform pan lined with parchment paper. Place the pistachio cake in a preheated convection oven at 175 ℃. Bake for 8 minutes.Heat the milk, sugar, vanilla sugar, and cornstarch in a skillet over medium-low heat. Stir constantly with a whisk until the mixture thickens. Remove the pan from the heat and add the pistachio paste. Stir until combined.Carefully remove the pistachio cake from the oven.Evenly spread the pistachio mixture over the entire cake and then pour the cake batter over it. Place the pistachio cake back in the preheated oven at 175 ℃. Bake for 25 minutes or until the cake is done. Keep a close eye on the baking time, as every oven may vary. Let the cake cool.Warm the pistachio paste in a saucepan over low heat, stirring continuously. Pay close attention, as this will happen quickly.Pour the pistachio paste over the pistachio cake and let the topping set.Cut the pistachio cake into nice pieces and pipe an elongated swirl of whipped cream on top. If desired, you can garnish them with raspberries.