Pistachio cake: cooking features, recipe and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Traditionally, a cake is baked for any holiday. "Pancho", "Drunken Cherry", "Snickers", "Three Chocolates", "Tallinn" - who does not know these legendary desserts? However, if you are already a little tired of the classics, you should try a new, more original and exotic taste that can become a real sensation on the holiday menu - especially if you cook it from familiar, ordinary products. A great example of such a dessert is pistachio cake with an amazing natural green biscuit.

Three-layer cake

This recipe will appeal to experienced housewives who want to please loved ones and guests with a new masterpiece of culinary art. Delicate biscuit with freshly crushed pistachios, decorated with delicious cream cheese frosting and fresh blackberries will appeal to all sweet lovers.

It takes about three minutes to cookhours, including biscuit baking and icing. The set of products is designed for 12-14 servings.

Ingredients for a three-layer cake

For frosting you will need:

• 1, 5 cups of sugar;
• a third of a cup of flour;
• 1.5 cups of milk;
• a third cup of cream;
• three-quarters cup of butter, brought to room temperature;
• 170 g cream cheese, brought to room temperature;
• 3 tablespoons of honey;
• 1 teaspoon vanilla (vanilla sugar).

For biscuit:

• 1 cup shelled, roasted and s alted pistachios;
• 3 cups flour;
• a quarter cup of cornstarch;
• 1 tablespoon baking powder;
• 1 teaspoon baking soda;
• half a teaspoon of s alt;
• 1 cup butter;
• 2 cups of sugar;
• 1 chicken egg;
• 1 tablespoon vanilla (vanilla sugar);
• one and a half cups of milk;
• 3 egg whites.

For decoration:

• blackberry;
• pistachios.

How to make frosting

The icing is the main decoration of this dessert, so follow the instructions carefully and your pistachio cake will be great not only in taste but also in appearance.

• Gently mix flour and sugar in a small saucepan, then add milk and cream, beat with an immersion blender. Cook the mixture over medium heat, constantlystirring until it thickens and begins to boil (about fifteen minutes after the start of heating). Pour the icing blank into a bowl and cover it with cling film, pressing the film to the surface of the mixture. Place the bowl in the refrigerator for at least four hours, preferably overnight. While the mixture is cooling, bake the biscuit that will make up the cake. The pistachio biscuit will be ready to assemble after it has cooled - while it is baking, you can finish preparing the frosting.
• Pour the chilled frosting mixture into the bowl of a stand mixer and beat on low speed. Add butter one tablespoon at a time. Then stir in the cream cheese, which should be divided into six portions beforehand, to ensure even mixing. Increase mixer speed and beat until smooth. Add honey and vanilla sugar and beat again until smooth.

Cooking biscuit

• Preheat oven to 180 degrees (set to 170 degrees if using a dark-colored pan). Butter the bottoms of three pans about 20 centimeters in diameter, then sprinkle with flour. You can bake the cakes separately, but this option will take much longer - you don’t want to spend several hours on one cake, do you? Pistachio or not - dessert will not bring any pleasure to the cook if it takes too much energy from him.
• Mix flour, cornstarch, baking powder, baking soda and s alt in a bowl. Postpone.
• Chop the pistachios with a food processor orblender, take two tablespoons of the resulting amount of chopped nuts and add to the bowl with dry ingredients. Continue grinding the remaining pistachios until they become a powder. Add the powder to the dry ingredients mix.
• Beat the butter in the bowl of an electric mixer for two minutes. Add sugar and continue beating until the mixture turns into light flakes. Stir in whole chicken egg and vanilla sugar.

Second stage

• Knead the dough in three different portions, adding the dry ingredients and milk to the whipped butter. Mix each batch thoroughly before preparing the next one.
• Beat the egg whites in a separate bowl. Combine them with the dough and gently mix until a homogeneous consistency is obtained. You have an almost finished cake - the pistachio hue will be noticeable already at this stage.
• Pour the batter into the three prepared pans and carefully align the tops of the biscuits. Bake for 28-32 minutes or check doneness with a wooden toothpick. Let the biscuits cool in the pans for ten minutes, then remove them from the oven and cool completely.

How to assemble a cake

Pistachio cake is assembled according to the same principles as any other dessert based on sponge cakes.

• Using a large serrated knife, cut off the tops of the cakes so they are evenly spaced.
• Place one biscuit on a large plate or special dish and coverhis glaze. Place the second cake on top and cover again with frosting. Repeat with the third layer, then carefully add a thin layer of frosting over the sides of the cake. Keep the dessert in the refrigerator for thirty minutes, then remove and re-coat with the remaining icing. If you want to use icing for decoration, leave the required amount of the finished mixture and pour it into a confectionery syringe. You can decorate a pistachio cake with either chopped or whole green nuts, or berries (blackberries look especially beautiful).
• Refrigerated before serving.

Strawberry Pistachio Cake

Who would have thought that uns alted pistachios go so well with sweet berries? Raspberries and strawberries perfectly set off the specific taste of nuts and give the finished dish a refined appearance. To make this cake yourself, you will need:

• 200g pistachios;
• 275g brown sugar;
• 250g butter;
• 3 chicken eggs;
• 275g pancake flour;
• 75 g Greek yogurt (non-fat).

For the strawberry icing, take 200 g butter and 300 g powdered sugar, as well as 300 g small strawberries, some of which will be used to decorate the dessert.

Pistachio cake with strawberries is a wonderful decoration for any holiday table. Preparation takes 1 hour 15 minutes, a set of products is designed for 12 servings. One serving contains 670 kilocalories.

Detailed recipe

• Preheat the oven to 180 degrees and line a square baking dish (approximately 20x20 cm) with thin paper. Place 150g pistachios in a food processor, add half the sugar and chop finely. Pour the chopped nuts into a large bowl, add the remaining sugar and beat in the butter with a blender until the consistency is creamy. Beat in the eggs, add the flour and Greek yogurt, and continue beating until smooth. If necessary, add some milk to the mixture.
• Carefully pour the mixture into the mold using a tablespoon and bake the cake for 45-50 minutes. Check doneness with a wooden toothpick. Cool the sponge cake for 15 minutes, then invert onto a serving platter and remove the baking paper. You almost have a finished pistachio cake - the recipe is complemented only by icing.
• To make frosting, beat butter until white. Gradually combine it with powdered sugar, continuing to beat. When the mixture thickens, add four strawberries and beat again until the berries are completely crushed. Combine the icing blank with the remaining powdered sugar. If the mass remains too thick, beat in another strawberry.
• Cover the top and sides of the cake with freshly made frosting. Finely chop the remaining pistachios and decorate the edges of the cake with them. Just before serving, finely chop the remaining strawberries and carefully arrange the pieces in even rows on top of the glaze. Each next row must go in reversedirection relative to the previous one.

Pistachio cake with raspberries is baked in the same way.

Cream

To make a pistachio cake, it is not necessary to include everyone's favorite green nuts in the biscuit dough. You can even not bake a biscuit, but simply buy ready-made cakes in the store - and soak them with your own mixed pistachio cream. There are many recipes for hazelnut cream on the Internet. The interested reader is offered the simplest and easiest option to prepare.

You will need:

• 100 g mascarpone;
• 3 tablespoons finely chopped pistachios;
• 2 tablespoons powdered sugar;
• 3 tablespoons heavy cream (48% fat).

Pistachio cream for the cake is prepared very quickly: just combine all the ingredients in a bowl and knead until smooth. Smear the cakes with cream - and a wonderful dessert is ready!

Helpful tips

• Pistachios are sometimes difficult to peel. Take a half of the shell from an already peeled nut and pry it off the stubborn shell of a new pistachio - the nut will crack easily.
• If you are baking a cake from scratch and want to give it to someone as a birthday present, be sure to check if the birthday person is allergic to nuts, and in particular to pistachios. Unfortunately, delicious green nuts are an extremely allergenic product - it is better to take care of the he alth of the donee in advance.
• If you use granulated sugar, rememberthat the icing with such a component must first be boiled and then completely cooled - only after that you can pour pistachio-chocolate cake or any other dessert with it.

Reviews

Not all people like to bake - someone just doesn't make cakes and pies very well, and someone prefers store-bought products. If you want to buy a ready-made cake with pistachios, it is better to read the reviews about this dessert in advance. Some large stores and retail chains offer pastries and confectionery prepared according to their own, unique recipes. For example, pistachio "Malika" cake, which became famous thanks to an interesting combination of moderately moist curd biscuit with exquisite nut cream, received some fame. Be prepared, however, to spend a considerable amount on a ready-made dessert: pistachios are quite expensive, and therefore the purchase of factory-made desserts containing these nuts requires significant financial costs. The taste, however, justifies any expense: a real pistachio cake is a real delight for a true gourmet.