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Pistachio Cake

Pistachio Cake

Name: RECIPE: Pistachio cake - BAM Become A Master
Total time: 1 h 30 min
Ingredients: 1 egg white (medium sized); 40 g granulated sugar; 30 g ground hazelnuts; 10 g all-purpose flour; 1 egg (medium-sized); 30 g all purpose flour; 10 g BAM cacao powder; 30 ml milk; 10 g instant cocoa; 250 g whipping cream; 200 g mascarpone cheese; 60 g BAM pistachio spread; 1 pump BAM vanilla paste; a dot of green food coloring; 65 g powdered sugar; 3 gelatin sheets; 20 ml milk; chopped pistachios and roasted hazelnuts to sprinkle on top

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 19

Sweet pistachios. The cake consists of a flavorful and crunchy hazelnut sponge, a cocoa sponge and a rich pistachio filling. The cake gets its rich roasted pistachio flavor from the BAM pistachio spread, which contains 50 % pistachios and has a smooth and creamy texture. For an extra crunch, the cake is generously sprinkled with chopped hazelnuts and pistachios.

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Ingredients:

HAZELNUT DACQUOISE:

1 egg white (medium sized)
40 g granulated sugar
30 g ground hazelnuts
10 g all-purpose flour

SPONGE CAKE:

1 egg (medium-sized)
40 g granulated sugar
30 g all purpose flour
10 g BAM cacao powder

LIQUID FOR MOISTENING THE SPONGE:

30 ml milk
10 g instant cocoa

Filling:

250 g whipping cream
200 g mascarpone cheese
60 g BAM pistachio spread
1 pump BAM vanilla paste
a dot of green food coloring
65 g powdered sugar
3 gelatin sheets
20 ml milk

Decoration:

chopped pistachios and roasted hazelnuts to sprinkle on top

Instructions:

For the cake:

Preheat the oven to 175 °C (350 °F). Beat the egg white to stiff peaks and fold in the hazelnuts and flour with a spatula. Spread the mixture evenly on a piece of parchment paper, creating a circle 18 cm in diameter. Bake for 13 minutes. Carefully peel the baked hazelnut base off the parchment paper and cool on a cooling rack.

While the hazelnut base is in the oven, prepare the sponge. Beat the egg and sugar for 10 minutes. Sift the cocoa and flour on top of the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm cake pan lined with parchment paper (the bottom), and bake for 10 minutes at 180 °C (350 °F). After a few minutes, take the baked sponge out of the pan and allow to cool on a cooling rack.

Whip the whipping cream and refrigerate; soak the gelatin in cold water for 5 minutes. Mix the mascarpone cheese with the pistachio spread, vanilla, sugar and food coloring until smooth. Heat the milk and use it to dissolve the wrung-out sheets of gelatin. Add it to the filling and mix well. Finally, fold in the whipped cream using a spatula.

Put the hazelnut sponge on a stand, moisten and fit a cake ring. Coat it with just under half of the filling and level out the surface. Place the sponge in the middle, moisten and coat with the rest of the filling – fill the space around the sponge first. Level out the surface and sprinkle it with a mix of pistachios and hazelnuts. Let the cake cool for at least 4 hours.

Premium BAM baking products.

Order ingredients with a 10% discount:

Pistachio spread, 200 g

13,90 €

Vanilla paste, 70 g

9,90 €

Out of stock

Discount on products used in the recipe - 10%:

-1,39 €

Total:

13,90 €12,51 €

-10%

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Quick desserts

Preparation time: 45 min

Pistachio Cake

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 19

Ingredients:

HAZELNUT DACQUOISE:

1 egg white (medium sized)
40 g granulated sugar
30 g ground hazelnuts
10 g all-purpose flour

SPONGE CAKE

1 egg (medium-sized)
40 g granulated sugar
30 g all purpose flour
10 g BAM cacao powder

LIQUID FOR MOISTENING THE SPONGE:

30 ml milk
10 g instant cocoa

Filling:

250 g whipping cream
200 g mascarpone cheese
60 g BAM pistachio spread
1 pump BAM vanilla paste
a dot of green food coloring
65 g powdered sugar
3 gelatin sheets
20 ml milk

Decoration:

chopped pistachios and roasted hazelnuts to sprinkle on top

Instructions:

For the cake:

	Preheat the oven to 175 °C (350 °F). Beat the egg white to stiff peaks and fold in the hazelnuts and flour with a spatula. Spread the mixture evenly on a piece of parchment paper, creating a circle 18 cm in diameter. Bake for 13 minutes. Carefully peel the baked hazelnut base off the parchment paper and cool on a cooling rack.
	While the hazelnut base is in the oven, prepare the sponge. Beat the egg and sugar for 10 minutes. Sift the cocoa and flour on top of the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm cake pan lined with parchment paper (the bottom), and bake for 10 minutes at 180 °C (350 °F). After a few minutes, take the baked sponge out of the pan and allow to cool on a cooling rack.
	Whip the whipping cream and refrigerate; soak the gelatin in cold water for 5 minutes. Mix the mascarpone cheese with the pistachio spread, vanilla, sugar and food coloring until smooth. Heat the milk and use it to dissolve the wrung-out sheets of gelatin. Add it to the filling and mix well. Finally, fold in the whipped cream using a spatula.
	Put the hazelnut sponge on a stand, moisten and fit a cake ring. Coat it with just under half of the filling and level out the surface. Place the sponge in the middle, moisten and coat with the rest of the filling – fill the space around the sponge first. Level out the surface and sprinkle it with a mix of pistachios and hazelnuts. Let the cake cool for at least 4 hours.