Pistachio cake with vanilla cream and caramel topping

Name: Pistachio cake with vanilla cream and caramel topping - Alina G.
Ingredients: For the cake 200 g powdered sugar 200 g soft butter 4 eggs; beaten 150 g flour 100 g ground pistachios 1 teaspoon baking powder 2 tablespoons milk For the vanilla cream 250 g full; fat cow cheese 100 g powdered sugar seeds scraped from 1 vanilla pod 2 teaspoons vanilla essence For the topping 2 tablespoons water 100 g powdered sugar a handful of coarsely chopped pistachios

Dessert - Pistachio cake with vanilla cream and caramel topping by Alina G. - Recipia

Pistachio cake with vanilla cream and caramel topping If you are looking for a dessert that impresses with its refined taste and elegant appearance, this pistachio cake with vanilla cream and caramel topping is the perfect choice. The pistachio adds a crunchy note and a subtle flavor, while the vanilla cream is smooth and delicious. Combined with a caramel topping, this cake becomes a true celebration for the taste buds. Preparation time: 30 minutes Baking time: 20-30 minutes Total time: 1 hour Number of servings: 8-10 Ingredients For the base: - 200 g powdered sugar - 200 g soft butter - 4 beaten eggs - 150 g flour - 100 g ground pistachios - 1 teaspoon baking powder - 2 tablespoons milk For the vanilla cream: - 250 g cream cheese - 100 g powdered sugar - Seeds scraped from 1 vanilla pod - 2 teaspoons vanilla extract For the topping: - 2 tablespoons water - 100 g powdered sugar - A handful of coarsely chopped pistachios Step by step 1. Preheat the oven: Start by preheating the oven to 190°C. This step is essential to ensure even baking of the cake. 2. Prepare the pan: Grease a 23 cm round cake pan with butter and line it with baking paper. This will prevent the cake from sticking and make it easier to remove from the pan. 3. Mixing the base ingredients: In a large bowl, beat the soft butter with the powdered sugar until you obtain a creamy and fluffy mixture. Add the eggs one at a time, mixing well after each addition. Incorporate the milk and continue mixing until smooth. 4. Combining the dry ingredients: In another bowl, mix the flour with the ground pistachios and baking powder. These dry ingredients will add structure to the cake. Then, fold this mixture into the wet butter and egg mixture, gently mixing with a spatula to avoid losing air. 5. Baking the bases: Pour the obtained mixture into the prepared pan, smoothing the surface with a spatula. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Let the base cool completely in the pan. 6. Preparing the vanilla cream: In a bowl, combine the cream cheese with the powdered sugar, vanilla seeds, and vanilla extract. Use a mixer to obtain a smooth and creamy texture. Make sure the cheese is at room temperature to avoid lumps. 7. Assembling the cake: Once the base has cooled, cut it in half horizontally. Place the first half on a serving platter and spread the vanilla cream evenly over it. Cover with the other half of the base, pressing gently to seal the cream. 8. Preparing the caramel topping: In a small saucepan, mix 2 tablespoons of water with 100 g of powdered sugar. Place the saucepan over medium heat and let the sugar caramelize, stirring gently. When the caramel turns a deep golden color, add the coarsely chopped pistachios and mix quickly. Pour the caramel topping evenly over the cake, letting it drip down the sides for a spectacular effect. Serving and suggestions This pistachio cake is delicious both warm and cold, so feel free to serve it alongside a scoop of vanilla ice cream or a cup of aromatic coffee. You can also add some fresh fruits, such as raspberries or strawberries, for a contrast of taste and color. Tips and useful advice - Pistachios: Choose quality pistachios, preferably roasted, to enhance the flavor. You can also use unsalted pistachios, but make sure they are fresh. - Vanilla cream: You can replace the cream cheese with mascarpone for an even more decadent cream. You can also add 100 g of whipped cream for a lighter texture. - Caramel: Be careful with the color of the caramel; if it gets too dark, it may become bitter. It is better to stop at a golden hue, perfect for a sweet and delicious topping. Nutritional benefits Pistachios are an excellent source of protein, healthy fats, and fiber, and are also rich in antioxidants. Cream cheese provides a calcium boost, and the dessert itself, consumed in moderation, can be a satisfying culinary treat. Frequently asked questions Can I replace pistachios with another type of nut? Yes, you can use almonds or pecans, but the taste will vary depending on the type of nuts used. How can I store the cake? The cake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. Make sure it is well sealed to prevent drying out. Is it possible to make the cake gluten-free? Yes, you can replace the flour with a gluten-free variant, ensuring that the other ingredients do not contain gluten. This pistachio cake with vanilla cream and caramel topping is not just a dessert but a complete culinary experience. Enjoy every step of the preparation and savor the final result with your loved ones!

Pistachio cake with vanilla cream and caramel topping

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