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Slovenลกฤina (Slovenian)
In one word: divine! Everyone who has tasted it will be delighted by this cake. The Pistachio Cake is made from an aromatic hazelnut-meringue base, cocoa sponge, and excellent pistachio cream, generously topped with roasted hazelnuts and pistachios. For the cake to be truly exceptional, use high-quality pistachio spread (at least 50% pistachios).
Ingredients for Pistachio Cake
Hazelnut Base (Dacquoise)
- 30 g ground roasted hazelnuts
- 10 g flour or starch
- 1 egg white (size M)
- 40 g kristalnega sladkorja
Cocoa Sponge
- 1 egg white (size M)
- 40 g kristalnega sladkorja
- 30 g all-purpose flour
- 10 g cocoa powder
Soaking the Sponge
- 30 ml milk
- 10 g instant cocoa
- rum or liqueur of choice
Pistachio Cream
- 300 g heavy cream for whipping
- 250 g mascarpone cheese
- 60 g high-quality pistachio spread (min 50%)
- 1 teaspoon vanilla paste (or extract)
- 80 g powdered sugar
- 20 ml milk
- 4 gelatin sheets
- green food coloring (gel or paste) optional
- chopped pistachios and roasted hazelnuts for sprinkling
Method
Hazelnut Base (Dacquoise)
1Preheat the oven to 175 ยฐC (350 ยฐF). The ingredients correspond to a baking pan with a diameter of 20 cm (8 inches).
2Whip the egg white with sugar into a stiff and shiny meringue.
3Mix the ground hazelnuts with flour and gently fold them into the meringue using a spatula.
4Draw a 20 cm (8 inch) circle on a sheet of baking paper and turn the paper over.
5Spread the meringue mass evenly with a scoop and bake for approximately 12 minutes.
6Remove the baked hazelnut base from the oven and let it cool on a wire rack.
7Once cooled, carefully peel off the baking paper, place the base on a stand, and fit a cake ring around it.
Cocoa Sponge
1Increase the oven temperature to 180 ยฐC (356 ยฐF).
2Whip the egg and sugar at the highest speed for 10 minutes.
3Sift the flour mixed with cocoa over the egg mixture and gently fold in with a spatula.
4Pour the mixture into a baking dish, 16-18 cm (6-7 inches) in diameter, lined with baking paper (bottom), and bake for 10 minutes.
5Remove the baked sponge from the dish after a few minutes and let it cool on a wire rack.
Soaking the Sponge
1Heat the milk and mix in the instant cocoa.
2Optionally add rum or liqueur and chill.
Pistachio Cream
1Whip the heavy cream and refrigerate.
2Soak the gelatin sheets in cold water for at least 5 minutes.
3Smoothly mix the mascarpone cheese.
4Add the pistachio spread, vanilla paste, powdered sugar, and coloring, and mix with a hand mixer until combined.
5Heat the milk and dissolve the squeezed gelatin sheets in it. Pour it into the cream mixture and mix well with the hand mixer.
6Gently fold in the whipped cream into the mixture in two stages using a spatula.
Assembling the Cake
1Spread slightly less than half of the cream over the hazelnut base and level the surface.
2Place the cocoa sponge in the center and soak it.
3Spread the remaining cream, first filling the edge around the sponge.
4Level the surface and generously sprinkle with the mixture of pistachios and hazelnuts.
5Chill the cake for at least 6 hours.
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