{"id":63964,"date":"2023-01-09T21:54:25","date_gmt":"2023-01-09T20:54:25","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/pistachio-cake-a-culinary-love-song\/"},"modified":"2025-11-19T17:54:08","modified_gmt":"2025-11-19T16:54:08","slug":"pistachio-cake-a-culinary-love-song","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/recipes-and-food\/desserts-fruit\/pistachio-cake-a-culinary-love-song\/","title":{"rendered":"Pistachio Cake &#8211; A Culinary Love Song"},"content":{"rendered":"\n<p>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).   <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients for Pistachio Cake<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Hazelnut Base (Dacquoise)<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 g ground roasted hazelnuts<\/li>\n\n\n\n<li>10 g flour or starch<\/li>\n\n\n\n<li>1 egg white (size M)<\/li>\n\n\n\n<li>40 g kristalnega sladkorja<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Cocoa Sponge<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 egg white (size M)<\/li>\n\n\n\n<li>40 g kristalnega sladkorja<\/li>\n\n\n\n<li>30 g all-purpose flour<\/li>\n\n\n\n<li>10 g cocoa powder<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Soaking the Sponge<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 ml milk<\/li>\n\n\n\n<li>10 g instant cocoa<\/li>\n\n\n\n<li>rum or liqueur of choice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pistachio Cream<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g heavy cream for whipping<\/li>\n\n\n\n<li>250 g mascarpone cheese<\/li>\n\n\n\n<li>60 g high-quality pistachio spread (min 50%)<\/li>\n\n\n\n<li>1 teaspoon vanilla paste (or extract)<\/li>\n\n\n\n<li>80 g powdered sugar<\/li>\n\n\n\n<li>20 ml milk<\/li>\n\n\n\n<li>4 gelatin sheets<\/li>\n\n\n\n<li>green food coloring (gel or paste) optional<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>chopped pistachios and roasted hazelnuts for sprinkling<\/li>\n<\/ul>\n\n\n\n<div><a href=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-1024x614.jpg?strip=all&w=2560\" class=\"td-modal-image\"><figure class=\"wp-block-image size-large td-caption-align-center\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"614\" src=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-1024x614.jpg?strip=all\" alt=\"\" class=\"wp-image-30504\" srcset=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-1024x614.jpg?strip=all 1024w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-300x180.jpg?strip=all 300w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-600x360.jpg?strip=all 600w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-768x461.jpg?strip=all 768w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01-696x418.jpg?strip=all 696w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01.jpg?strip=all 1060w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01.jpg?strip=all&amp;w=212 212w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01.jpg?strip=all&amp;w=424 424w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta01.jpg?strip=all&amp;w=848 848w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><figcaption class=\"wp-element-caption\"><strong><em>Pistachio Cake<\/em><\/strong><\/figcaption><\/figure><\/a><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Method<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Hazelnut Base (Dacquoise)<\/strong><\/h4>\n\n\n\n<p class=\"dropcapp4\">1Preheat the oven to 175 \u00b0C (350 \u00b0F). The ingredients correspond to a baking pan with a diameter of 20 cm (8 inches).  <\/p>\n\n\n\n<p class=\"dropcapp4\">2Whip the egg white with sugar into a stiff and shiny meringue.<\/p>\n\n\n\n<p class=\"dropcapp4\">3Mix the ground hazelnuts with flour and gently fold them into the meringue using a spatula.<\/p>\n\n\n\n<p class=\"dropcapp4\">4Draw a 20 cm (8 inch) circle on a sheet of baking paper and turn the paper over. <\/p>\n\n\n\n<p class=\"dropcapp4\">5Spread the meringue mass evenly with a scoop and bake for approximately 12 minutes.<\/p>\n\n\n\n<p class=\"dropcapp4\">6Remove the baked hazelnut base from the oven and let it cool on a wire rack. <\/p>\n\n\n\n<p class=\"dropcapp4\">7Once cooled, carefully peel off the baking paper, place the base on a stand, and fit a cake ring around it.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Cocoa Sponge<\/strong><\/h4>\n\n\n\n<p class=\"dropcapp4\">1Increase the oven temperature to 180 \u00b0C (356 \u00b0F).<\/p>\n\n\n\n<p class=\"dropcapp4\">2Whip the egg and sugar at the highest speed for 10 minutes.<\/p>\n\n\n\n<p class=\"dropcapp4\">3Sift the flour mixed with cocoa over the egg mixture and gently fold in with a spatula.<\/p>\n\n\n\n<p class=\"dropcapp4\">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. <\/p>\n\n\n\n<p class=\"dropcapp4\">5Remove the baked sponge from the dish after a few minutes and let it cool on a wire rack.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Soaking the Sponge<\/strong><\/h4>\n\n\n\n<p class=\"dropcapp4\">1Heat the milk and mix in the instant cocoa. <\/p>\n\n\n\n<p class=\"dropcapp4\">2Optionally add rum or liqueur and chill.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pistachio Cream<\/strong><\/h4>\n\n\n\n<p class=\"dropcapp4\">1Whip the heavy cream and refrigerate.<\/p>\n\n\n\n<p class=\"dropcapp4\">2Soak the gelatin sheets in cold water for at least 5 minutes.<\/p>\n\n\n\n<p class=\"dropcapp4\">3Smoothly mix the mascarpone cheese. <\/p>\n\n\n\n<p class=\"dropcapp4\">4Add the pistachio spread, vanilla paste, powdered sugar, and coloring, and mix with a hand mixer until combined.<\/p>\n\n\n\n<p class=\"dropcapp4\">5Heat the milk and dissolve the squeezed gelatin sheets in it. Pour it into the cream mixture and mix well with the hand mixer. <\/p>\n\n\n\n<p class=\"dropcapp4\">6Gently fold in the whipped cream into the mixture in two stages using a spatula.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Assembling the Cake<\/strong><\/h3>\n\n\n\n<p class=\"dropcapp4\">1Spread slightly less than half of the cream over the hazelnut base and level the surface.<\/p>\n\n\n\n<p class=\"dropcapp4\">2Place the cocoa sponge in the center and soak it.<\/p>\n\n\n\n<p class=\"dropcapp4\">3Spread the remaining cream, first filling the edge around the sponge.<\/p>\n\n\n\n<p class=\"dropcapp4\">4Level the surface and generously sprinkle with the mixture of pistachios and hazelnuts. <\/p>\n\n\n\n<p class=\"dropcapp4\">5Chill the cake for at least 6 hours.<\/p>\n\n\n\n<div><a href=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-768x1024.jpg?strip=all&w=2560\" class=\"td-modal-image\"><figure class=\"wp-block-image size-large td-caption-align-center\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-768x1024.jpg?strip=all\" alt=\"\" class=\"wp-image-30509\" srcset=\"https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-768x1024.jpg?strip=all 768w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-300x400.jpg?strip=all 300w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-600x800.jpg?strip=all 600w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-225x300.jpg?strip=all 225w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02-696x928.jpg?strip=all 696w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02.jpg?strip=all 1060w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02.jpg?strip=all&amp;w=424 424w, https:\/\/e3unfdnhy4m.exactdn.com\/wp-content\/uploads\/2023\/01\/Pistacijeva-torta02.jpg?strip=all&amp;w=848 848w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><figcaption class=\"wp-element-caption\"><strong><em>Pistachio Cake<\/em><\/strong><\/figcaption><\/figure><\/a><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ready for Your Next Cooking Adventure?<\/strong><\/h3>\n\n\n\n<p>If you loved this, you&#8217;ll adore our exclusive cookbook collections! Each book is packed with unique recipes, pro-tips, and beautiful photography to inspire your kitchen creativity.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Explore our full library on Amazon and get your copy today!<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-embed is-type-rich is-provider-amazon wp-block-embed-amazon\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Pistachio Delights: Recipe Collection (Znam.si Collections (English Editions))\" type=\"text\/html\" width=\"696\" height=\"550\" frameborder=\"0\" allowfullscreen style=\"max-width:100%\" src=\"https:\/\/read.amazon.com\/kp\/card?preview=inline&#038;linkCode=kpd&#038;ref_=k4w_oembed_lwVgKVheJqizqi&#038;asin=B0FXY2JCS8&#038;tag=kpembed-20\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":45,"featured_media":63963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5111],"tags":[5459,5464,6612,6683,5463],"class_list":{"0":"post-63964","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts-fruit","8":"tag-cake","9":"tag-urska-bakes","10":"tag-pistachios","11":"tag-pistachio-cake","12":"tag-cake-oclock"},"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/63964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/45"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=63964"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/63964\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/63963"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=63964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=63964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=63964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}