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White Chocolate Pistachio Cake

An easy recipe for White chocolate pistachio cake.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours
Course Dessert
Servings 8 pieces

Ingredients
  

  • 4 egg yolks room temp
  • 210 g regular white sugar
  • 15 g vanilla sugar
  • 2 tsp vanilla extract
  • 100 ml oil
  • 55 ml full-fat milk room temp
  • 240 g cake flour
  • 12 g baking powder
  • 4 egg whites room temp

White Chocolate Pistachio Cream

  • 250 g mascarpone cream
  • 500 ml whipping cream cold
  • 16 g cream stiffener
  • 3 tbsps Allnutrition NUTWHEY Pistachio
  • 150 g melted white chocolate

On top

  • 2 tbsps melted Allnutrition NUTWHEY Pistachio
  • 60 g melted white chocolate
  • pistachios

Instructions
 

Cake layers

  • Preheat the oven to 170°C. Prepare 2 small cake tins (15-18 cm diameter) with baking paper attached to the bottoms.
  • Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
  • Then add vanilla extract, oil, milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
  • In another bowl whisk together flour and baking powder. Add to the creamy batter and fold in with a rubber spatula until the flour disappears.
  • Whisk the egg whites and once they're stiff, combine them with a rubber spatula with a cake mix. You get a nice fluffy cake mix.
  • Pour the batter into cake tins and bake for 25 - 30 minutes or until the toothpick comes out clean. When the cakes are cool, cut them into 2 layers each – be careful, it must be really cool otherwise it's going to break.

White Chocolate Pistachio Cream

  • Whip the whipping cream with cream stiffeners on high speed until stiff in a bowl.
  • Cream mascarpone on high speed with Allnutrition NUTWHEY Pistachio in another bowl. Add cool melted white chocolate and whip until combined.
  • With a rubber spatula add whipped cream and fold in gently. Do not over-mix!

Cake

  • Take one cake layer and add white chocolate pistachio cream to it. Spread evenly. Add another cake layer and repeat the same steps. Keep in mind to put aside a bigger amount of white chocolate cream for the sides of the cake.
  • Take the rest of the cream and spread it evenly on the sides and top. You must be quick because the cream is melting like crazy but it's worth it! You can still put it in the fridge for a few minutes before finishing decorating it.
  • Take cool melted white chocolate with Allnutrition NUTWHEY Pistachio and decorate the top of the cake. Chop some extra pistachios for the top. Keep in the fridge for a few hours before serving. Enjoy!
Keyword pistachio, white chocolate