Pistachio Cake with White Chocolate Ganache
Pistachio Cake with White Chocolate Ganache and Rose Petals
Pistachio Cake with White Chocolate Ganache and Rose Petals is a refined and sophisticated dessert, perfect for those who love delicate flavours and elegant combinations. The pistachio, with its intense and slightly salty flavour, pairs beautifully with the creamy sweetness of the white chocolate, while the rose petals add a floral and romantic touch that makes this cake a true culinary masterpiece. Ideal for celebrating a special occasion, this cake will not fail to impress your guests.
Ingredients
- 200 g of shelled pistachios unsalted
- 150 g of 00 flour
- 150 g of caster sugar
- 150 g of butter at room temperature
- 4 eggs at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon baking powder
- 1 pinch of salt
- 100 ml of whole milk
- For the White Chocolate Ganache
- 200 g of high-quality white chocolate
- 100 ml of fresh cream
- 30 g of butter
- For the Gasket
- Edible rose petals make sure they are pesticide-free
- Pistachio granules optional
- Icing sugar for dusting optional
Instructions
- Preparing the Pistachio Cake
- Preheat the oven: Preheat the oven to 180°C. Grease and flour a 22 cm diameter cake tin or line it with baking paper.
- Prepare the pistachios: Finely chop the pistachios in a blender until a pistachio flour is obtained. Be careful not to chop too long to avoid obtaining a paste.
- Prepare the dough: In a large bowl, whip the butter with the caster sugar until light and fluffy. Add the eggs one at a time, continuing to whisk after each addition. Incorporate the vanilla extract.
- Add the dry ingredients: Sift together the flour, baking powder and salt. Gradually add the pistachio flour and dry ingredients to the butter and egg mixture, alternating with the milk. Stir until the mixture is smooth.
- Bake the cake: Pour the batter into the prepared cake tin and level it out. Bake in a preheated oven for about 30-35 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool completely on a wire rack.
- Preparing White Chocolate Ganache
- Melt the chocolate: Finely chop the white chocolate and place it in a heatproof bowl.
- Heat the cream: In a small saucepan, heat the fresh cream until it starts to simmer. Pour the hot cream over the chopped chocolate and let it stand for a minute.
- Prepare the ganache: Stir gently until the chocolate is completely melted and the ganache is smooth and glossy. Add the butter and continue stirring until it is completely incorporated. Allow to cool slightly before using.
- Assembling the Cake
- Filling the cake: If you wish, you can cut the cake in half horizontally and fill it with some of the white chocolate ganache.
- Cover with ganache: Using a spatula, cover the entire cake with the white chocolate ganache, smoothing the surface and sides.
- Decorating the cake: Garnish the cake with the edible rose petals, carefully spreading them over the surface. If desired, you can add some chopped pistachios for an extra crunchy touch. Finally, dust with a light layer of icing sugar for a refined visual effect.
- Service
- The Pistachio Cake with White Chocolate Ganache and Rose Petals is ready to be served. This cake is perfect enjoyed at room temperature, accompanied by a cup of tea or a glass of prosecco. Keep it in the fridge if it is not going to be eaten straight away, but remember to leave it at room temperature for about 20 minutes before serving to best appreciate its softness and flavour.
Notes
This Pistachio Cake with White Chocolate Ganache and Rose Petals is an elegant and delicate cake, combining rich, aromatic flavours with a visually appealing presentation. It is the ideal choice to impress your guests at a special event or to treat yourself to a moment of pure pleasure.
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