An eggless cake with pistachios and white chocolate is exactly what you need on a warm spring day. Relish it with afternoon tea or as a mid-day snack. Learn to do-it-yourself with this interesting recipe shared by Executive Pastry Chef Nelson Fernandes from JW Marriott New Delhi Aerocity.
- Curd 500 gm
- Sugar 500 gm
- Flour 500 gm
- Oil 250 ml
- Baking Soda 10 gm
- Vanilla essences 10 ml
White pistachio cream
- White chocolate 400 gm
- Elle N Vire cream 100 gm
- Elle n Vire Cream 1000 gm
- Pistachio paste 400 gm
- Pre heat the oven at 160°C for 10 minutes.
- Take round baking pans. Grease the entire surface of the pan with melted butter, using a brush.
- Sprinkle some flour over it and tilt the pan in all directions so that flour covers the greased surface. Line the pan with a parchment paper.
- Sift all-purpose flour in a large bowl.
- Add plain curd and sugar in another large bowl and mix well using a wired whisk until smooth. Keep aside for 5 minutes.
- Add baking soda.
- As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
- Add sunflower oil or olive oil, vanilla essence and mix well.
- Add sifted flour and mix well using a wired whisk or a spatula. Mix until smooth. The mixture should not be lumpy.
- Pour the batter into a greased pan. Place it in a pre-heated oven and bake for 35-40 minutes at 160°C until the top looks a little brown.
- Remove the pan from the oven and insert a toothpick in the centre to check whether it is fully baked or not. If it comes out clean, then it means it is baked.
- Let it cool for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack and remove the cake from pan.
- In a large bowl whisk the whipping cream until it is soft.
- To make a white ganache, take a pan and boil 100 gms fresh cream. Add chopped white chocolate and keep it aside to cool.
- Mix the white ganache with pistachio paste. Frost Pistachio Cream cake. Then add the whipped cream and fold it properly.
- Layer the cake with flexible metal spatula and spread frosting level. Place the remaining cake layer, frost the top and bottom side down, push enough over the sides to frost thickly, and then swirl evenly over top.
Cherish the luscious cake!