Learn from us: Recipes

Pistachio Cake Sponge (3 cakes, Ø 20 cm)

Ingredients A

• 150 g Whole eggs (3 eggs)
• 200 g Egg yolks (12 eggs)
• 150 g Granulated sugar
• 18 g Cake emulsifier
• 5 g Vanilla flavour
• 15 g Pistachio flavour
• Light green food colouring

Ingredients B

• 125 g Medium-protein flour
• 20 g Milk powder
• 20 g Cornstarch
• 5 g Baking powder
• 20 g Pistachios, finely chopped

Ingredient C

• 150 g Palmboom® Cake Margarine / FILMA® Margarine

Instructions

• Combine all Ingredients A and beat until light and fluffy. Add Ingredients B and continue mixing until thick. Finally add the melted Ingredient C and mix well until evenly combined.
• Pour the batter into three Ø 20 cm cake pans. Bake at 170°C for 20 minutes.

Chocolate Ganache

• 100 g Milk chocolate compound
• 100 g Dark chocolate compound
• 150 g Dairy whipped cream

Heat all ingredients in a non-stick pan until the chocolate melts completely. Let the mixture rest until it sets again. Once cooled, whip until light and fluffy.

Pistachio Crumble

• 120 g Medium-protein flour
• 50 g Palmboom® Cake Margarine / FILMA® Margarine
• 65 g Granulated sugar
• 10 g Pistachio spread
• 20 g Pistachios, finely chopped
• Light green food colouring

Mix all ingredients until evenly combined and crumbly. Spread evenly on a baking tray. Bake at 150°C for 15 minutes.

Pistachio Cream

• 300 g Non-dairy whipped cream
• 50 g Pistachio spread
• 10 g Pistachio flavour

Whip the non-dairy whipped cream until fluffy. Add the pistachio spread and pistachio flavour, then mix well until evenly combined.

Decoration (Optional)

• Mixed berries
• Macarons

Assembly

• Layer the Pistachio cake sponge with Chocolate ganache, then add a layer of Pistachio cream and coat with Pistachio crumble.
• Decorate with chocolate ganache rosettes, mixed berries, and macarons.