Go Back

Soft Pistachio Cake

A luxury pound cake
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Servings: 12
Course: Cakes
Cuisine: French
Calories: 200

Ingredients
 

  • ½ recipe Sugar dough Recipe
  • 100 g Pistachio paste
  • ¼ recipe Pistachio ganache Recipe
  • 500 g Red fruit assortment
  • 20 g Soft raspberry jelly Recipe
Cake Batter
  • 330 g Raw pistachios
  • 270 g Powdered sugar
  • 75 g Flour
  • 5 g Vanilla optional
  • 4 ea. Eggs
  • 4 ea. Egg yolks
  • 75 g Butter, melted
  • 100 g Pistachio paste
Meringue
  • 4 ea. Egg whites
  • 2 g Cream of tartar
  • 140 g Sugar

Equipment

  • 1 Stand mixer
  • 1 Food processor
  • 2 Cake pans/molds
  • 1 Rubber spatula
  • 1 Baking tray
  • 2 Pastry bowls
  • 1 Pipping bag
  • 1 Offset spatula

Method
 

  1. Cut sugar dough sheet into desired shapes. Keep frozen.
  2. Grease cake pan and line with parchment. Lay frozen pastry on the bottom.
  3. Blind bake for 25 minutes at 350ºF/180ºC.
Cake Batter
  1. Lightly toast pistachios and cool. In a food processor, turn pistachio into meal.
  2. Mix melted butter with pistachio paste.
  3. Add powdered sugar and flour.
     
  4. Add vanilla, eggs and egg yolks.
  5. Add the melted butter-pistachio mixture.
  6. In the stand mixer fitted with the whisk attachment, beat egg whites with cream of tartar and one-third of the sugar on medium speed for a few minutes. Increase mixer speed to high and continue beating until firm peaks form adding remaining sugar gradually. Turn oven on.
  7. Fold ⅓ of the meringue into the pistachio batter.
  8. Fold in remaining meringue.
  9. Fill prepared pans ⅔ full.
Baking
  1. Bake at 350ºF/180ºC for about 40 minutes. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. 
  2. Let stand for 10 minutes then remove cake from the mold. Cool and refrigerate.
Montage
  1. Cake sides can be coated with a thin layer of ganache and pistachio meal.
  2. Top pistachio cake with pistachio ganache.
  3. Arrange red fruits artfully (strawberries, raspberries, cherries). Brush fruits with neutral mirror glaze if desired.
  4. Add dots of pistachio paste and soft raspberry or red fruit jelly, and crushed pistachios.
  5. Enjoy!
Storage
  1. Unfinished soft pistachio cake without toppings can be refrigerated for up to 5 days wrapped in plastic film or frozen for up to a month.