Pistachio Cake
8 servings
240 minutes
Pistachio cake is a refined delicacy, embodying sophistication and harmony of flavors. Its history begins in European cuisine, where pistachios are valued for their subtle nutty taste and delicate buttery texture. The cake consists of several layers of airy sponge soaked in aromatic creams, while the savory nougat adds depth. The sweetness of honey and a light citrus note of orange create a perfect balance, making the dessert both rich and refreshing. This cake is not just a sweet treat but a true work of art worthy of a festive occasion. Its presentation is a special ritual as each slice reveals new flavor dimensions accompanied by crunchy caramel and the aroma of roasted pistachios. A wonderful conclusion to an exquisite dinner!
1
To prepare nougat, first roast pistachios (180 g) in a dry pan. Place in a bag and crush with a rolling pin. In a saucepan, mix powdered sugar (400 g) and water. Stir until the sugar dissolves. Place on heat and bring to a boil. Periodically remove sugar from the walls with a wet spatula or brush. Add glucose and honey. Cook until the temperature reaches 120–130 degrees Celsius. Whip egg whites (2 pcs) until frothy. While continuing to whip, carefully pour in the syrup. Whip until the egg whites cool down. Add pistachios and mix well. Line a baking dish with paper, pour in the liquid mixture, and refrigerate overnight.
- Ground pistachios: 520 g
- Powdered sugar: 790 g
- Water: 120 ml
- Liquid glucose: 1 tablespoon
- Honey: 120 g
- Egg white: 310 g
- Ground pistachios: 520 g
2
Whip 9 egg whites with lemon acid until soft. Add 30 g of sugar and whip until the mixture thickens. Sift powdered sugar with ground pistachios (peeled!). Add to the egg whites, mixing from the bottom. Add chopped pistachios. Mix until homogeneous. Preheat the oven to 200 degrees. Line a round mold with paper and pour in the batter. Bake for 15 minutes. Turn the finished biscuit over and remove the paper.
- Egg white: 310 g
- Citric acid: 0.3 teaspoon
- Sugar: 220 g
- Powdered sugar: 790 g
- Ground pistachios: 520 g
- Ground pistachios: 520 g
3
Chop pistachios (200 g) coarsely. Beat powdered sugar (120 g), crushed pistachios (60 g), and almonds (60 g) with eggs until the mixture doubles in volume. Whip egg whites (3 pcs) until soft, add sugar (15 g), and whip to stiffness. Sift flour and add it in. Melt butter and gradually add it while mixing. Spread the batter in a paper-lined mold. Bake at 220 degrees for 8–10 minutes. Pour chopped pistachios onto a clean baking sheet. Flip the baked sponge onto the pistachios and let it cool; carefully turn it over. Cut equal-height strips. Place the first layer at the bottom of the mold and line the sides with sponge strips.
- Ground pistachios: 520 g
- Powdered sugar: 790 g
- Ground pistachios: 520 g
- Ground almonds: 60 g
- Chicken egg: 3 pieces
- Egg white: 310 g
- Sugar: 220 g
4
For the cream, soak the gelatin (5 g) and let it swell. Peel and puree the orange. Mix the yolks (3 pcs) with the powder (40 g). Heat the cream and carefully pour in the yolks, stirring until thickened. Remove from heat and add the gelatin and orange. Mix and cool. Gradually incorporate the mascarpone into the cooled cream. Mix. Pour the cream into a sponge cake mold. Place in the refrigerator.
- Gelatin: 15 g
- Orange puree: 80 g
- Egg yolk: 6 pieces
- Powdered sugar: 790 g
- Cream 30%: 390 ml
- Mascarpone cheese: 280 g
5
Soak gelatin (10 g) until it swells. Take the nougat and place it in a pot with milk. Heat until the nuts settle and a uniform mixture forms. Whisk the yolks (3 pcs) with sugar (50 g) until light in color. Pour in the milk mixture while stirring. Cook for 5–10 minutes until thickened. Dissolve the gelatin in the cream. Cool down. Whip the cream to stiffness. Mix the masses together. Pour over the first cream layer. Refrigerate for 5–6 hours.
- Gelatin: 15 g
- Milk: 500 ml
- Egg yolk: 6 pieces
- Sugar: 220 g
- Cream 30%: 390 ml
6
Grease the paper with oil. Caramelize the sugar in a dry pan. Add almond petals and mix. Place on the paper. Form a circle. Remove the cake from the mold and sprinkle with finely chopped pistachios. Place caramel in the center.
- Sugar: 220 g
- Almond petals: 150 g
- Ground pistachios: 520 g