Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories310.5 kcal (16%)
Total Fat20.9 g (30%)
Carbs24.2 g (9%)
Sugars15.6 g (17%)
Protein5.8 g (12%)
Sodium241.9 mg (12%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
![Mix all dry ingredients together: flour, pistachio powder, baking powder, baking soda, pinch of salt, and sugar. Set aside.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592273/v3/user-recipes/4821d9b711da13ba1a65056843b38f15.jpg)
Mix all dry ingredients together: flour, pistachio powder, baking powder, baking soda, pinch of salt, and sugar. Set aside.
Step 2
![Mix all liquid ingredients together: eggs, oil, milk, pistachio puree, and vanilla extract.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592291/v3/user-recipes/eb63f18cf47c7e7fce741bc08e2ecadc.jpg)
Mix all liquid ingredients together: eggs, oil, milk, pistachio puree, and vanilla extract.
Step 3
![Mix well :)](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592395/v3/user-recipes/cb9eec37a68c4d4fc37ff9f13187aafa.jpg)
Mix well :)
Step 4
![Pour the liquid ingredients over the dry ingredients, and mix gently.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592319/v3/user-recipes/1b02a4408bdc15dce967e247d09e03b7.jpg)
Pour the liquid ingredients over the dry ingredients, and mix gently.
Step 5
![Do not over mix, your cake will be softer :)](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592350/v3/user-recipes/6e167cf8580b4b0573c5a27fcd0caf0d.jpg)
Do not over mix, your cake will be softer :)
Step 6
![Place baking paper on a baking sheet or pan of your choice, and pour in your mixture.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592645/v3/user-recipes/18f3b53b8f2e75d557633ad23bcfdc03.jpg)
Place baking paper on a baking sheet or pan of your choice, and pour in your mixture.
Step 7
![I used a baking sheet large enough to cut my cake into square pieces, but you can use a regular cake pan.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592670/v3/user-recipes/f312e12c68036c96d3e4f26650b0f0fb.jpg)
I used a baking sheet large enough to cut my cake into square pieces, but you can use a regular cake pan.
Step 8
![Bake the cake in the oven at 180 degrees celsius for about 20 minutes. Set aside and let it cool down.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592427/v3/user-recipes/d1de7e613b1747ae74dbd4bd0d0b5eff.jpg)
Bake the cake in the oven at 180 degrees celsius for about 20 minutes. Set aside and let it cool down.
Step 9
![Meanwhile, you can wash your raspberries. Here I used fresh rapberries but you can also use strawberries or blueberries.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592879/v3/user-recipes/783b38a63a94cf8cbf3e528738ea5632.jpg)
Meanwhile, you can wash your raspberries. Here I used fresh rapberries but you can also use strawberries or blueberries.
Step 10
![Grind them lightly, and not for very long! We don’t want to have a too liquid texture.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592978/v3/user-recipes/b03d8e3bee147b99908ee8631d827b57.jpg)
Grind them lightly, and not for very long! We don’t want to have a too liquid texture.
Step 11
![Once the cake has cooled, spread your raspberry puree on top.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673593112/v3/user-recipes/6faf1d0f96979167f363457e36018864.jpg)
Once the cake has cooled, spread your raspberry puree on top.
Step 12
![For the white chocolate cream on top, I simply mixed 450g of philadelphia with 200g of melted white chocolate. I recommend adding a little milk as you go along, until you get the texture you want. In the end you should have a cream that is neither too thick nor too liquid, and easy to spread on your cake :)](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673593260/v3/user-recipes/68469faa0a8c013ab1344d6225a04f9b.jpg)
For the white chocolate cream on top, I simply mixed 450g of philadelphia with 200g of melted white chocolate. I recommend adding a little milk as you go along, until you get the texture you want. In the end you should have a cream that is neither too thick nor too liquid, and easy to spread on your cake :)
Step 13
![To add a bit of movement, you can create curls with a spatula. You'll get a pretty nice result!](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673593370/v3/user-recipes/e03f9d2cef0feadc606bd4ae668af97f.jpg)
To add a bit of movement, you can create curls with a spatula. You'll get a pretty nice result!
Step 14
![Finally, you can add fresh crushed pistachios on top of your cake!](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673593413/v3/user-recipes/adfabd96b9bd7c388b002972856e1544.jpg)
Finally, you can add fresh crushed pistachios on top of your cake!
Step 15
![I advise you to leave your cake in the oven for a few hours before eating it so that the cream sets a little more. Believe me, you won't be disappointed!](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673592018/v3/user-recipes/898deb4f9fa8425dc6e18af31d375aa1.jpg)
I advise you to leave your cake in the oven for a few hours before eating it so that the cream sets a little more. Believe me, you won't be disappointed!
Step 16
![I hope you like this recipe, and see you soon for the next one!](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1673593644/v3/user-recipes/7cedec02b46704121aaeb88dafc31203.jpg)
I hope you like this recipe, and see you soon for the next one!
Notes
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