Pistachio, raspberry & white chocolate cake

Pistachio, raspberry, and white chocolate all in one cake? YES! I’ll show how to do this.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 3

Mix well :)

Step 4

Pour the liquid ingredients over the dry ingredients, and mix gently.

Step 5

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.

Step 7

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.

Step 9

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.

Step 11

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 :)

Step 13

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!

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!

Step 16

I hope you like this recipe, and see you soon for the next one!