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Recipe Pistachio and chocolate cake by of 16-09-2013 [Updated on 30-08-2018]
The pistachio and chocolate cake was the birthday cake I chose to prepare last week to celebrate my dad's 60th birthday. I had very little time to make the cake and I was running out of ideas, after I left the office, I walked into a candy store, found unsalted pistachios, a pistachio paste and had the light, I decided on the filling which I then enriched with Nutella and for the base I chose the Moretta cake with cocoa. The cake came out delicious, soft and creamy and everyone liked it, the decorations leave a little to be desired, but for being a cake made at the last minute, I can't complain. Girls, I greet you and I get to work, this morning I go a little slow, I received a copy of my book, and I am very excited, I look at it, I leaf through it and I regard it and ... I am too happy!
How to make chocolate and pistachio cake
In a bowl, whisk the eggs with the sugar until frothy
Add the milk and then the oil slowly
Now incorporate the flour, cocoa and baking powder (it would be better to sift everything before adding them)
Pour the Moretta cake mixture into a greased and floured mold and bake in a preheated oven at 170 °, bake for 35 minutes
Remove from the oven, remove the cake from the mold and let it cool completely
Now prepare the pistachio filling, whip the fresh cream with the icing sugar. Once the cream is whipped, add the pistachio paste
Gently mix until you get a homogeneous cream.
Go now to assemble the pistachio cake.
Prepare the baths by simmering 300 ml of water with 50 g of sugar and a couple of tablespoons of sweet liqueur. Now cut the cake into 3 horizontal discs, place the first one on a serving dish and wet it with the obtained syrup
Now cover with a layer of pistachio cream and then pour in some Nutella
Cover with another disc of cake, wet and add more pistachio cream and Nutella. Finish with the last disc, wet and exert light pressure to distribute the filling well in all the layers of the cake.
Cover the chocolate and pistachio cake with the remaining filling, glazing it all over its surface
Cover all the edges and the surface of the cake with the chopped pistachios. I left the surface of the cake free to be able to write the number of years my dad had with Nutella.
Put the pistachio cake in the fridge for at least an hour before cutting into slices and serving.