Green Pistachio Cake

This pistachio cake is exceptional not only visually, but also tastes absolutely unique. An unusual combination but you will be impressed.

Ingredients

For the cake

• 75 g sugar
• 75 g butter
• 1 pack vanilla sugar
• 1 pinch salt
• 125 Pistachio bread spread
• 1 tbsp lemon juice
• 60 ml milk
• 250 g flour
• 3 eggs
• 2 tsp baking powder

For the filling

• 5 sheets white gelatine
• 250 g quark (best 40% fat)
• 1 pack vanilla sugar
• 20 g ground pistachios
• 100 g sugar
• 1 tsp lemon juice
• 250 g whipped cream
• 100 g natural yoghurt

Additionally

• 200 g whipped cream
• ground pistachios for sprinkling
• white chocolate for sprinkling

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Instructions

1. For the cake, use baking paper to line a springform pan ( 20 cm) and oil the edges.
2. Preheat the oven to 175°. Mix butter, sugar, vanilla sugar and salt with the whisk of the hand mixer for 5 minutes until creamy and white. Mix the eggs thoroughly.
3. Stir the pistachio spread and lemon juice.
4. Mix the flour and baking powder and stir in together with the milk thoroughly.
5. Fill the dough into the tin and bake in the hot oven for approx. 50-60 minutes.
6. If the cake gets too dark, cover it with aluminium foil. Take it out, let it cool down a little, take it out of the mould and let it cool down on a cake rack.
7. For the filling soak the gelatine in cold water. Stir quark, yoghurt, vanilla sugar, sugar, lemon juice and pistachios until smooth. Whip the cream until stiff.
8. In a small pot, dissolve the gelatine over low heat and stir in a tablespoon of the cream.
9. Add the gelatine mass to the rest of the cream and stir in thoroughly. Fold in the cream.
10. Cut the cake in half once horizontally and straighten the curved surface slightly if necessary. Place the base on a cake plate and enclose it with a cake ring. Spread half of the cream on the base, place the second layer on top and cover with the rest of the cream.
11. Refrigerate the cake for at least five hours.
12. Sprinkle with the ground pistachios and some white chocolate.

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Recipe by Jenni

Photo by Dream79