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Name: White chocolate cake with raspberries and pistachios
Total time: 2 h
Ingredients: 225 g unsalted butter, room temperature; 225 g sugar; 1 teaspoon BAM vanilla paste; 2 large eggs; 175 g all-purpose flour; 75 g ground pistachios; 2 teaspoons baking powder; 75 ml milk; green food coloring (optional).; 150 ml egg whites (about three large eggs); 250 g sugar; 450 g unsalted butter, room temperature; 2 teaspoons BAM vanilla paste; 150 g BAM white chocolate drops; 125 g fresh raspberries

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White chocolate cake with raspberries and pistachios

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White chocolate cake with raspberries and pistachios

White chocolate cake with raspberries and pistachios

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 15

White chocolate cake with raspberries and pistachios is the perfect cake for a special occasion, a small celebration or just to please yourself, because the cake with white chocolate, raspberries and pistachios is a wonderful dessert. The pistachio sponge cake will be light and slightly salty. It will be especially fluffy if you follow the basic rule when whisking the eggs: divide the eggs into yolks and whites. When beating the egg whites, make sure the bowl is really clean, because that's the only way you'll be able to whip them the way you want.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The sponge is followed by a layer of buttercream made from Swiss meringue and white chocolate, which takes a little more time to prepare, but is worth it because it is so wonderfully creamy. It adds just the right amount of sweetness to the white chocolate, raspberry and pistachio cake. You can find the instructions for making the buttercream and the tips on what you need to pay special attention to HERE.

Add fresh raspberries to the cream and distribute them on the white chocolate buttercream, because they will give it a delicious tartness. This cake is the perfect combination of flavors: salty, sweet and sour.

The white chocolate, raspberry and pistachio cake is suitable as a cake for 18th birthday, graduation or 70th birthday. Serve it on any occasion!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the sponge:

225 g unsalted butter, room temperature
225 g sugar
1 teaspoon BAM vanilla paste
2 large eggs
175 g all-purpose flour
75 g ground pistachios
2 teaspoons baking powder
75 ml milk
green food coloring (optional).

for Swiss buttercream with meringue:

150 ml egg whites (about three large eggs)
250 g sugar
450 g unsalted butter, room temperature
2 teaspoons BAM vanilla paste
150 g BAM white chocolate drops

for the filling:

125 g fresh raspberries

Instructions:

preparation of the pistachio sponge cake:

Preheat the oven to 180 °C. Grease two 20 cm baking pans and line with baking paper. In a large bowl, beat the butter and sugar until fluffy. Add the BAM vanilla paste and the eggs and mix until the ingredients are well combined. Then add the flour, ground pistachios and baking powder and mix until the ingredients are incorporated well. Finally, add the milk (and a small drop of green food coloring, if desired) and stir again until combined. Divide the batter between the two prepared baking pans and bake the batter for 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan first (about 10 minutes), then remove it and place it on a cooling rack to cool completely.

preparation of butter cream:

Put the egg whites and sugar in a bowl. Now place the bowl in a pot of boiling water - the water should not touch the bottom of the bowl. While stirring gently, measure the temperature of the mixture occasionally with a thermometer until it is between 50 °C and 60 °C. If you don't have a thermometer, you can feel the mixture between two fingers: When it feels hot and you can no longer feel the granulated sugar between your fingers, it is ready. Remove the bowl from the heat and beat with an electric mixer on medium speed until tripled in volume and cooled to room temperature. (Those using a stand mixer, please use the whisk attachment). Gradually add 1 tablespoon of softened, unsalted butter. If the mixture looks lumpy, don't worry: it will come back together as you continue beating. Finally, melt the white chocolate drops and mix them into the buttercream along with the vanilla paste.

assembling the cake:

Cut the edges of the sponge cake so that they are all the same size. Then cut each sponge cake in half widthwise. Put the first sponge cake base on a stand and spread the buttercream evenly on the base. Then place 1/3 of the halved raspberries on top and spread some buttercream on top to hold them together. Then place the next sponge layer on top and press it lightly so that it bonds with the buttercream. Repeat this process for the next two sponge layers until there is only one last layer left to put on top. Spread a thin layer of buttercream over the top and sides of the cake. Then place the cake in the refrigerator for at least 30 minutes to set. When the cake has cooled, take it out of the refrigerator and spread the remaining buttercream over the top and sides of the cake.