No Bake Pistachio Cake with White Chocolate Ganache
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- 9×9-inch/20×20 cm square baking dish
- Mixing bowls
- Chef's knife
INGREDIENTS
- 8.5 ounces/240 grams chocolate tea biscuits
- 2 cups/500 milliliters heavy whipping cream, cold
- ½ cup/120 milliliters whole milk
- 3.4 ounces/96 grams instant vanilla pudding mix
- 2 tablespoons pistachio butter
- 1 cup/240 milliliters strong coffee, prepared with 1 to 2 teaspoons instant coffee and hot water, cooled
Ganache:
- 9 ounces/250 grams white chocolate, chopped
- ¾ cup/200 milliliters heavy whipping cream
- 2 tablespoons pistachio butter
INSTRUCTIONS
- In a large mixing bowl, combine the heavy cream, milk, vanilla pudding mix, and pistachio butter. Whip with a hand mixer or stand mixer on high speed until stiff peaks form. Taste and add more pistachio butter if desired.
- Line a 9×9-inch/20×20 cm square baking dish with parchment paper, allowing some overhang on all sides for easy removal.
- Working one at a time, dip each biscuit quickly into the cooled coffee. Arrange a single layer of dipped biscuits in the base of the prepared dish.
- Spread one-third of the pistachio cream evenly over the biscuits, smoothing with an offset spatula. Repeat twice more, layering dipped biscuits and cream, ending with a final layer of cream on top. Refrigerate the assembled cake for 1 to 2 hours, until the layers are firm.
- To make the ganache, combine the white chocolate, heavy cream, and pistachio butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the ganache is smooth. Let cool slightly.
- Pour the ganache over the chilled cake, spreading it gently with a spatula. Return the cake to the refrigerator for at least 1 hour, or until fully set.
- Use the parchment paper to lift the cake out of the pan. Slice into squares and serve cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
How can I make this no bake pistachio cake without instant pudding mix?
You can create a simple homemade vanilla custard using milk, cornstarch, sugar, and vanilla extract. Cook the mixture on the stove until thickened, then let it cool completely before folding it into whipped cream. This will mimic the body and structure the pudding mix provides. For added pistachio flavor, stir in pistachio butter or finely ground pistachios. The final result may be slightly less firm but still creamy and flavorful. Refrigerate the cake a bit longer to help the custard set properly between the biscuit layers.
What’s the best way to slice a no bake pistachio cake cleanly?
Chill it thoroughly for at least 3 hours so the layers are firm. Use a long, sharp knife and dip it in hot water before slicing, wiping clean between each cut. This helps the knife glide through the ganache and cream without dragging or tearing the layers. For clean, even pieces, use a ruler or offset spatula to mark portions in advance. Removing the cake from the pan using parchment overhang also improves slicing precision.
Can I use fresh pistachios instead of pistachio butter?
Fresh pistachios can be used, but they must be blended into a smooth paste to effectively substitute pistachio butter in a no bake pistachio cake. Use unsalted, shelled pistachios and process them in a high-speed blender or food processor until creamy. You may need to add a neutral oil to achieve the right consistency. While this method adds a fresh, nutty flavor, it may not be as smooth or sweet as commercial pistachio butter, so taste and adjust with sugar or a drop of almond extract if needed.
What type of biscuits work best for no bake pistachio cake?
Plain, crisp biscuits like tea biscuits, Petit Beurre, or Maria cookies are ideal for no bake pistachio cake. These types absorb coffee without becoming overly soggy and provide structure to the layered dessert. Avoid using soft cookies, which may disintegrate during assembly. If you’re substituting with graham crackers or digestive biscuits, be sure to dip them quickly in coffee to avoid oversaturation. The key is a firm base that softens slightly as it chills, creating a cake-like texture once fully set in the refrigerator.
How long does a no bake pistachio cake need to chill before serving?
A no bake pistachio cake needs a minimum of 3 hours to chill: 1 to 2 hours after layering the biscuits and cream, and another hour after pouring the ganache. This chilling time allows the cream to firm up and the biscuits to absorb moisture and soften into a cake-like consistency. For best results, prepare the cake a day in advance and let it rest overnight in the refrigerator. The flavors meld together beautifully, and the texture improves significantly with longer chilling.
Can I freeze a no bake pistachio cake for later?
Yes, a no bake pistachio cake can be frozen, though the texture may change slightly upon thawing. Wrap the fully assembled and set cake tightly in plastic wrap, then cover with aluminum foil or store in an airtight container. Freeze for up to 1 month. To serve, thaw the cake in the refrigerator overnight. Note that whipped cream-based layers may separate or weep slightly, so freezing is best used for convenience rather than optimal texture. Avoid freezing the ganache separately—assemble and freeze the whole cake.
Is there a dairy-free version of this no bake pistachio cake?
A dairy-free version of no bake pistachio cake is possible using coconut cream or a plant-based whipping cream alternative. Replace the instant pudding mix with a cornstarch-thickened non-dairy custard made from almond or oat milk. Pistachio butter is typically dairy-free, but check for additives in store-bought varieties. Use dairy-free white chocolate for the ganache, such as one made with cocoa butter and coconut milk. The flavor will differ slightly, but the creamy pistachio and coffee combination will still shine in the final dessert.
Can I use a round pan instead?
Yes, a round pan can be used for no bake pistachio cake, but it may change the slicing and presentation. Choose an 8-inch or 9-inch round cake pan and line it with parchment for easy removal. You may need to break or trim some biscuits to fit the circular shape. Layer as directed, ensuring an even spread of cream and biscuits. When slicing, use a sharp knife cleaned between cuts to maintain clean lines. A springform pan is especially helpful for releasing the cake cleanly.
