Bite-Size White Chocolate Pistachio Cake Recipe
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INGREDIENTS
Base:
- 4 eggs
- ¾ cup/135 grams sugar
- ¾ cup/100 grams flour
- 1 teaspoon/3 grams baking powder
- Pinch of salt
Filling:
- 1 cup+1 tablespoon/250 grams heavy whipping cream
- ¼ cup/60 grams milk
- ¼ cup/30 grams powdered sugar
- 1 tablespoon instant vanilla pudding
- 3 tablespoons pistachio butter
Frosting:
- 12.5 ounces/350 grams white chocolate
- 2.5 ounces/70 grams oil
- 1 tablespoon pistachio butter
- 3⅓ tablespoons/50 grams chopped pistachios
INSTRUCTIONS
Base:
- Preheat the oven to 355°F (180°C).
- Start by greasing a 14.5 x 18” (37 x 46 cm) baking pan and lining it with parchment paper, ensuring it adheres well to the pan.
- In a stand mixer bowl with a whisk attachment, beat the eggs with a pinch of salt on medium speed for about a minute, gradually adding sugar, and continue for a few more minutes until you get a very stiff and bright foam. Gently fold in the flour and baking powder with a spatula until the flour is fully incorporated into the mixture, then transfer the batter to the pan and level it with a spatula.
- Bake for about 12 minutes or until slightly golden and the sponge cake is soft (do not overbake to prevent drying out), then remove from the oven and let it cool. After cooling, gently remove the cake from the parchment paper and cut it in half.
Filling:
- Whisk cream, milk, powdered sugar, and vanilla pudding on medium speed until you get a soft foam. Add the pistachio powder and fold manually until you get a uniform foam. Place a layer of cake in a suitable dish and spread the cream over it, then place another layer of cake on top. Freeze for about two hours. Remove from the freezer and cut into equal pieces, then return to the freezer.
Frosting:
- Melt the white chocolate and oil together. Add pistachio powder and chopped pistachios, and mix well. Dip each cake piece into the coating and place on a baking sheet lined with parchment paper, keep the cakes in the freezer until serving.
MY NOTES
FAQ
What kind of oil should I use for the frosting?
When selecting oil for the frosting, opt for a neutral-flavored oil such as vegetable oil or canola oil. These oils won’t impart any additional flavors to the frosting, allowing the sweet and nutty flavors of the white chocolate and pistachios to shine through. Avoid using strongly flavored oils like olive oil, as they may overpower the delicate taste of the frosting. Stick to oils with a high smoke point to ensure the frosting remains stable during the melting process.
Can I double or halve this white chocolate pistachio cake recipe?
Doubling or halving this white chocolate pistachio cake recipe is feasible, but adjustments are necessary. Doubling requires doubling all ingredients while maintaining the baking time and temperature. Halving involves reducing all ingredients proportionally and possibly adjusting the baking time, as smaller quantities may cook faster. Ensure proper mixing and incorporation for consistent results. Consider pan size adjustments for doubling or halving to ensure even baking. Doubling or halving may also affect the texture and taste, so consider testing the recipe in smaller batches before making significant changes.
How should I store this cake after it’s been coated with the frosting?
After coating the cake with frosting, store it in an airtight container or cake carrier in the refrigerator. Ensure the container is large enough to accommodate the cake without damaging the frosting. Refrigeration helps preserve the freshness and prevents the frosting from melting or becoming too soft. Allow the cake to come to room temperature before serving for the best taste and texture. Consume within a few days for optimal flavor and quality.
Can I use a hand mixer to make this white chocolate pistachio cake recipe?
Yes, a hand mixer can be used instead of a stand mixer for this recipe. Begin by beating the eggs with sugar using the hand mixer until they form a stiff and bright foam. Then, gradually add the dry ingredients and continue mixing until fully incorporated. Be sure to use a large mixing bowl and mix thoroughly to achieve the desired texture. While a stand mixer may offer convenience, a hand mixer can still effectively whip the ingredients together for successful results.
Can I make this white chocolate pistachio cake recipe in advance?
Yes, this white chocolate pistachio cake recipe can be prepared in advance to save time on the day of serving. You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to a day or in the refrigerator for longer storage. The filling and frosting can also be prepared in advance and stored separately in the refrigerator. Assemble the cake and apply the frosting when ready to serve for the freshest taste and texture.
