Coffee and pistachios are two of my spouse’s top favorite ingredients in cakes and desserts. I made him this following cake for his birthday, and therefore it had to include both coffee and pistachios. I also added white chocolate, and got a nice, festive birthday cake that is just perfect for special occasions.
Photo: Natalie Levin
White Chocolate Cake with Coffee Cream and Pistachio
For the base:
- 150 grams plain biscuits or Graham Crackers
- 50 grams natural pistachios
- 80 grams (3/4 stick) melted butter
For white chocolate cake:
- 200 grams white chocolate
- 150 grams (1 1/4 stick) butter
- Pinch of salt
- 1 tsp. vanilla extract
- 100 grams (1/2 cup) sugar
- 3 large eggs
- 140 grams (1 cup) all-purpose flour
For coffee cream:
- 375 ml. (1 1/2 cups) whipping cream, very cold
- 2 tbsp. instant coffee powder
- 60 grams (1/2 cup) sugar powder
- 30 grams (3 tbsp.) instant vanilla pudding powder
For white chocolate and pistachio barks:
- 100 grams white chocolate
- 20-30 grams roasted pistachios (chopped)
For decoration:
- 20-30 grams roasted pistachios (coarsely chopped)
- Base: preheat oven to 170c degrees and slightly grease the pan.
- In a food processor with a steel blade, place biscuits and pistachios and grind into a thin powder.
- Add butter and stir until you get a damp crumb mixture.
- Transfer the crumbs into the pan and flatten to the bottom to form a base.
- Cool for 10 minutes in the freezer.
- Bake for 10 minutes until golden. Cool at room temperature.
- White chocolate fudge cake: chop the chocolate and put in a bowl.
- Add butter and melt together in the microwave or over double-boiler until everything is melted and the mixture is smooth.
- Add salt, vanilla and sugar and mix until combined.
- Add the eggs one at a time white mixing between each addition.
- Add flour and mix only until assimilated in the mixture.
- Pour the mixture over the base layer and straighten the top.
- Bake the cake for 20-30 minutes or until set on the edges and golden, but still slightly soft in the center.
- Cool completely at room temperature and refrigerate for about an hour in the refrigerator.
- Coffee cream: in a mixer bowl, whip cream, coffee, powdered sugar and instant pudding until you get a very firm and stable cream.
- Pour the cream over the cake and straighten the top with a spatula.
- Cool the cake in the refrigerator for at least 5-6 hours.
- White chocolate and pistachio barks: dissolve the white chocolate in the microwave or over double boiler until completely melted.
- Place a baking paper on a work surface.
- Pour the melted chocolate onto the paper and flatten with a sparula about 1/2 cm thick.
- Sprinkle chopped pistachios and cool in the freezer for about an hour until the chocolate sets completely.
- Break into asymmetric pieces and place at the top of the cake freely.
- Sprinkle some crushed pistachios at the top and serve.
- Keep the white chocolate cake in a closed container for 5-6 days in the refrigerator.
- Instead of pistachios, you can use any other nut that you like in the same quantities.
- It is important to use a very cold cream.
Photo: Natalie Levin