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Pistachio cream cake with layers of hazelnut meringue: a luxurious, nutty delight

Pistachio cream cake with layers of hazelnut meringue: a luxurious, nutty delight

Delight in the luxurious flavors and textures of this cake with pistachio cream and walnut meringue layers. Featuring a delicate meringue made from egg whites and walnuts, topped with a rich and creamy pistachio filling, this cake is both elegant and delicious. It's perfect for special occasions or when you want to impress your guests with a sophisticated dessert.

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Why you'll love it: This cake combines the light and airy texture of hazelnut meringue with the rich and creamy pistachio filling. The nutty flavors of the meringue complement the smooth, velvety cream, creating a harmonious balance of taste and texture. The pistachio paste adds a unique and delicious flavor that sets this cake apart from traditional desserts.

Perfect occasion: Perfect for birthdays, celebrations or any special gathering, this pistachio cream cake is sure to impress. Its elegant presentation and delicious taste make it suitable for festive occasions and formal events. It's also perfect for a sophisticated afternoon tea or as a centerpiece at a dinner party.

Decorating Tips: For an elegant presentation, garnish the cake with chopped pistachios or other nuts. You can also decorate with fresh berries or edible flowers for a pop of color. Sprinkling the top with powdered sugar or a light drizzle of melted chocolate can add an extra touch of elegance.

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Ingredients:

  • For the pistachio cream:
    • 500 ml of milk
    • 60g cornstarch
    • 60g caster sugar
    • 2 large egg yolks
    • 200 g unsalted butter, softened
    • 100 g of pistachio paste
  • For the hazelnut meringue:
    • 7 large egg whites
    • 2 sachets of vanilla sugar (or 2 teaspoons of vanilla extract)
    • 120g powdered sugar
    • 30g cornstarch
    • 150g mixed nuts (such as almonds, hazelnuts and pistachios), finely ground

Instructions:

  1. Prepare the pistachio cream:
    • In a saucepan, heat the milk over medium heat until it begins to simmer.
    • In another bowl, whisk together cornstarch, granulated sugar, and egg yolks until smooth.
    • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
    • Remove from heat and let cool slightly. Stir in the pistachio paste until well combined.
    • Let the mixture cool to room temperature, then stir in the softened butter until the cream is smooth and fluffy.
    • Refrigerate the pistachio cream until ready to use.
  2. Prepare the hazelnut meringue:
    • Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
    • In a large bowl, beat the egg whites until soft peaks form. Gradually add the vanilla sugar and powdered sugar, continuing to beat until stiff peaks form.
    • Sift the cornstarch over the beaten egg whites and gently fold in. Add the finely ground walnuts and fold until just combined.
    • Spread meringue mixture evenly onto prepared baking sheets, forming two large rectangles or circles, depending on desired shape.
    • Bake in the preheated oven for about 20 to 25 minutes or until the meringue is golden and crisp.
    • Let the meringue cool completely on the baking sheets.
  3. Assemble the cake:
    • Once the meringue layers have cooled, carefully peel off the parchment paper.
    • Arrange a layer of meringue on a serving plate. Spread a generous layer of pistachio cream on top.
    • Place the second layer of meringue on top and spread more pistachio cream over the top and sides, if desired.
    • Garnish with chopped nuts, fresh berries or other decorations of your choice.

Enjoy this pistachio cream cake with layers of hazelnut meringue, a luxurious hazelnut dessert, perfect for any special occasion!

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