The Lindt cake with pistachio is a delicious variant of the Lindt cake, a delightful chocolate-rich dessert made with a soft base baked in a clever mold and filled with a chocolate ganache.
THE PISTACHIO VERSION, UNTIL TODAY, HAS NEVER EXISTED ONLINE, I thought of creating it by perfectly balancing white chocolate and pistachio paste to get a soft cake enriched by a light syrup and a pistachio cream that is delicious but not cloying.
The preparation is simple and quick, but the namelaka, unlike the ganache, needs a long rest to stabilize, so it should be prepared a day ahead; it will only take you 1 hour to create the bases and assemble everything, and after a night’s rest, the cake will be ready for tasting.
Could I have used a pistachio ganache instead of the namelaka? Yes, it could have been done, but it would have been very sweet due to the sugars present in the white chocolate which contains about 56 g per bar, which is why I opted for a more delicate and melt-in-the-mouth cream.
The Lindt cake with pistachio can also be used as a base, to make it more beautiful and fresh I decorated it with some raspberries but you can cover it entirely with red fruits or add a layer of raspberry jam before pouring the cream, it will be special.
Try also the other pistachio recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 50 Minutes
- Portions: 10 People
- Cooking methods: Microwave, Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 238.21 (Kcal)
- Carbohydrates 23.83 (g) of which sugars 15.52 (g)
- Proteins 4.78 (g)
- Fat 14.41 (g) of which saturated 2.20 (g)of which unsaturated 3.81 (g)
- Fibers 1.47 (g)
- Sodium 19.33 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For making my desserts, I use pistachio products that were sent to me as a #gift from Sciara Pistachio.
- 1 1/4 cups all-purpose flour
- 2/3 cup pistachio flour
- 1/2 cup sugar
- 2 eggs (medium)
- 1/3 cup plain yogurt
- 1/4 cup peanut oil
- 1 1/4 oz pistachio paste (100%)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3 3/4 oz white chocolate
- 2 oz pistachio paste (100%)
- 1/4 cup milk
- 1 tsp glucose syrup
- 1/2 tsp gelatin
- 2/3 cup heavy cream
- 3 1/2 oz water
- 1/4 cup sugar
- orange zest (cut into small strips, only the zest half an orange)
- 4 drops almond extract
- 10 raspberries
- 1 tbsp pistachio granules
Tools
- 1 Bowl
- 1 Whisk
- 1 Clever mold 11 inches in diameter
- 1 Small saucepan
- 1 Peeler
- 1 Scale
- 1 Cutting board
- 1 Beaker
- 1 Immersion blender
- 2 Small bowls
Procedure
In a bowl, mix the eggs with sugar, add the yogurt, pistachio paste, oil, and vanilla, mixing the ingredients well.
Sift the flour with the baking powder, add the pistachio flour and mix.
Pour the dry ingredients into the bowl with the liquids, incorporating everything well with a whisk; you should get a smooth and homogeneous mixture.
Pour the mixture into the greased and floured clever mold, distribute it well with the back of a spoon.
Bake the cake in a preheated static oven at 350°F for 20 minutes, placing it in the lower part of the oven. Always perform the toothpick test to verify the cooking.
The soft pistachio tart is ready, let it cool completely and place it on a nice plate.
In a saucepan, combine water, almond flavoring, the zest of half an orange cut into thin strips, and sugar, bring to a boil, then turn off.
Let the syrup cool completely before using it.When it is cold, soak the cake well in the central part.
Finely chop the white chocolate and place it in the beaker, add the pistachio paste.
Cut the gelatin sheet into small pieces, put them in a small bowl, and add 10 g of cold water, let it rest for 8/10 minutes.
In another small bowl, pour the milk, add the glucose syrup, and heat it in the microwave for 40/50 seconds; it should be hot but not boiling.
Insert the hydrated and squeezed gelatin into the beaker over the chocolate; pour in the hot milk and let it rest for 30 seconds. Blend the mixture with the immersion blender until you get a smooth cream.
Add the cold cream, mix the mixture again.
The pistachio namelaka is ready.
Pour the pistachio namelaka into the cavity of the soft tart, it should reach the edge.
Place it in the fridge without covering it, this way you will get a perfect surface.
Let it rest for 12 hours, decorate it with some raspberries and granules.
The LINDT CAKE WITH PISTACHIO is ready to be served.
This version does not exist online, it is a recipe created entirely by me.
Tips
Storage
The Lindt cake with pistachio can be stored in the refrigerator for 4/5 days.
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