Cherry Cream Pistachio Cake

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Cherry Cream Pistachio Cake is a delicious dessert that combines the flavors of cherries, pistachios, and cream. The cake is made from layers of light and fluffy sponge cake, sandwiched with sweet cherry jam, and topped with a creamy pistachio frosting.

To make the cake, a sponge cake is prepared by beating eggs with sugar until light and fluffy. Flour, baking powder, and salt are then folded in to create a light and airy batter. The batter is then baked in the oven until golden and cooked through.

Once the sponge cake has cooled, it is sliced in half horizontally and filled with a layer of cherry jam. The layers are then stacked on top of each other and covered with a rich and creamy pistachio frosting made from butter, powdered sugar, cream cheese, and chopped pistachios.

The cake is finished off with a garnish of chopped pistachios and fresh cherries. The flavors of the cake are perfectly balanced, with the sweetness of the cherries and the creaminess of the frosting complementing the nuttiness of the pistachios. It’s a perfect dessert for special occasions or any time you want to indulge in a decadent treat.

Ingredients

11⁄2 cups cake flour85g pistachios raw unsalted @werconboerdery11⁄2 teaspoons baking powder1⁄4 teaspoon salt115g softened butter (1⁄2 cup)3⁄4 cup sugar2 large eggs (room temperature)1 teaspoon vanilla extract1⁄2 teaspoon almond extract1⁄2 cup milk (room temperature)Few drops green food colouring3⁄4 cup cherry coulis (1⁄4 cup for the whipped cream and 1⁄2 cup to use inbetween the layers)

Method

Preheat oven to 300 degrees F (150C) (lower temperature makes for a smaller hump on top of the cake).Grease, and add parchment paper to around 7 inch round baking pan, set aside.In medium bowl add the flour, ground pistachios, salt, baking powder, stir, set aside.In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.Add in the eggs 1 at a time, continue mixing.Add in the extracts, continue mixing.With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.Pour batter evenly into the prepared cake pan.Bake 25-30 minutes (rotating cake pan half way through) or until toothpick inserted comes out clean.

Cherry Cream

11⁄2 cup whipping cream1⁄4 cup Icing sugar1⁄3 cup cherry coulis

Method

Whip the cream to soft peaks. Add the Icing sugar and whip till you have stiff peaks add the cherry puree and fold gently to combine.(You may add the cherry puree with the Icing sugar as well but if you’re not using the right whipping cream you might have trouble getting stiff peaks).

To Assemble

Cool cakes completely and slice in to half.Place a piece of the cut cake on a cake board. Add some cherry whipped cream. Smooth it out using an off set spatula. Drizzle some cherry coulis over the cream. (Don’t add too much or else your cake might collapse.)Add the 2nd piece of cake and top with cream and cherry puree repeat layers till you have a full cake stacked. Do a light crumb coat. Chill for 1 hour. Then add a final layer of whipped cream and decorate as desired. Using the cherry coulis whipped cream fresh cherries and chopped pistachios.