Todays Kitchen: Pistachio Cake with White Chocolate #tiktokfood #Recipe #food #cake #pistachio #chocolate #baking #fy #fyp CAKE BATTER ▫️4 medium eggs ▫️160 gr white caster sugar ▫️16 gr vanilla sugar (2 sachets) ▫️120 gr pistachios (unsalted) ▫️100 ml sunflower oil ▫️60 gr unsalted butter ▫️160 gr Greek yogurt ▫️150 gr all-purpose flour ▫️45 gr cornstarch ▫️16 gr baking powder (1 sachet) WHITE CHOCOLATE GANACHE ▫️200 ml heavy cream ▫️300 gr white chocolate GARNISH ▫️20 gr pistachio paste ▫️pistachios (chopped) ▫️freeze-dried raspberries Instructions Melt the butter over low heat in a saucepan and let it cool. Finely grind the pistachios in a food processor. Break the eggs into a bowl. Add the caster sugar and vanilla sugar, and beat the mixture until light and fluffy. Then add the ground pistachios, sunflower oil, melted butter, and Greek yogurt. Mix everything into a smooth batter. Sift the flour, cornstarch, and baking powder over the mixture. Gently fold it in without stirring. Pour the batter into a greased baking pan lined with parchment paper. Place the cake in a preheated oven at 175°C (350°F) and bake for 20-25 minutes. Check regularly, as baking time may vary by oven. Let the cake cool completely. Heat the cream (200 ml) just below boiling point. Add the white chocolate (300 g) and let it sit for 1 minute. Stir well until smooth and allow the ganache to cool. Pour the ganache evenly over the cooled cake. Add small dots of pistachio paste on the ganache and create a decorative pattern by dragging a toothpick through the dots. Let the topping set. Cut the cake into beautiful pieces and garnish with chopped pistachios, fresh raspberries, chocolate, and freeze-dried raspberries. Tips: * Don't grind the pistachios too finely, or they will turn into pistachio paste. Aim for a fine, slightly gritty texture for added structure in the cake. * Whisk the eggs and sugar long enough for the mixture to become truly fluffy, which will result in a lighter cake. A mixer works well here. * Sift the flour, cornstarch, and baking powder to prevent lumps. Gently fold to avoid deflating the batter. Overmixing can make the cake dense. * Check the cake after 20 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. Baking times may vary by oven. * Add fresh raspberries and chopped pistachios just before serving to keep the garnish fresh and crunchy. * Replace vanilla sugar with vanilla extract for a richer flavor. * You can substitute white caster sugar with granulated sugar, but note that the texture may be slightly firmer. Adjust sugar to taste. 60 minutes 18 servings Baking pan: 38x26 cm - @kookmutsjes