Pistachio Cream Cake | How to Make Pistachio Cream Cake Sweet And Salty Charm

Hello. Today, I prepared a pistachio cake with a savory, sweet, salty, and salty charm-!Pistachios are my favorite nut. A lot of people seem to like the taste of pistachios than I thought, so I made a cake with plenty of pistachios. The salty-sweet taste of the ingredients is attractive, and the chewy texture of the pistachios is also very good. If you like pistachios, you must make them!

▶15cm cake*1


(Pistachio Genoise)

Egg White 90g

Brown Sugar 80g

Egg Yolk 50g

Vanilla extract 2g

Cake flour 75g

Milk 15g

Unsalted Butter 10g

Pistachio Paste 25g

(Rum Syrup)

Water 30g

Sugar 15g

Gold Rum 3g

(Pistachio Curd)

Whip Cream 45g

Milk 140g

Pistachio 40g

Egg Yolk 18g

Egg White 14g

Sugar 50g

Salt 1g

Cornstarch 8g

Unsalted Butter 8g

Vanilla extract 2g

Gold Rum 2g

(Cristalliser Pistachio)

Sugar 35g

Water 14g

Pistachio 70g

Salt 1-2g

(Pistachio Cream)

Whip Cream 300g

Mascarpone 60g

Sugar 24g

1Pinch of salt

Pistachio Paste 36g

Gold Rum 2g

* tip no.822, pipping bag


(Pistachio Genuise)

* Prepare the eggs by separating them.

* Put a bowl filled with milk, butter, and pistachio paste in warm water and boil it. (Prepare at a temperature of about 50 degrees before use)

* Prepare a No. 1 (15cm) size round pan with parchment paper or Teflon sheet.

1. Whip the whites with a hand mixer on medium speed to make a meringue.

2. If white and large bubbles form, add 1/3 of the sugar and put the meringue on high speed with a hand mixer.

3. When the meringue is more dense but flowing, add the second sugar.

4. If the meringue has become firmer, add the last remaining sugar to make a meringue with whipping marks and soft horns.

5. Add the yolk and vanilla extract and mix gently on low speed.

6. Sprinkle the sifted soft flour and mix with a spatula so that the bubbles do not disappear.

7. Make a sacrificial dough by mixing one or two spoonfuls of the dough with the milk, butter, and pistachio paste that have been boiled.

8. Pour the sacrificial dough over the main dough and mix carefully in a J shape. (You need to mix it quickly and evenly because the foam will quickly go out when oil is added.

9. After panning all the dough in the prepared pan, bang it on the floor to get rid of air bubbles.10. At the end of the panned dough, air bubbles may have been removed and there may have been stains, so gently sweep it with a spatula to clean it up.

11. Bake in an oven preheated to 165 degrees for 30-32 minutes (based on Unox, DIOS light wave oven)

12. If nothing comes out after the skewer test, take it out of the oven, drop it from a high place to drain the steam, and then remove the mold.

13. Turn it over on a cooling grid and let it cool completely.

(Rum Syrup)

1. Measure sugar and water together and heat in the microwave for 30 seconds.

2. When it is warm enough, stir the sugar to completely dissolve it.

3. Add rum and mix well to cool.

(Pistachio Curd)

* Bake the pistachios for curd and toppings in an oven at 160 degrees for 10-12 minutes to pre-treat.

1. Put fresh cream, milk, and pre-treated pistachios in a pot and grind the pistachios until they are a good size to eat.

2. Beat eggs in a concave bowl, add sugar and salt and mix well

3. Add sifted cornstarch and stir until slightly white.

4. Heat 1 until the edges are slightly boiling, add to 3 and stir.

5. Transfer back to the pot and heat over medium heat while stirring.

6. Continue to stir so that they do not become partially cooked or stick to the bottom and burn.

7. When it becomes creamy with large bubbles rising, take it off the fire.

8. Add butter, vanilla extract and rum and mix until smooth.

9. Transfer to a wide bart and cool quickly in the refrigerator while tightly wrapped.

(Crystalize Pistachio)

* Bake the pistachios for curd and toppings in an oven at 160 degrees for 10-12 minutes to pre-treat.

* When making crystallises, use a hard wooden spatula, not a rubber spatula.

1. Measure sugar and water in a pot and heat it to 115-118 degrees on medium heat.

2. Turn off the heat and add the pre-treated pistachios.

3. Stir well with a wooden spatula and coat the syrup evenly.

4. If you continue to mix, the syrup on the surface will start to harden white.

5. While hot, add salt and mix evenly.

6. Spread out on a wide tray to cool.

(Pistachio Chantilly Cream)

1. Measure all ingredients for Pistachio Chantilly Cream in one bowl.

2. Whip the ingredients at low speed to mix well without lumps.

3. When the consistency starts to get to a certain level, increase it at high speed to make a soft cream. (7-8 parts)

4. When it becomes soft, whip it half hard to use it as a sand cream. (9 parts)

5. Pour hard cream into a piping bag fitted with tip No. 822.

(Icing + decorations)

* Cut 3 sheets of 1.5cm thick when completely cooled.

* Prepare curd cooled in the refrigerator by gently loosening it with a spatula.

1. Lightly apply cream to prevent the sheet from moving, and place the cut sheet on the center of the rotating plate.

2. Apply cooled rum syrup by tapping.

3. Pipe a line of sand cream on the edge.

4. Put half of the curd in the middle and spread it flat with a spatula.

5. Put one more layer of cream on the edge, and sand the most messy cut sheet in the center.

6. Repeat the previous process to sand the icing cream and curd.

7. Put the last remaining sheet on top, and apply enough syrup to the top.

8. Stand up the spatula and clean up the protruding cream on the side.

9. Piping the remaining sand cream to the side and lightly pre-icing.

10. Put plenty of cream on the top of the cake and spread the spatula gently, moving back and forth.

11. After fixing it, rotate the rotating plate to make it flat.

12. Stand up a spatula and spread the cream on the side.

13. If there is no space, fix the spatula as it is, rotate the rotating plate to arrange the sides.

14. Lay down the spatula to arrange the cream on the bottom, then gently sweep the side up vertically to shape it.

15. Hold the spatula at an angle and sweep the cream from the top inward.

16. Put the spatula from the outside in, lightly support the bottom with the opposite hand and transfer to the serving plate.

17. Put the remaining cream in a piping bag fitted with a tip No. 822, and divide the cake into 8 equal parts and mark in advance.

18. Hold the piping bag taut and pipe it into a shell shape according to the divided pieces.

19. Decorate the bottom of the cake with a shell shape.

20. Finish off with plenty of crystallised pistachios inside the shell decoration on the top.