Eggless White Chocolate Pistachio Cream Cake

 Ingredients:

For the Cake:

1 ½ cups all-purpose flour (maida)

¾ cup powdered sugar

½ cup unsalted butter, softened

¾ cup full-fat milk (or any plant-based milk)

1 tsp vanilla extract

1 tsp baking powder

¼ tsp baking soda

A pinch of salt

100g white chocolate (chopped)

For the Pistachio Cream:

1 cup heavy cream (chilled)

½ cup pistachios (shelled and unsalted)

2 tbsp powdered sugar (optional, adjust to taste)

1 tbsp white chocolate (melted)

For Garnish:

Crushed pistachios

White chocolate shavings

Instructions:

For the Cake:

Preheat the oven to 180°C (350°F). Grease and line a 6-inch round cake tin with parchment paper.

In a heatproof bowl, melt the white chocolate using a double boiler method or microwave in short bursts. Set it aside to cool slightly.

 

In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

 

In a separate large mixing bowl, cream the softened butter and powdered sugar using an electric mixer or whisk until light and fluffy.

Add the melted white chocolate and vanilla extract to the butter-sugar mixture. Mix well. Then, gradually add milk, mixing until smooth.

 

Slowly add the sifted dry ingredients to the wet ingredients, mixing gently until just combined (do not overmix).

 

Pour the batter into the prepared cake tin and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

For the Pistachio Cream:

Grind the pistachios into a fine paste using a food processor or mortar and pestle. You can add a little milk to help with blending.

In a chilled mixing bowl, whip the heavy cream until it forms soft peaks.

Gently fold the pistachio paste and melted white chocolate into the whipped cream. Add powdered sugar if needed to sweeten. Mix until smooth.

Assembling the Cake:

Once the cake has completely cooled, slice it into two or three even layers, depending on your preference.

Spread a layer of pistachio cream between the cake layers, and then cover the entire cake with the remaining pistachio cream.

Garnish the top with crushed pistachios and white chocolate shavings.

Refrigerate the cake for at least 2 hours before serving, to allow the flavors to meld and the cream to set.

Tips:

Use high-quality white chocolate for the best flavor and smooth texture.

If using plant-based milk, choose one with a neutral flavor (like almond or oat milk).

 Make sure to use unsalted pistachios to control the sweetness and flavor.

Enjoy your indulgent and creamy Egg-less White Chocolate Pistachio Cream Cake!

 

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