Pistachio – Nut – Chocolate Cake

Ingredients for 1 servings:

• 400 g flour
• 2 tsp baking powder
• 410 g sugar
• 9 eggs
• 1 pinch of salt
• 225 g butter
• 75 g jam (blackberry jam)
• 245 g cornstarch
• 100 g dark milk chocolate
• 100 g chocolate, white
• 750 ml milk
• 500 g cream
• 200 g hazelnuts, ground
• 100 g pistachios, chopped
• 50 g almonds, chopped
• 3 sheets of gelatin
• 50 g cane sugar (raw cane sugar)
• 10 g cinnamon
• 5 pinch(s) vanilla or vanilla sugar

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Sheet cake with pistachio nut cream and chocolate base

The instructions here are for a baking tray with a baking frame. If preparing as a round cake, use approximately 2/3 of the quantities. For a large baking tray, increase the quantities by 10-20%. First, make the pudding for the buttercream. To do this, mix 4 tablespoons of milk with 45g cornstarch, 40g sugar, and a good pinch of vanilla. Meanwhile, bring the remaining milk to a boil. Stir in the mixture and cook for 1 minute, stirring constantly. Set the pudding aside to cool, while the butter comes to room temperature. Preheat the oven to 175°C. For the bottom layer, mix 200g flour, 1/2 teaspoon baking powder, a pinch of salt, vanilla (or vanilla sugar), and 100g sugar. Add 1 egg and 100g softened butter (if necessary, place in the microwave for 30 seconds at 400 watts). Knead by hand or with a dough hook until you have a smooth dough. Roll out on a baking sheet (using a baking frame if necessary) and bake for about 15 minutes. For the white sponge base, melt the white chocolate over a double boiler. Meanwhile, beat 4 egg whites until very stiff. In another bowl, beat 4 egg yolks with the water until frothy. Add 125g sugar and a pinch of vanilla to the egg yolks and beat on high for at least 2 minutes until the mixture is creamy and noticeably more voluminous. Pour the beaten egg whites onto the egg yolks. Mix 100g flour, 100g cornstarch and a pinch of baking powder and sift over the mixture. Carefully fold everything in by hand until 2/3 combined. Then add the melted chocolate and fold in completely. Immediately spread the batter onto a baking sheet lined with baking paper and bake for about 20-30 minutes. Then turn out the batter, immediately remove the baking paper and let cool. For the dark pastry, proceed in the same way, but use dark milk chocolate (cocoa content approx. 35-45%). For the cream, whip the cream until stiff and mix with the nuts, pistachios, almonds, and 20g of sugar. Soften the gelatine according to the package instructions, warm it, and mix it with a few spoonfuls of the mixture, then add it to the mixture. Stir 125g of butter, a spoonful at a time, into the cooled pudding. Once the layers have cooled, layer the cake: First, the shortcrust pastry layer, then spread the jam on top. Place the dark layer on top and spread with the buttercream. Then place the light layer on top and spread with the nut-pistachio cream. Just before serving, mix the raw cane sugar with the cinnamon and sprinkle the cake with it.