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Zucchini Cake with Pistachio Mousse and White Chocolate Ganache

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Zucchini Cake with Pistachio Mousse and White Chocolate Ganache

The perfect zucchini cake with pistachio mousse and white chocolate ganache recipe with a picture and simple step-by-step instructions.

For the cake:

  • 300 g Zucchini
  • 100 g White sugar
  • 100 g Brown sugar
  • 100 g Soft butter
  • 130 g Ground hazelnuts
  • 220 g Flour
  • 3 Pc. Eggs
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 1 tsp Cinnamon
  • 1 shot Milk

For the pistachio mousse:

  • 4 Pc. Eggs
  • 250 g Cream
  • 2 tbsp Pistachio cream sweet
  • 2 tbsp Pistachio cream salty
  • 1 kl. Cup Espresso
  • 20 g Sugar
  • 1 packet Vegan gelatine powder (cold soluble)
  • 1 packet Cream stiffener

For the ganache:

  • 200 g White couverture
  • 200 g Cream
  • 1 Pc. Mango
  • 1 packet Vegan gelatine powder (cold soluble)

Miscellaneous:

  • Powdered sugar
  • Pistachio cream sweet

Zucchini-cake:

  1. For the cake, first grease the cake tin and preheat the oven to 180 degrees fan-assisted air.
  2. Grate the zucchini in the cake pan.
  3. Put all other ingredients for the cake in a mixing bowl and mix well until a batter is formed. Then put this in the mold and mix with the zucchini.
  4. Leave the cake in the oven for about 50 minutes.

Pistachio Mousse:

  1. For the pistachio mousse, separate the eggs first. First, whip the egg yolks with an espresso and the sugar in the mixing bowl vigorously and then set aside.
  2. Then wash and dry the bowl, also whip the egg whites and set aside.
  3. Rinse and dry the bowl again and then whip the cream with the cream stabilizer and gelatine until it is firm.
  4. Then gently fold in the egg yolk, egg white, cream and the sweet and salty pistachio cream.
  5. Cover the finished mousse and place it in the refrigerator for several hours.

Ganache:

  1. For the ganache, mix the cream and chocolate while stirring in a non-stick pan over medium heat.
  2. Let the finished mixture cool in the refrigerator.
  3. Approx. Put it out 30 minutes before serving and let it come to room temperature. Stir again briefly just before serving.
  4. Peel and puree the mango. Then sieve and mix the liquid with a little gelatine and chill. Then cut the hardened, cold mass into small cubes.
  5. To serve, first put the mousse on the plate, place the cake on top and decorate with powdered sugar and sweet pistachio cream. Pour the chocolate ganache and mango on top or aside.
Dinner
European
zucchini cake with pistachio mousse and white chocolate ganache

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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