Eggless Pistachio Raspberry Cake
When favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, petite cakes and chocolate all meet in this little dessert cake, each spoon bursting with flavour and texture!Serves 2-4
Ingredients
Eggless chocolate sponges (makes four 4" cakes, recipe can be halved)
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 10 g cocoa powder
- 75 g all purpose flour/maida
125g fresh raspberries {for 1 cake}
Pistachio cream filling {for 1 cake}
- 150 g cream / 25% fat
- 1.5 tsp agar agar powder
- 20 g sugar (to taste}
- 75 g white chocolate room temperature, chopped
- 150 g cream cheese room temperature, whisked smooth
- 60 g pistachio butter
To top
- Chocolate ganache, fresh raspberries, fresh mint leaves, edible flowers
Instructions
Eggless chocolate sponge
- Preheat the oven to 180C. Line the base of four 4" pastry rings/tins with foil and the sides with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the rings/tins.
- Bake for 12-15 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Pistachio cream filling for 1 serving
- Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
- Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the cream just before you need to do the filling.
- To 190g of the filling, whisk in 60g pistachio butter.
Assemble
- Secure an acetate sheet snugly around a 4" eggless chocolate sponge.
- Pipe or spoon over the pistachio filling up to just below the halfway mark. Place it in the freezer for about 30 minutes until firm.
- Scatter over a layer of fresh raspberries, about 15-16 per cake.
- Top the berries with the remaining white cream filling gently. Make sure the filling isn't too loose/flowy or it will cover the raspberries completely. You need a thickish, batter like flowing consistency.
- Place the cake in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
- Top with a spoon of melted chocolate ganache if desired. Garnish with fresh berries.