Hello everyone! Easter is almost here, so my husband and I thought it was the perfect excuse to prepare a delicious dessert, so we decided to prepare a pistachio cake since we are both pistachio lovers and the truth is that we had not tried to make one before and I tell you that it was so tasty that I could not help but share the recipe with you that is also easy and simple, I hope you like it.
Preparación // Preparation
Para empezar, en un taza vamos a poner 320 gramos de harina de trigo, 80 gramos de azúcar glass, 2 yemas de huevo, 40 gramos de crema agria y 160 gramos de mantequilla blanda. Luego vamos a amasar hasta tener una masa compacta, nosotros empezamos con los ganchos de la batidora pero la verdad es que se nos hizo más fácil con la mano y continuamos así.
To start, in a bowl we are going to put 320 grams of wheat flour, 80 grams of powdered sugar, 2 egg yolks, 40 grams of sour cream and 160 grams of soft butter. Then we are going to knead until we have a compact dough, we started with the hooks of the mixer but the truth is that we found it easier with the hand and we continue like this.
Una vez tengamos la masa compacta, vamos a envolverla en papel plástico y llevamos a la nevera por una hora, pasada la hora la sacamos y vamos a estirar con la ayuda de un rodillo y un poco de harina sobre la mesa. Luego esa masa la vamos a poner sobre nuestro molde cuadrado (cortando los bordes), al molde anteriormente le pusimos papel de horno abajo, con el sobrante de la masa vamos a hacer los bordes de nuestra tarta más altos y también le insertamos un tenedor a la tarta para que no se formen bultos. Luego llevamos al horno (que anteriormente precalentamos a 200 grados) por 25 minutos y pasados los 25 minutos, sacamos la tarta del horno.
Once we have the dough compact, we are going to wrap it in plastic wrap and take it to the refrigerator for an hour, after the hour we take it out and we are going to stretch it with the help of a rolling pin and a little flour on the table. Then we are going to put that dough on our square mold (cutting the edges), previously we put baking paper under the mold, with the excess of the dough we are going to make the edges of our cake higher and we also insert a fork into the cake so that no lumps are formed. Then we take it to the oven (which we previously preheated to 200 degrees) for 25 minutes and after 25 minutes, we take the cake out of the oven.
Ahora vamos a preparar el relleno de la tarta y para esto vamos a poner en una olla 120 ml de crema batida y la calentamos, luego le apagamos y vamos a agregar 120 gramos de chocolate blanco y revolvemos hasta que el chocolate se derrita por completo. Seguidamente agregamos 200 gramos de crema de pistacho y volvemos a revolver hasta que se integren bien todos los ingredientes. Dejamos enfriar.
Now we are going to prepare the filling of the cake and for this we are going to put 120 ml of whipped cream in a pot and heat it, then we turn it off and we are going to add 120 grams of white chocolate and stir until the chocolate is completely melted. Then add 200 grams of pistachio cream and stir again until all the ingredients are well integrated. Let it cool.
Una vez se haya enfriado la tarta y la crema que preparamos, vamos a agregar toda la crema sobre la tarta y llevamos a la nevera por una hora. Pasada la hora esta deliciosa tarta esta lista para comer, disfrutar y compartir. Sin duda es realmente deliciosa y crocante, así que si aman el pistacho se las recomiendo porque estoy segura que les va a encantar.
Once the cake and the cream we prepared have cooled, we will add all the cream on top of the cake and put it in the refrigerator for one hour. After one hour, this delicious cake is ready to eat, enjoy and share. Without a doubt it is really delicious and crunchy, so if you love pistachio I recommend it because I am sure you will love it.
Imagen de portada hecha por mí en Canva // Cover image made by me in Canva
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