Pistachio cake with dulce de leche

Pistachio and Dulce de Leche Cake: An Unforgettable Delight

Are you looking for a dessert that combines sophisticated flavors and delicious textures? The pistachio and dulce de leche cake is the perfect choice! This recipe is not just a simple dessert, but a true feast for the taste buds, ideal for special occasions or simply to indulge your family and friends.

Preparation Time:
- Active time: 1 hour
- Baking time: 35-40 minutes
- Total time: 1 hour and 40 minutes
- Servings: 12

Magical Ingredients:

*For the base:*
- 3 egg whites (approx. 90 g, at room temperature)
- 160 ml milk
- 1 teaspoon vanilla extract
- 100 g finely ground pistachios
- 100 g flour
- 5 g baking powder
- 1 teaspoon matcha powder
- 100 g butter (softened)
- 140 g sugar

*For the cream:*
- 300 g condensed milk (can be store-bought or homemade)
- 300 g cream cheese
- 4 g gelatin
- 2-3 tablespoons cold water
- 250 ml heavy cream
- 1 teaspoon vanilla sugar

*For the chocolate and caramel ganache:*
- 50 g dulce de leche
- 50 g dark chocolate
- 50 ml heavy cream

Step by Step:

1. Preparing the Base:
In a large bowl, start by mixing the egg whites with 3 tablespoons of milk and the vanilla extract. Use a fork to gently beat them until frothy, but do not overbeat.

2. Mixing the Dry Ingredients:
In another bowl, combine the flour, ground pistachios, baking powder, matcha powder, and sugar. Mix on low speed for 30 seconds to ensure even distribution of ingredients.

3. Adding Butter and Milk:
Begin to alternately add the softened butter and the remaining milk. Mix on low speed for 1-2 minutes until the mixture is smooth. Then, gently fold in the beaten egg whites to maintain the airiness of the batter.

4. Baking the Base:
Preheat the oven to 180 degrees Celsius. Line a 24x24 cm baking pan with parchment paper and pour in the batter. Bake for 35-40 minutes. Check with a toothpick; if it comes out clean, the base is ready. Remove it and let it cool on a rack.

5. Preparing the Cream:
If you opted to make condensed milk at home, make sure it is ready! For the cream, choose a heat-resistant dish (preferably a glass baking dish) and pour in the condensed milk, adding half a teaspoon of salt. Cover with aluminum foil.

6. Cooking the Dulce de Leche:
Preheat the oven to 220 degrees Celsius. Place the glass dish in a larger baking tray, adding hot water to the larger tray until it reaches halfway up the glass dish. Bake for 1 hour and 15 minutes, making sure to top up with hot water if necessary. After baking, let it cool and blend until creamy.

7. Incorporating Gelatin into the Cream:
Soak the gelatin in 2-3 tablespoons of cold water for 5 minutes. Mix the cream cheese and gradually add the dulce de leche (keeping 50 g for the ganache). Heat the gelatin in the microwave for 10-15 seconds and mix it into the cream cheese.

8. Whipping the Cream:
Whip the heavy cream with a teaspoon of vanilla sugar until firm. Gently fold in the cream cheese mixture with upward motions to maintain the airiness.

9. Assembling the Dessert:
Spread 2/3 of the cream over the cooled base and refrigerate overnight. The next day, cut the cake into desired portions.

10. Preparing the Ganache:
Heat the heavy cream. When it begins to boil, add the chopped chocolate and dulce de leche. Stir until smooth. Pour the ganache over each piece of cake and garnish with the remaining cream.

Chef's Tip:
For an extra burst of flavor, add some toasted and finely chopped pistachios on top of the ganache. This will not only add a pleasing appearance but also provide a crunchy texture to your cake.

Frequently Asked Questions:

- Can I use boxed egg whites? Yes, but make sure they are of good quality and do not contain additives that could affect the texture.
- How can I make this recipe gluten-free? Substitute the flour with a gluten-free option, such as almond flour or a gluten-free flour mix.
- How long does the cake keep? It can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh.

Nutritional Values (per serving):
- Calories: Approximately 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 40 g

Pair with:
This cake pairs perfectly with a fragrant herbal tea or a strong espresso. For a true indulgence, serve it with vanilla ice cream or fresh fruits like raspberries or peaches.

I invite you to try this pistachio and dulce de leche cake recipe, a dessert that is sure to impress anyone who tastes it. Enjoy every bite and let yourself be carried away by the refined flavors it offers. Enjoy!

 Ingredients: Base3 egg whites - 90 g 160 g milk 1 teaspoon vanilla extract 100 g ground pistachios 100 g flour 5 g baking powder 1 teaspoon matcha powder 100 g butter 140 g sugar Cream 300 g condensed milk 300 g cream cheese 4 g gelatin 2-3 tablespoons cold water 250 ml whipped cream 1 teaspoon vanilla sugar Chocolate and caramel ganache 50 g dulce de leche 50 g dark chocolate 50 g whipped cream