Cake with dulce de leche cream and pistachio

Cake with Dulce de Leche Cream and Pistachio

Are you ready for an unforgettable culinary experience? I invite you to discover the recipe for this delicious cake, perfect for any special occasion. With a blend of flavors and textures, this cake with dulce de leche cream and pistachio will turn any meal into a memorable moment. Here’s how to prepare it step by step!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 80 minutes (40 minutes for each layer)
- Total time: 110 minutes (plus cooling and resting time)
- Number of servings: 12

Ingredients
For the first layer:
- 200 grams flour
- 80 grams butter 82% fat (at room temperature)
- 3 teaspoons baking powder
- 1 teaspoon Himalayan pink salt
- 180 grams white or brown sugar
- 1 packet Bourbon vanilla sugar
- 1 vanilla bean (seeds)
- 4 eggs
- 125 ml Greek yogurt 10% fat
- 2 tablespoons coconut flakes
- 3 tablespoons dried cranberries
- 1 tablespoon grated white chocolate

For the second layer:
- The same ingredients as the first, but replace:
- 30 grams almond flakes
- 30 grams ground walnuts

For the cream/glaze:
- 300 grams condensed milk
- 200 grams white chocolate
- 1 tablespoon vanilla sugar (optional)
- Remaining vanilla bean from the layer
- 300 grams cottage cheese for cheesecake
- 80 grams crushed pistachio
- 40 grams grated white chocolate

Recipe Story
The cake with dulce de leche cream and pistachio is a true gem of desserts, combining the intense sweetness of dulce de leche with the crunchy texture of pistachio. This recipe is a modern reinterpretation of traditional desserts, bringing joy and flavor to any festive moment. Pistachio, with its unique aroma, is not only a delicious ingredient but also a very versatile one, used in various dishes around the world, from fine desserts to savory preparations.

Step by Step: Preparing the Cake

1. Preparing the Layers
- Prepare the ingredients: Make sure you have all the ingredients at hand. It is essential to use quality ingredients, as each component contributes to the final taste of the cake.
- Mixing the eggs: In a large bowl, add the egg yolks, sugar, vanilla sugar, vanilla seeds, and butter. Mix these ingredients well until combined.
- Dry ingredients: In another bowl, sift the flour, baking powder, and salt. These ingredients should be well mixed before being combined with the wet ones to ensure an even texture.
- Combine: Add the dry ingredient mixture to the bowl with eggs and butter, then add the yogurt. Mix until you achieve a homogeneous composition.
- Add the aromatic components: Incorporate the coconut flakes and dried cranberries into the mixture. These will add a note of freshness and texture to the layers.
- Baking the first layer: Preheat the oven to 175 degrees Celsius. Prepare a 26 cm detachable baking pan lined with parchment paper and greased with butter. Pour in the mixture and sprinkle the grated white chocolate on top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

2. Preparing the second layer
- Use the same procedure as above, but replace the coconut flakes and cranberries with almond flakes and ground walnuts. This will provide a pleasant contrast to the first layer.
- Bake this layer using the same instructions.

3. Preparing the Cream
- Melting the chocolate: In a bain-marie, melt the white chocolate together with the condensed milk. Add the remaining vanilla bean from the layer to enrich the flavor.
- Cooling: Once the chocolate has melted, allow the mixture to cool, then refrigerate for 2-3 hours.
- Finalizing the cream: After the mixture has cooled, incorporate the vanilla sugar (if desired), cottage cheese, and mix well. This combination will create a rich and creamy filling, perfect for spreading between layers.

4. Assembling the Cake
- Cut each layer in half to obtain a total of four layers. Spread the cream between each layer, ensuring it is evenly distributed.
- Decorating: Use the remaining cream to cover the outside of the cake. Sprinkle the crushed pistachio and grated white chocolate on top for an elegant and appetizing look.

Useful Tips
- Serving: Allow the cake to rest in the refrigerator for 4-6 hours or, ideally, overnight. This allows the flavors to blend perfectly.
- Serving tricks: If you have leftover cream, feel free to serve it as a sauce alongside the cake. It is absolutely delicious!
- Variations: You can experiment with different types of nuts or add a layer of fruit jam between the layers for an extra flavor boost.

Nutritional Benefits
Pistachios are an excellent source of protein, fiber, and essential vitamins. Consuming pistachios can help maintain heart health and control weight. Additionally, cottage cheese provides a healthy intake of calcium and protein.

Frequently Asked Questions
- Why should I prepare the cake a day in advance?
Preparing the cake a day in advance allows the flavors to meld and the layers to become moister and tastier.

- What drinks pair well with this cake?
A flavored coffee, green tea, or sweet wine would perfectly complement this decadent dessert.

- Can I make the layers healthier?
You can use whole wheat flour or natural sweeteners to reduce sugar. You can also substitute some ingredients with lower-fat options.

Now that you have all the necessary information, all that’s left is to get started. This cake with dulce de leche cream and pistachio will surely be a hit at any party! Enjoy every moment and the joy of creating such a special dessert. Bon appétit!

 Ingredients: First layer: - 200 grams of flour; - 80 grams of butter (82% fat) at room temperature; - 3 teaspoons (small coffee spoons) of baking powder; - 1 teaspoon (small coffee spoon) of Himalayan pink salt; - 180 grams of white or brown sugar; - 1 packet of Bourbon vanilla sugar; - 1 vanilla bean (the seeds); - 4 eggs; - 125 ml of Greek yogurt (10% fat); - 2 tablespoons of coconut flakes; - 3 tablespoons of dried cranberries; - 1 tablespoon of grated white chocolate. Second layer: - the same ingredients as the first, except for the last three (coconut flakes, cranberries, grated white chocolate) which you will replace with: - 30 grams of almond flakes; - 30 grams of ground walnuts. Ingredients for the cream/glaze: - 300 grams of condensed milk; - 200 grams of white chocolate; - 1 tablespoon of vanilla sugar (optional); - the remaining vanilla bean from the layer, boiled in the cream; - 300 grams of cottage cheese for cheesecake; - 80 grams of crushed pistachios; - 40 grams of grated white chocolate.

 Tags:  cake with dulce de leche