Three layers of white chocolate and pistachio sponges, with white chocolate buttercream, and even more pistachio!
- 400 g unsalted butter
- 400 g caster sugar
- 7 large eggs
- 400 g self raising flour
- 150 ml whole milk
- 150 g pistachios roughly chopped
- 150 g white chocolate chunks/chips
- 250 g white chocolate
- 250 g unsalted butter
- 350 g icing sugar sifted
- 1 tsp vanilla extract
- 50 g pistachios roughly chopped
- Preheat your oven to 180C/160C Fan/350F, and line and grease 3 8″/20cm cake tins
Cream the unsalted butter and caster sugar together with an electric mixer until light and fluffy
- Mix in the eggs one at a time (if it starts to curdle then add a spoonful of the flour and it’ll bring it back)
- Once all the eggs are incorporated into the cake batter, add the self raising flour and whole milk to the mix and then whisk again for 1 minute on a medium speed – it’ll make the mix light and fluffy
- Fold in the chopped pistachios and white chocolate with a spatula and split amongst the tins
- Bake in the oven for 30-35 minutes or until a skewer comes out clean
- Leave to cool in the tin for 5 minutes and then cool on a wire rack until cooled completely
- Melt the white chocolate in a bowl over a pan of simmer water
- Set aside to cool whilst you do the rest
- Mix the unsalted butter, icing sugar and vanilla in an electric mixer until light and fluffy like a normal buttercream
- Gradually mix in the melted white chocolate and continue to mix for about 5 minutes until its creamy and delicious
- Spread the icing between the layers and then pipe your buttercream using a 2D Closed
- Star Piping Tip on the top
- Sprinkle the pistachios on top
- You can easily take a third of the recipe away if you wanted to do only two layers, or make two thicker layers with all of this recipe – it will just take longer in the oven.
- You don’t have to use the pistachios and chocolate chunks in the sponges, just use the rest of the recipe as normal, it might just take a tiny bit less time in the oven!
- This cake will last for 3-4 days and will stay just as delicious throughout!
Source: Jane’s Patisserie
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