Pistachio and white chocolate make for a wonderful combination, so when I found these pistachio white chocolate Easter eggs it sparked an idea: this cake. Tasty pistachio sponge cake and white chocolate mousse, covered in some chopped pistachios and Easter eggs.
Pistachio Easter Cake
Prep Time:
30 minutes
Cook Time:
4 hours 30 minutes
Additional Time:
4 hours
Total Time:
9 hours
Pistachio sponge cake covered in white chocolate ganache and topped with pistachios and Easter eggs.
Ingredients
- 2 Batches of Pistachio Sponge Cake*
- 1 Batch of White Chocolate Mousse
- 1½ Batch of White Chocolate Mousse coloured Green
- About 90 grams of Pistachios
- 4 Pistachio Easter Eggs
Instructions
- Cut 4 circles (⌀14 cm) out of the Pistachio Sponge Cake.
- Place cake ring (⌀14 cm) onto cake board, wrap the bottom with plastic wrap and secure in place with string.
- Line with acetate.
- Place one cake layer in the cake ring.
- Place one third of the white chocolate mouse on top and spread evenly.
- Add another layer of cake.
- Repeat previous two steps, ending with the fourth cake layer.
- Refrigerate for 4 hours, until set.
- Remove cake ring and place cake onto bigger cake board.
- Place cake ring (⌀16 cm) around the cake, wrap the bottom with plastic wrap and secure in place with string.
- Line with acetate.
- Pour over green white chocolate mousse.
- Refrigerate for 4 hours, until set.
- Cut Easter Eggs in half.
- Chop up pistachios.
- Place Easter Eggs on top of the cake and add chopped pistachios.
- Remove the cake ring and remove the acetate.
Notes
*Replace all of the flour with pistachio meal/flour.