Luscious Pistachio Eggless Cream Cake is not just a dessert; it’s a celebration in every bite! This cake is moist, rich, and packed with the delightful flavor of pistachios. If you’re looking for a treat that everyone will love and is perfect for any occasion, this cake is your answer. Plus, it’s eggless, making it a great choice for those who don’t eat eggs. Trust me, once you try this, it will be a family favorite!
How to Make Luscious Pistachio Eggless Cream Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (at room temperature)
- 3/4 cup sugar
- 1/2 cup yogurt (or curd)
- 1/2 cup milk
- Green Colour (optional)
- 1 tsp vanilla extract
- 1/2 cup finely chopped pistachios
- 2 tbsp cornflour
- 1 cup whipping cream (cold)
- 1/4 cup powdered sugar
- 1/4 cup pistachio paste
- 1 tsp vanilla extract (for filling)
- 1/4 cup finely chopped pistachios (for folding in)
- Whole pistachios (for garnishing)
- Edible flowers (optional)
- Sliced strawberries or other berries (optional)
Directions:
- Preheat your oven to 350°F (180°C) and grease and line an 8-inch round cake pan.
- In a bowl, sift together the flour, baking powder, baking soda, and cornflour. Set aside.
- In another large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the yogurt and mix well. Gradually fold in the flour mixture and alternate with milk to form a smooth batter.
- Stir in the vanilla extract and chopped pistachios.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing it into two equal layers.
- In a chilled bowl, whisk the whipping cream and powdered sugar until soft peaks form.
- Gently fold in the pistachio paste and vanilla extract.
- Add the chopped pistachios and fold in carefully. Set aside.
- Place one layer of the cake on a serving plate and spread a generous amount of the pistachio cream filling.
- Place the second layer of the cake on top and frost the top and sides of the cake with the remaining cream.
- Garnish with whole pistachios, edible flowers, and berries for a pop of color.
- Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the cream to set.
How to Serve Luscious Pistachio Eggless Cream Cake
Serve this cake chilled for the best flavor and texture. It’s great for birthdays, holidays, or just a sweet treat at home. A nice cup of tea or coffee pairs wonderfully with this cake!
How to Store Luscious Pistachio Eggless Cream Cake
Keep any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 3-4 days. If you want to enjoy it later, you can freeze the cake for up to a month. Just make sure it’s well-wrapped.
Tips to Make Luscious Pistachio Eggless Cream Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t rush the cooling process; it helps in layering the cake without crumbling.
- You can adjust the sweetness by adding more or less sugar in the cream filling.
Variation
You can try different nuts in this cake, such as almonds or walnuts, if pistachios aren’t your favorite. Adding a hint of cardamom can also give it a nice twist!
FAQs
Q: Can I use dairy-free yogurt?
A: Yes! You can use any plant-based yogurt as a substitute for dairy yogurt.
Q: What if I don’t have pistachio paste?
A: You can grind shelled pistachios with a little milk until smooth to make your own pistachio paste.
Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean, which indicates that the cake is fully baked.
Luscious Pistachio Eggless Cream Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1/2 cup yogurt or curd
- 1/2 cup milk
- Green Colour optional
- 1 tsp vanilla extract
- 1/2 cup finely chopped pistachios
- 2 tbsp cornflour
- 1 cup whipping cream cold
- 1/4 cup powdered sugar
- 1/4 cup pistachio paste
- 1 tsp vanilla extract for filling
- 1/4 cup finely chopped pistachios for folding in
- Whole pistachios for garnishing
- Edible flowers optional
- Sliced strawberries or other berries optional
Instructions
- Preheat your oven to 350°F (180°C) and grease and line an 8-inch round cake pan.
- In a bowl, sift together the flour, baking powder, baking soda, and cornflour. Set aside.
- In another large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the yogurt and mix well. Gradually fold in the flour mixture and alternate with milk to form a smooth batter.
- Stir in the vanilla extract and chopped pistachios.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing it into two equal layers.
- In a chilled bowl, whisk the whipping cream and powdered sugar until soft peaks form.
- Gently fold in the pistachio paste and vanilla extract.
- Add the chopped pistachios and fold in carefully. Set aside.
- Place one layer of the cake on a serving plate and spread a generous amount of the pistachio cream filling.
- Place the second layer of the cake on top and frost the top and sides of the cake with the remaining cream.
- Garnish with whole pistachios, edible flowers, and berries for a pop of color.
- Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the cream to set.
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