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Luscious Pistachio Eggless Cream Cake

Luscious Pistachio Eggless Cream Cakis 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!
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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.