Pistachio Delight Tea Cake
Recipe created by Chef Praveen Balakrishnan
A rich and premium addition to your collection on signature recipes!
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Egg free tea time vanilla premix | 500 g |
| Water | 225 g |
| Oil | 60 g |
| Blended pista | 100 g |
Pista Center Filling:
| White chocolate | 150 g |
| Fresh cream | 150 g |
| Chopped Pista | 80 g |
Pista Coating:
| White chocolate | 100 g |
| Oil | 20 g |
| Drops of green colour |
Preparation
- In a mixing bowl add premix, water, and oil. Using a flat blade, mix at Speed 1 for 1 min. Don’t forget to scrape the sides when done.
- Mix again at Speed 2 for another 4 mins before adding the blended pista and then mixing it in by hand.
- Bake at 170° for 35 minutes
Pista Center Filling:
- Add the chopped pista into the cream and in a mixer.
- Pour the mixture into a pan and heat it.
- Remove from the heat just before it comes to a boil and then add it to the chocolate. Mix well until it emulsifies.
Presentation:
- Once the cake cools down, make a long hole in the centre and to fill in the yummy pista filling.
- Melt the white chocolate, add some oil and green food colouring, and coat the cake with the mixture for the finishing touches!
