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Der saftige Pistazienkuchen als Basis für den großartigen Pistazienkuchen mit Dubai Schokoladen-Crunch

Soft pistachio cake with a crispy Dubai chocolate crunch

Der trendige Leckerbissen
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 1 hour
Course Kuchen
Servings 12 Portionen

Equipment

  • 1 Küchenwaage
  • 1 Handrührgerät
  • 2 Rührschüsseln
  • 1 evtl. Mixer für die Pistazien,
  • 1 Kastenform & Backpapier
  • 1 Auskühlgitter,
  • 1 Pfanne
  • 1 Pfannenwender
  • 1 Streichmesser
  • 1 Schmelzschale und Kochtopf
  • 1 Teelöffel

Ingredients
  

Sponge dough

  • 4 Stk. Eier
  • 200 g weiche Butter
  • 180 g Zucker
  • 120 g gemahlene Pistazien
  • 120 g gemahlene Mandeln
  • 150 g Mehl
  • 2 TL Backpulver
  • 1 Prise 1 pinch of salt
  • 80 g Griechischer Joghurt (alternativ: Naturjoghurt)
  • optional: green food coloring (I recommend the droplet system from Goodbake*, you can use it to mix any colors you like! We've been using it for years.)

Topping

  • 10 g Butter
  • 50 g Pistaziencreme
  • 50-75 g Kadayif (Teigfäden), ich habe frische Teigfäden in unserem internationalen Supermarkt gekauft, du bekommst aber auch bereits geröstete Teigfäden (siehe für beide Produkte den Link).
  • 100 g Dark chocolate
  • 20 g gehakte Pistazien

Instructions
 

Pistazienkuchen

  • Preheat the oven to 160°C top/bottom heat.
  • Line the loaf tin with baking paper so that you can then easily lift the pistachio cake out of the tin.
  • Mix soft butter and sugar together until creamy for at least 3 minutes.
  • Add each egg one at a time and stir until the sugar is completely dissolved.
  • Mix the flour, pistachios, almonds, baking powder and salt well in a second bowl.
  • Now quickly stir the dry ingredients into the dough.
  • Finally add the Greek yogurt and the dough for the pistachio cake is ready.
  • Optional: If the green color of the pistachios isn't enough for your cake, you can add a little food coloring. A drop of the green food coloring from Goodbake* should be sufficient. My minis and I left the cake natural.
  • Now the dough is put into the loaf pan and baked in the oven for 50-60 minutes until it is cooked through. Please use the chopstick test to see whether the pistachio cake is baked through. (In this blog post you will find baking tips and explanations about baking and its terms.)
  • When the cake is baked, allow it to cool in the tin for 10 minutes. It is then lifted out of the mold onto the cooling rack, where it is allowed to cool completely.

Topping

  • While the pistachio cake is cooling, we fry the dough strands in the pan until brown and golden. To do this, we heat the pan, add the butter and toast the dough strands (Kadayif), turning them constantly.
  • Once the pistachio cake has cooled, we decorate it with our Dubai chocolate topping. To do this, we spread the surface of the cake with 1 teaspoon of the pistachio cream.
  • Mix the toasted dough strands with the remaining pistachio cream and spread the Dubai chocolate crunch on the pistachio cake.
  • The dark chocolate is then melted in a water bed and generously distributed over the Dubai chocolate crunch with a teaspoon.
  • Finally, chopped pistachios are sprinkled over the Dubai chocolate crunch. Once the chocolate has dried, the moist cake is ready to eat!

Notes

Viele bunte Kuchenideen für das Backen mit Kindern findest du auf www.backenmitminis.de
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Keyword Dubai Schokolade, Nusskuchen, Rührkuchen, Schokolade