Let’s celebrate Christmas: recipe for sponge cake with white chocolate and pistachios

Photo: from open sources

Homemade sponge cake has a very delicate taste and light airy texture.

A sponge cake is a type of confectionery dough and a product obtained from it, which can be the basis for sponge cakes, pastries, and desserts. Pastry chef Katie Lonnie shared a recipe for delicious baked goods with white chocolate, pistachios, cranberries and coconut flakes, writes Taste.

Recipe

Ingredients:

Dough:

• 200 g butter, chopped;
• 180 g white chocolate, chopped;
• 1 cup powdered sugar;
• 3/4 cup milk;
• 1 ¾ cups flour;
• 2 eggs, lightly beaten;
• 1 teaspoon baking powder.

White Christmas truffles:

• 300 g white chocolate, chopped;
• 2 tablespoons heavy cream;
• 1/4 cup finely chopped pistachio kernels;
• 1/4 cup finely chopped dried cranberries;
• 1 cup coconut flakes;

White chocolate ganache:

• 2 180 g white chocolate bars, chopped;
• 2/3 cup heavy cream;
• 1/4 cup finely chopped pistachio kernels;
• 1/4 cup finely chopped dried cranberries.

Preparation

1. Preheat the oven to 180C/160C fan. Grease a 7cm deep, 20cm bottom round cake tin. Line the base and sides with two layers of baking paper.
2. Place the butter, chocolate, sugar and milk in a large saucepan over low heat. Stir until the chocolate has melted and the mixture is smooth. Cool for 15 minutes. Add flour and egg. Beat until smooth. Spoon mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into the center of the cake comes out clean. Leave in the mold for 15 minutes. Place on a wire rack to cool completely.
3. Make the white Christmas truffles: place 120g chocolate and cream in a microwave-safe bowl. Microwave on high for 1 minute or until smooth, stirring occasionally. Add pistachios and cranberries and stir. Refrigerate for 3 hours. Place remaining chocolate in a microwave-safe bowl and melt for 1 to 2 minutes, stirring every 30 seconds, until smooth. Cool slightly. Roll the pistachio mixture into balls. Using a fork, dip the truffles, one at a time, into the melted chocolate until coated. Place on a plate; refrigerate for 30 minutes or until firm.
4. Make the white chocolate ganache: Place the chocolate and cream in a microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring with a spoon every 30 seconds, until smooth. Transfer 1/2 cup ganache to a small bowl. Add pistachios and cranberries. Set aside for 10-15 minutes or until thickened.
5. Cut the cake in half horizontally. Place the cake base on a serving plate. Spread the pistachio ganache over the cake, leaving a 1cm margin from the edge. Place the remaining cake on top. Spread plain ganache on top and sides of cake. Arrange the truffles. Our wonderful cake is ready!

You can store the cake in an airtight container in the refrigerator for up to 1 week. Let stand at room temperature for 30 minutes before serving.