Chocolate vanilla slices with pistachios, variation with white chocolate rolls as decoration

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 40
  • 300 g + 4 tablespoons whipped cream
  • 4 TSP + 75 g sugar
  • 100 g Dark chocolate
  • 3 Eggs (size M)
  • 25 g Pistachio kernels
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Cocoa powder
  • 1/2 package Pudding powder "Vanilla Flavor"
  • 5 TABLESPOONS + 220 ml milk
  • 1 leaf Gelatine
  • 75 g Dark chocolate coating
  • 50 g firm nut-nougat mass
  • 100 g white couverture
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp extra strong aluminium foil

Directions

  1. 1

    Boil 300 g cream with 1 teaspoon sugar in a pot. Finely chop the chocolate, pour the cream over it and mix until smooth. Cover the surface with foil, let it cool down for about 1 hour. Then put in a cool place for about 2 hours.

  2. 2

    Separate eggs. Coarsely chop the pistachios, set aside 1 tablespoon. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, finally add 75 g sugar. Whisk the egg yolks, fold in 2 portions. Sift the cocoa in 2 portions over the egg yolks and fold in the pistachios.

  3. 3

    Line a baking tray (32 x 40 cm) halfway with baking paper. Fold a rail out of aluminium foil and push it slightly under the baking paper and fold it upwards as a border. Spread the sponge cake on the baking parchment evenly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, remove from oven, let cool on a cake rack for approx. 10 minutes

  4. 4

    Sprinkle the sponge cake with 1 teaspoon sugar, remove from the baking tray, pull down. Turn the sponge onto a piece of baking paper (approx. 20 x 32 cm), remove the baking paper from the sponge. Place the sponge on a cutting board or cake plate. Stir pudding powder, 2 tsp. sugar and 3 tbsp. milk until smooth. Bring 220 ml milk to the boil. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Remove from the stove

  5. 5

    Spread the pudding evenly on the sponge cake, cover with foil, and chill for about 1 hour. Soak gelatine in cold water. Whip the chocolate cream with the whisk of the hand mixer until semi-stiff. Squeeze the gelatine, dissolve, mix with 2-3 tbsp. chocolate cream, stir into the remaining cream

  6. 6

    Place the sponge cake in a cake frame, spread the chocolate cream on top and refrigerate for about 2 hours. Finely chop the dark chocolate coating. Bring 2 tbsp. milk and 4 tbsp. cream to the boil in a saucepan. Pour 2 tablespoons of the cream milk over the chocolate coating and stir until smooth. Alternately stir in the remaining milk and the nougat

  7. 7

    Loosen the cake frame, spread a thin layer of icing on the cake, chill for another 30 minutes. Coarsely chop the white couverture, melt over a warm water bath, let it cool down for about 10 minutes

  8. 8

    Spread the couverture thinly on the back of a baking tray, place in a cool place for about 15 minutes until the couverture is just firm. Use a metal spatula to peel off the rolls, place in a cool place. Cut the cake into 40 pieces (approx. 4 x 4 cm), decorate with chocolate rolls and pistachios

  9. 9

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
100 kcal
CARBS
8 g
FATS
7 g
PROTEINS
2 g

Categories & Tags

Cakes & PastriesCake

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