DifficultyIntermediate

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The big moment was there, the jury was about to taste our creations. What a surprise, we were all allowed to taste each other’s cakes as well. My dream had become reality! For years now I dream about a bridal-cake tasting session but since the glutenfree diet I have given up hope on experiencing this. It wasn’t bridal cake but it totally lived up to the dream, honestly, it was even better as I had never expected to experience this anymore.

Vicky Little John (Bake my day) cuts my cake. Surprise and astonishment how well the stripes of my green pistachio crème worked out with the light cake. Then the first bite, and the second. All three the judges were unanimous, this was a great cake. Somebody who judges cakes every day liked my glutenfree cake.  My face could have lit up the room, I was beaming! The cherry on top was that my cake was announced the winner, and for the first time I realized eating glutenfree may be fun. As a prize I got two bags filled with pasta and flours for baking. No doubt there will be some blogs about those soon!

Ingredients 

White chocolate ganache
 50 ml whipped cream
 150 g chocolate
Cake rol
 4 eggs
 1 pinch salt
 50 g sugar
 60 g gluten free flour
 cacao powder
Pistache creme
 2550 g grinded pistachio
 1 bag cream stiffener
 1 drop green coloring or pandan
 4 g vanilla sugar
Kletskoppen
 20 g roasted pistache
 30 g butter
 25 g soft brown sugar
 1 pinch cinnamon
 2 tbsp water
 1 pinch salt

Preparations

Witte chocolade ganache
1

Heat 50 ml whipped cream on the stove and melt de chocolate once heated. Stir well until all the chocolate has melted.

Cake rol
2

Split the eggs.

Beat the egg white, salt and 25 grams of sugar until stiff. Beat the egg yolks with 25 grams of sugar until a creamy mass. Add the egg whites on top of the egg yolk mass.

Sieve the flour of the mass (this makes the cake fluffy, do this especially for glutenfree baking!) and and gently stir it through the egg with a spoon.

Spread 3/4 of the mass on a baking tray covered with baking paper and bake this for approximately 15 minutes at 175 degrees Celsius. The cake should be golden brown and the edges should not be crispy (if they are cut them off before rolling).
Add cocoa powder to the remaining 1/4 of the mass, gently stir and spoon into a small round baking tin covered in baking paper. Pop this in the oven when the sheet cake is done.

When the sheet cake is done turn over the tray onto a damp tea towel and pull of the baking paper. Leave until cooled but take care the cake doesn't get too soggy. The chocolate cake does not need to be turned over onto a damp cloth, this is only needed for the cake which will be rolled.

Pistachio cream
3

Beat everything but the pistachios together until it is whipped cream, then gently stir through the pistachios.

When the sheet cake has cooled spread the cream over the cake and cut strips from the cake.

Take one strip and roll it up, roll the next strips around this first one, once you get longer strips you will need to do some cutting and puzzling. It is large enough when it completely covers the chocolate base.

Before placing it on the base spread a thin layer of chocolate ganache on the bottom.

Kletskoppen [pistachio brittle]
4

Melt the butter in a pan, take it off the heat and stir the sugar through the melted butter.

Add the flour, cinnamon and salt. Add the water and lastly add the roasted pistachios.

On a baking tray covered with baking paper make heaps the size of a tea spoon.

Make about 9 on a tray and leave tons of space as else the cookies will melt together. No worries if they do, once out of the even they are still flexible and you can gently break them apart.

Bake 8-12 minutes at 175 degrees Celsius. Once the cookies are caramel brown and stop bubbling (or bubble less) take them out. They will harden as they cool down!

Now cover the top and outside of the cake with white chocolate ganache and add the brittle on the outside.

To decorate sprinkle some leftover pistachios on top and around the cake.

If you have white chocolate left over you can grate some around the cake on the plate.

Enjoy!!

 

Ingredients

White chocolate ganache
 50 ml whipped cream
 150 g chocolate
Cake rol
 4 eggs
 1 pinch salt
 50 g sugar
 60 g gluten free flour
 cacao powder
Pistache creme
 2550 g grinded pistachio
 1 bag cream stiffener
 1 drop green coloring or pandan
 4 g vanilla sugar
Kletskoppen
 20 g roasted pistache
 30 g butter
 25 g soft brown sugar
 1 pinch cinnamon
 2 tbsp water
 1 pinch salt

Directions

Witte chocolade ganache
1

Heat 50 ml whipped cream on the stove and melt de chocolate once heated. Stir well until all the chocolate has melted.

Cake rol
2

Split the eggs.

Beat the egg white, salt and 25 grams of sugar until stiff. Beat the egg yolks with 25 grams of sugar until a creamy mass. Add the egg whites on top of the egg yolk mass.

Sieve the flour of the mass (this makes the cake fluffy, do this especially for glutenfree baking!) and and gently stir it through the egg with a spoon.

Spread 3/4 of the mass on a baking tray covered with baking paper and bake this for approximately 15 minutes at 175 degrees Celsius. The cake should be golden brown and the edges should not be crispy (if they are cut them off before rolling).
Add cocoa powder to the remaining 1/4 of the mass, gently stir and spoon into a small round baking tin covered in baking paper. Pop this in the oven when the sheet cake is done.

When the sheet cake is done turn over the tray onto a damp tea towel and pull of the baking paper. Leave until cooled but take care the cake doesn't get too soggy. The chocolate cake does not need to be turned over onto a damp cloth, this is only needed for the cake which will be rolled.

Pistachio cream
3

Beat everything but the pistachios together until it is whipped cream, then gently stir through the pistachios.

When the sheet cake has cooled spread the cream over the cake and cut strips from the cake.

Take one strip and roll it up, roll the next strips around this first one, once you get longer strips you will need to do some cutting and puzzling. It is large enough when it completely covers the chocolate base.

Before placing it on the base spread a thin layer of chocolate ganache on the bottom.

Kletskoppen [pistachio brittle]
4

Melt the butter in a pan, take it off the heat and stir the sugar through the melted butter.

Add the flour, cinnamon and salt. Add the water and lastly add the roasted pistachios.

On a baking tray covered with baking paper make heaps the size of a tea spoon.

Make about 9 on a tray and leave tons of space as else the cookies will melt together. No worries if they do, once out of the even they are still flexible and you can gently break them apart.

Bake 8-12 minutes at 175 degrees Celsius. Once the cookies are caramel brown and stop bubbling (or bubble less) take them out. They will harden as they cool down!

Now cover the top and outside of the cake with white chocolate ganache and add the brittle on the outside.

To decorate sprinkle some leftover pistachios on top and around the cake.

If you have white chocolate left over you can grate some around the cake on the plate.

Enjoy!!
Pistache cake with white chocolate ganache