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Pistachio Crème Brûlée Cake

2023-02-15 - Written by: Emma Taylor

cake pistachio crème brûlée

Pistachio Crème Brûlée Cake

A rich and creamy pistachio-infused cake topped with a layer of caramelized sugar, inspired by the classic French dessert.

Pistachio Crème Brûlée Cake

Introduction

This show-stopping dessert combines the best of both worlds: the creamy richness of crème brûlée and the moist texture of a cake. The addition of pistachios adds an extra layer of depth and complexity to this already decadent treat.

Ingredients

For the cake:

  • 2 1/4 cups (285g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (120g) chopped fresh pistachios

For the crème brûlée:

  • 1 cup (200g) granulated sugar
  • 3 large egg yolks
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) chopped fresh pistachios

For the caramelized sugar topping:

  • 1 cup (200g) granulated sugar

Instructions

Preparing the cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, use an electric mixer to beat the sugar until light and fluffy, about 3 minutes.
  4. Beat in the butter until well combined.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Gradually mix in the flour mixture, then stir in the chopped pistachios.

Assembling and baking the cake:

  1. Divide the batter evenly among the prepared pans.
  2. Bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean.
  3. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Preparing the crème brûlée:

  1. In a medium saucepan, whisk together the sugar and egg yolks until pale yellow.
  2. Add the softened butter and whisk until fully incorporated.
  3. Pour in the heavy cream and whisk until well combined.
  4. Stir in the vanilla extract and chopped pistachios.

Assembling the crème brûlée cake:

  1. Place one of the cooled cakes on a serving plate or cake stand.
  2. Spread half of the crème brûlée mixture over the top of the cake, leaving a 1-inch (2.5cm) border around the edges.
  3. Repeat this process with the remaining two cakes and crème brûlée layers.

Caramelizing the sugar topping:

  1. Sprinkle a thin layer of granulated sugar over the top of the assembled cake.
  2. Use a kitchen torch to caramelize the sugar, or place the cake under the broiler for 30-60 seconds until golden brown.

Tips and Variations

  • To ensure a smooth crème brûlée mixture, make sure to temper the egg yolks by slowly whisking in the hot cream.
  • If you prefer a firmer texture, you can add an extra 1-2 tablespoons of cornstarch or flour to the cake batter.
  • Consider adding other flavors like lemon zest or orange extract to give this dessert an extra twist.

Nutrition Information

Per serving (assuming 8 servings):

Calories: 420 Fat: 24g Saturated Fat: 14g Cholesterol: 100mg Carbohydrates: 45g Protein: 6g