Pistachio Cake with Pistachio Cream
Ingredients
- Cake:
- ✨ 1/2 cup spelt flour
- ✨ 1/4 cup erythritol or xylitol
- ✨ 1/3 cup shelled pistachios
- ✨ 3 eggs
- ✨ 2 teaspoons baking powder
- ✨ 1 tablespoon water
- Cream:
- ✨ 7 ounces cream cheese
- ✨ 3.5 ounces ground cottage cheese
- ✨ 1.75 ounces pistachio butter
- You can add a bit of erythritol if desired.
Instructions
Whip the egg whites until stiff peaks form. In a separate bowl, mix the sifted flour with blended pistachios and baking powder, then gently add it to the egg yolk mixture with water and erythritol until combined. Finally, slowly fold in the whipped egg whites. Line the bottom of a baking pan with parchment paper and spread the batter evenly. Bake in a preheated oven at 350°F for about 25 minutes. Check with a toothpick until it comes out dry!!!
Cream:
Whip the cream ingredients together. Spread the cream over the cooled sponge cake and refrigerate for several hours or overnight.
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