ginger & cardamom sponge, pistachio creme diplomat, pistachio ganache, and fig leaf buttercream

my birthday cake! September 2023

Penny

Oct 01, 2023

a celebration of some of my favourite flavours

pistachio ganache & pistachio creme diplomat

yields one 20cm, two layer cake

ingredients

sponge cake

3 eggs, separated

114g caster sugar, halved

1 tsp vanilla paste

90g plain flour

1 tsp ground cardamom

1 tsp ground ginger

3/4 tsp baking powder

24mL milk (or soy milk)

pistachio creme diplomat

105mL milk (soy or cow)

1 tsp vanilla paste

60g pistachio butter

16g caster sugar

7g cornflour

1 egg yolk

10g butter

1 tsp gelatine powder

1 tbsp cold water

280mL cream

pinch salt

pistachio ganache

40g white chocolate, chopped

20mL cream

40g pistachio butter

pinch salt

fig leaf buttercream

3 fresh fig leaves

216g milk (or soy milk)

180g caster sugar

48g plain flour

216g butter, softened

1 tsp vanilla paste

pinch salt

method

sponge cake

preheat oven to 180°C

line a 20cm diameter cake tin with baking paper

in a medium bowl, whisk the egg whites (3) and half the caster sugar (57g) to medium peaks and set aside

in another bowl, add the egg yolks (3), vanilla (1 tsp) and remaining half of the caster sugar (57g), and whisk until light and fluffy

sift in the flour (90g), cardamom (1 tsp), ginger (1 tsp), and baking powder (3/4 tsp) in batches, gently folding the mixture together in between

add the milk (24mL) and stir to just combine

gently fold in the egg white mixture in batches, mixing until just combined

pour into prepared cake tin and bake for 20-25 minutes

pistachio creme diplomat

in a small saucepan, add the milk (105mL), vanilla (1 tsp), and pistachio butter (60g) and heat gently over low heat

meanwhile, whisk together the sugar (16g), cornflour (7g) and egg yolk (1) in a medium bowl until pale and fluffy

slowly pour the warm milk into the egg yolk mixture, whisking constantly

return the mixture to the saucepan and whisk constantly over medium heat until thickened

remove from the heat and stir through the butter (10g) and a pinch of salt

transfer to a bowl or container, and cover the top with plastic wrap to prevent a skin forming

refrigerate for at least two hours until cooled and thickened

you could stop here and use the pistachio creme patisserie as-is, but folding it through with stabilised whipped cream will make a lighter, more stable filling for holding the weight of the cake layers (aka creme diplomat)

add the cold water (1 tbsp) to a small cup and sprinkle over the gelatine powder (1 tsp) and set aside for 5 minutes to hydrate

microwave for 15 seconds or until the gelatine powder has dissolved

whip the cream (280mL) to soft peaks

slowly pour in the gelatine mixture while whipping constantly

fold through the cooled pistachio creme patisserie to make pistachio creme diplomat

pistachio ganache

add the chopped white chocolate (40g) and cream (20mL) to a small bowl and microwave for 30 second intervals, until melted

stir through the pistachio butter and a pinch of salt until combined

fig leaf buttercream

a few days prior, pick three fig leaves and gently wash and dry them

in a small saucepan, add the fig leaves and pour over the milk (216g) and gently warm over medium heat for 5 minutes to infuse

transfer the fig leaves and milk to a covered container and refrigerate until ready to use

on the day, whisk together the caster sugar (180g) and flour (48g) in a small saucepan

cook over medium heat for 3-4 minutes until slightly toasted-smelling

slowly pour in the fig leaf infused milk and whisk to combine

cook for 4-5 minutes until the mixture forms a thickened roux with a light browned colour

set aside to cool completely

once cooled, add the softened butter (216g), vanilla (1 tsp), and a pinch of salt to a large bowl and whisk until pale and fluffy

add in the cooled roux one spoon at a time while whisking and continue until all the roux has been added and the buttercream is homogenous and silky

assembly

once the cake is out of the oven and has completely cooled, cut it in half and set the top half aside

place the bottom cake layer on your serving plate

spread the pistachio ganache on the bottom cake layer

spread a thick layer of the pistachio creme diplomat on top of the ganache

place the top cake layer on top, ensuring it sits level

pop the cake into the fridge for 20 minutes to let the filling set up so the cake is easier to handle

spread a thin layer (crumb coat) of the buttercream over the top and sides of the cake, trying your best to make it even and get the edges square

pop the cake into the fridge for 20 minutes to let the crumb coat cool

once the cake has cooled, remove from the fridge and spread the second layer of buttercream over the top and sides and pipe rosettes of buttercream at equal intervals (note it’s helpful to pipe as many rosettes as slices you plan the cut the cake into, e.g. ten rosettes for ten slices)

decorate with fresh flowers and birthday candles!