Pistachio and Raspberry Cake with White Chocolate Ganache

Pistachio and Raspberries make THE perfect couple.. add a White Chocolate Ganache Filling and Decoration and we are singing! Try this and you will not be disappointed... it is simply delicious!

Recipe

http://www.marthastewart.com/314110/pistachio-cupcakes-with-raspberries

I used this cupcake recipe to make this cake. However, instead of making cupcakes I put the batter into two separate cake tins. 

My Changes:

1. I made a white chocolate ganache for the centre filling, here is how it is done...

Ingredients

200ml double cream

420g white chocolate, finely chopped.

Method

1. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.

2. Heat the cream in a small saucepan until just boiling.
3. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
4. Stir the ganache until smooth. If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth.

5. Leave the white chocolate ganache to cool. 

6. Whisk until stiff to a peak 

Decorating 

1. Once your cakes have completely cooled down, turn the first cake upside down so that the uneven end is at the bottom of the plate. 

2. Pipe the ganache as a border and then fill the rest of the cake with around 2 dessert spoons of ganache. 

3. Place the other cake on top of the filling. 

4. I then piped a border of ganache around the cake and placed torn up pieces of raspberries in between each fold.

5. Dust with icing sugar and sprinkle with chopped pistachios and there you have it! 

For piping techniques visit this youtube site for help:

http://www.howcast.com/videos/509136-Basic-Piping-Techniques-Cake-Decorating-Tutorials

xx