Pistachio & vanilla marble cake

A gourmet marble cake where the delicate sweetness of vanilla meets the intense flavour of pistachio. Coated with a crunchy rocher coating, filled with salted pistachio praline and enhanced with crystallised vanilla pods, this cake combines textures and flavours for an elegant and generous finish.

Pistachio · Vanilla · Salted pistachio praline

Pistachio vanilla marble cake

VANILLA CAKE BATTER

Ingredients

  • 36 g softened unsalted butter
  • 65 g caster sugar
  • 3 g Cœur de Vanille Bourbon Eurovanille
  • Vanilla fleur de sel QS
  • 30 g whole egg
  • 60 g whipping cream 35% fat
  • 70 g T55 flour
  • 1.5 g baking powder

Method

  1. Using a stand mixer fitted with the paddle attachment, cream the softened butter with the sugar and vanilla until smooth, homogeneous and slightly pale.
  2. Add the tempered egg gradually. Scrape down the sides of the bowl and mix until fully incorporated.
  3. Add the sifted dry ingredients (flour, baking powder and fleur de sel) in two additions. Do not overmix.
  4. Finish by adding the tempered cream. Mix until you obtain a smooth and homogeneous batter.
  5. Transfer into a piping bag. Keep at room temperature while preparing the pistachio cake batter.

PISTACHIO CAKE BATTER

Ingredients

  • 36 g softened unsalted butter
  • 65 g caster sugar
  • 50 g naturally coloured pistachio paste
  • Fleur de sel QS
  • 30 g whole egg
  • 55 g whipping cream 35% fat
  • 60 g T55 flour
  • 1.5 g baking powder

Method

  1. Cream the softened butter with the sugar using the paddle attachment. Add the pistachio paste and mix until fully combined.
  2. Add the tempered egg gradually. Scrape down the sides of the bowl.
  3. Add the sifted dry ingredients (flour, baking powder and fleur de sel) in two additions. Do not overmix.
  4. Finish with the cream. Mix until you obtain a smooth batter.
  5. Transfer into a piping bag.

ASSEMBLY & BAKING

Preparation

  • Baking temperature: 165 °C
  • Baking time: 1 hour 10 minutes
  • Fan oven
  • 1 cake (6 to 8 servings)

Method

  1. Generously butter the cake tin. Lightly flour or use a release spray.
  2. Pipe the two batters alternately in successive layers, starting and finishing with the vanilla batter for a visible marble effect.
  3. Using a spatula or the back of a knife, create a light spiral movement to achieve the marble effect. Do not overmix.
  4. Bake at 165 °C (fan oven) for 1 hour 10 minutes. Check the baking by inserting a probe or thin knife: it should come out almost dry.
  5. Leave to cool for 15 minutes in the tin before turning out onto a wire rack.

SALTED PISTACHIO PRALINE

Ingredients

  • 200 g unsalted blanched pistachios (roasted for 12 min at 150 °C)
  • 160 g caster sugar (for the dry caramel)
  • 3 g fleur de sel
  • Grapeseed oil QS (if the texture is too thick)

Method

  1. Roast the pistachios in the oven at 150 °C for 12 minutes until lightly coloured. Leave to cool on a tray.
  2. Make a dry caramel: melt the sugar gradually in a saucepan over medium heat without stirring, until it reaches a golden amber colour (170 °C).
  3. Remove from the heat, add the roasted pistachios and quickly mix to coat evenly.
  4. Spread the mixture onto a sheet of lightly oiled baking paper. Leave to cool completely at room temperature.
  5. Break into pieces and blend in a food processor until you obtain a smooth, flowing paste. Add the fleur de sel during blending. Adjust the texture with a drizzle of oil if necessary.
  6. Store in an airtight jar at room temperature. Shelf life: 3 weeks.

CRYSTALLISED VANILLA PODS

Ingredients

  • 4 Madagascar vanilla pods (split in half lengthways)
  • 200 g caster sugar (for the syrup)
  • 100 g water
  • 100 g caster sugar (for the final coating)

Method

  1. Split the vanilla pods in half lengthways, ensuring the end remains attached for an elegant visual finish.
  2. Bring the water and 200 g of sugar to the boil (118 °C). Remove from the heat.
  3. Place the halved pods into the hot syrup. Leave to soak for 2 minutes, then drain on a wire rack.
  4. Before complete crystallisation, roll each pod in the remaining caster sugar to create an even and generous coating.
  5. Place on baking paper and leave to dry for 24 hours at room temperature. The pods should feel firm and have a glossy appearance.
  6. Use for the final decoration of the cake. Shelf life: 2 weeks, wrapped and protected from humidity.

GREEN ROCHER COATING

Ingredients

  • 400 g white couverture chocolate (min. 30% cocoa butter)
  • 110 g grapeseed oil
  • 140 g roasted chopped almonds (roasted at 155 °C)
  • 2 g green coloured pistachio paste

Method

  1. Melt the white chocolate over a bain-marie at 40 °C. Do not exceed this temperature.
  2. Incorporate the grapeseed oil, mixing with a spatula. Add the coloured pistachio paste and blend until homogeneous.
  3. Add the previously roasted and slightly cooled chopped almonds.
  4. Allow to cool to 35–37 °C before use (optimal coating temperature).
  5. Place the cooled cake on a wire rack. Pipe a long line of pistachio praline along the length of the cake using a plain 16 mm nozzle. Freeze the cake for one to two hours before pouring the rocher coating generously over the top. Allow to set at room temperature or for 10 minutes in the refrigerator.

DECORATION & FINISHING

Finishing

  • Crystallised vanilla pods
  • Vanilla fleur de sel

Method

  1. Once the rocher coating has set, carefully place the crystallised vanilla pod halves on top of the cake as decoration.
  2. Finish with a light sprinkle of vanilla fleur de sel for visual and flavour contrast.