Pistachio Biscuit Cake

Por The Cooking Foodie · 60 min

Ingredientes

Modo de preparo

1. Make the cake base: in a large bowl, beat the cream cheese and powdered sugar until smooth. Add the pistachio paste and vanilla and mix until smooth.
2. Whip the heavy cream to stiff peaks, then set aside.
3. Dip each biscuit in the milk for 1–2 seconds and arrange them in the bottom of a 20x30 cm (8x12-inch) pan. Spread half the cream over them, then make a second layer of dipped biscuits and spread the rest of the cream on top.
4. Cover and refrigerate for at least 4 hours or overnight.
5. For the ganache, melt the white chocolate with the heavy cream in a microwave in 20–30 second bursts, stirring until smooth. Stir in the pistachio paste until smooth.
6. Spread the ganache over the cake and refrigerate until serving.
7. Just before serving, crush pistachios and sprinkle them over the ganache.

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