Sponge cake with pistachio cream | New Year | Vegan

Hello my lovelies! Oh and of course our New years fine dining wouldn't be complete without a dessert. I was thinking about what the previous dishes have in common and what came to mind was smoothness with a nice crunch and of course that would be the base of my inspiration. The idea is simple and the result wonderful a soft sponge cake with a creamy sour yoghurt and sweet pistachio cream and fresh crisp fruit.

Serves 8-10 people.

What you need for cream:

2 dl (0.8 cups) vegan yoghurt

250g raspberries

What you need for sponge cake:

4 dl (1.6 cups) flour

2 dl (0.8 cups) vegan milk

1 1/2 dl (0.6 cups) sugar

100g vegan butter

2 tsp baking powder

1 tbsp lemon juice

What you need for pistachio cream:

1/2 dl (0.2 cups) icing sugar

100g pistachio nuts

1/2 dl coconut oil

1 tbsp vanilla sugar

What you need for garnish:

2 tbsp chopped pistachio nuts

2 white peaches

Preheat the oven to 175℃ (345℉)

Let's begin with making the sponge cake by adding butter, milk and sugar into a kitchen machine and mix until it's smooth. Add lemon juice and sift in half the flour and baking powder. Mix for a couple of minutes and then add the remaining flour and mix until it's smooth.

Pour the batter into a sponge cake mould and bake in the middle of the oven for 45 minutes. Once done allow it to cool completely.

Let's make the pistachio cream into a food processor add all the ingredients and blend until it looks smooth. Scoop into a bowl and set into the fridge.

Note that if they are roasted boil them for 1-2 minutes and once they are cool rub off the skin. This will make the colour so much more vibrant and green.

In a bowl add yoghurt and raspberries and with the back of the fork crush the raspberries and mix well with the yoghurt and set aside.

Now for assembling, on a plate place a sliced a piece of the sponge cake and place a scoop of raspberry yoghurt onto the middle and drizzle with pistachio cream and garnish with finely sliced peach and chopped pistachios.

Now it's ready to serve.