Ingredients

• 150 g pistachios (shelled and unsalted)
• 75 g white caster sugar
• 1 egg white ((m))
• 8 g vanilla sugar (1 tbsp)
• 2 eggs ((m))
• 1 egg yolk ((m))
• 125 g granulated sugar
• 8 g vanilla sugar (1 tbsp)
• 0.2 g salt (pinch of salt)
• 3 g lemon zest (zest of 1 lemon)
• 50 ml milk
• 70 ml sunflower oil
• 65 g butter (unsalted)
• 135 g flour (unsalted)
• 5 g baking powder
• 100 ml heavy cream
• 250 g white chocolate
• white chocolate
• pistachios
• rose petals

Instructions

1. Melt the unsalted butter in a saucepan over low heat, let it cool.

2. Put the shelled pistachios together with the white caster sugar, vanilla sugar, and the egg white in a food processor and grind finely.

3. Take some of the pistachio mixture and form balls.

4. Break 2 eggs into a deep bowl. Add the egg yolk, sugar, vanilla sugar, and salt. Mix for 2-3 minutes. Add the lemon zest, milk, sunflower oil, and melted butter. Mix for 1 minute. Sift the flour and baking powder into the bowl, and mix until smooth.

5. Pour the batter into a springform cake tin lined with baking paper and distribute the pistachio balls over it.

6. Place the pistachio cake in a preheated oven at 175°C (350°F) and bake for 22-25 minutes or until the pistachio cake is golden brown. Keep an eye on the baking time, as every oven works differently. Let the pistachio cake cool completely.

7. Heat the heavy cream in a saucepan until boiling. Remove the saucepan from the heat and add the pieces of white chocolate. Let it stand for 1 minute. Then mix until smooth.

8. Pour the white chocolate ganache evenly over the pistachio cake.

9. Garnish the pistachio cake with lines of white chocolate, chopped pistachios, and rose petals, and finally cut the pistachio cake into squares.