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Zucchini Cake, Pistachio, White Chocolate

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Cook Time 50 mins
Total Time 4 hrs 20 mins
Course Dessert
Cuisine European
Servings (Default: 5)

Ingredients

Ingredients for the cake:

  • 300 g zucchini
  • 100 g suar
  • 100 g suar, brown
  • 100 g butter, soft
  • 130 g hazelnuts, round
  • 220 g flour
  • 3 egg (s)
  • 1 packet baking powder
  • 1 packet vanilla sugar
  • 1 teaspoon cinnamon powder
  • some Milk
  • Fat for the shape

Ingredients for the pistachio mousse:

  • 4 egg (s)
  • 250 g cream
  • 2 tablespoon pistachio cream, sweet
  • 2 tablespoon pistachio cream, salty
  • 1 cup espresso (small cup)
  • 20 g suar
  • 1 pack gelling agent, vegan, cold-soluble (vegan gelatine)
  • 1 pack cream stabilizer

Ingredients for the white chocolate ganache:

  • 200 g couverture, white
  • 200 g cream
  • 1 mango (s)
  • 1 pack gelling agent, vegan, cold-soluble (vegan gelatine)

Ingredients for decoration:

  • powdered sugar
  • N / A pistachio cream, sweet
Zucchini Cake, Pistachio, White Chocolate
Zucchini Cake, Pistachio, White Chocolate
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Instructions

  1. For the cake, grease the cake tin and preheat the oven to 180 ° C fan oven.
  2. Grate the zucchini in the cake pan.
  3. Put all other ingredients for the cake in a mixing bowl and mix well until a batter is formed. Then put this in the mold and mix with the zucchini. Bake the cake for about 50 minutes.
  4. Separate the eggs for the pistachio mousse. Beat the egg yolks with the espresso and sugar in the mixing bowl vigorously and then set aside.
  5. Then wash and dry the bowl, also whip the egg whites and set aside.
  6. Wash and dry the bowl again and then whip the cream with the cream stiffener and gelatine until it is firm.
  7. Then mix the egg yolk, egg white, cream, sweet and salty pistachio cream and carefully fold in. Cover the finished mousse and place it in the fridge for several hours to cool.
  8. For the ganache, mix the cream and chocolate while stirring in a non-stick pan over medium heat. Let the finished mixture cool in the refrigerator.
  9. Put it out about 30 minutes before serving and let it come to room temperature. Stir again briefly just before serving.
  10. Peel and puree the mango. Then sieve, mix the liquid with a little gelatine and put in the cold. Then cut the firm, cold mass into cubes.
  11. To serve, first put the mousse on the plate, place the cake on top and decorate with powdered sugar and sweet pistachio cream. Pour the chocolate ganache and mango on top or aside.
  12. Kevin prepared this recipe as a dessert on Friday, February 19th, 21st on the program “Das Perfekt Dinner” - Day 5 from Frankfurt.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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