Digestive biscuit cake with pistachio pudding
A very moist cake made with powdered digestive biscuit topped with a rich pistachio pudding.
Ingredients
For the cake:
- 3 eggs
- ½ Cup sugar
- ½ Cup oil
- ½ Cup milk
- 1 Tsp vanilla essence
- 2 Cups powdered digestive biscuits
- 1 Tbsp baking powder
- 3 Tbsp ground pistachios
For the pudding:
- 250 Ml thick cream
- 1 Sachet dream whip powder (whipping cream powder)
- 2 Tbsp Cream cheese
- 2 Tbsp evaporated milk (See notes)
- 2 Tbsp pistachio butter or condensed milk (see notes)
- 2 Tbsp powdered pistachios
Instructions
To make cake:
- In a bowl add all ingredients except biscuits and baking powder. Whisk well.
- Add biscuits and baking powder and fold.
- Preheat oven to 180°C and grease and line a 28 cm center raised pan and dust it with flour and also place baking paper.
- Pour cake batter into the pan and bake for 20-25 minutes.
To make pudding:
- in a bowl add all the ingredients and whisk until it turns thick.
- Refrigerate it for 1-2 hours.
To assemble:
- Let the cake cool completely and add the pudding on top.
- Garnish it with pistachio butter and ground pistachios.
Notes
If you are using condensed milk instead of pistachio butter, skip the evaporated milk.
The pudding is not very sweet. It mildly sweet. If you want it to be sweeter add powdered sugar.