Pistachio chocolate butter cream cake with zucchini

Name: Pistachio chocolate butter cream cake with zucchini
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Courgette; 225 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 325 g Flour; 160 g Cocoa; 1/2 package Baking Powder; 100 g Whole milk yoghurt; 60 g Pistachio kernels; 175 g Butter; 175 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Courgette
225 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (size M)
325 g Flour
160 g Cocoa
1/2 package Baking Powder
100 g Whole milk yoghurt
60 g Pistachio kernels
175 g Butter
175 g Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, clean and grate the zucchini. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, 60 g cocoa and baking powder. Alternately stir in the flour mix and yoghurt. Finally fold in the zucchini
2
Pour the mixture into a greased springform pan (approx. 24 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes (stick test). Take out the cake, remove from the edge and let it cool down in the mould on a cake rack
3
Lightly roast the pistachios in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Whip butter and icing sugar with the whisk of the hand mixer until very light and creamy. Stir in 100 g cocoa. Straighten the cake if necessary, then cut it in half horizontally. Spread the cream on the two halves of the cake and sprinkle with pistachios. Put the cake on top of each other and chill for about 2 hours
4
Preparation time 1-1 1/4 hours. Waiting time approx. 3 hours