Mini pistachio plumcakes with Nesquik heart

Name: Mini pistachio plumcakes with Nesquik heart
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Ingredients: Ground pistachio 1 ¼ cup; Pistachio paste 1.5 oz; Nesquik 0.6 cup; Type 00 flour 1.67 cups; Sugar 1 cup; Butter 7 oz; Natural plain yogurt ½ cup; Eggs 3; Baking powder 2 ½ tsp; Vanilla bean 1; Fine salt 1 pinch; Butter to taste

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579

Calories per serving

Vegetarian

Energy Kcal 579
Carbohydrates g 53.9
of which sugars g 33.5
Protein g 11.3
Fats g 35.3
of which saturated fat g 14.9
Fiber g 3.7
Cholesterol mg 140
Sodium mg 202

Difficulty: Easy
Prep time: 60 min
Cook time: 45 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Mini plumcake al pistacchio is a really good Italian snack that's just a bit more special—really special—with its cuore al Nesquik nestled in the center. This treat takes inspiration from traditional mini yogurt plumcakes, but adds a twist with pistachio and chocolate flavors.

Imagine this: a nutty, moist batter that bakes around a strip of tender Nesquik cake. Turning every bite into a surprise. So, the contrast between the mini plumcake al pistacchio and the chocolatey center is something really appreciated in Italy, particularly during breakfast or for a sweet afternoon break.

It’s like biting into a classic plumcake and finding a bit of extra magic inside that's both fun and a little fancy. In Italy, these are often enjoyed as a treat with coffee or tea on the weekends. And you know what? It’s easy to see why. The combination of pistachio and Nesquik offers a playful take on dolci al pistacchio, and the soft inside elevates it beyond your average snack cake.

While you can find various versions of ricetta mini plumcake in bakeries, this one stands out for its delicate filling and elegant shape. Families might serve them for special occasions, but to be honest, they’re perfect for when you want something comforting on a regular morning. If you’re after a ricetta facile plumcake that impresses without too much hassle, this is a great choice.

With each bite, you get a mix of nutty pistachio cake and a creamy, rich chocolate core. They meld perfectly. That’s why this plumcake con ripieno is such a hit—simple ingredients, but with a golden touch that makes breakfast or snack time feel a lot more exciting. Pretty simple, right? Plus, they’re easy to make and really really satisfying, bringing a little piece of Italian elegance to your table. Whether it’s for a special occasion or just because, these mini plumcakes are a wonderful way to treat yourself and those around you. Really, can't go wrong with them.

INGREDIENTS

579

Calories per serving

Ingredients for 8 mini plumcakes of 80 g each: Ground pistachio 1 ¼ cup (150 g); Pistachio paste 1.5 oz (40 g); Nesquik 0.6 cup (50 g); Type 00 flour 1.67 cups (200 g); Sugar 1 cup (200 g); Butter 7 oz (200 g); Natural plain yogurt ½ cup (120 g); Eggs 3; Baking powder 2 ½ tsp (10 g); Vanilla bean 1; Fine salt 1 pinch

for greasing the molds: Butter to taste

Preparation

How to prepare Mini pistachio plumcakes with Nesquik heart

To prepare the mini pistachio plumcakes with Nesquik heart, put the room temperature butter in the bowl of a stand mixer, equipped with a whisk, along with the sugar 1 and mix everything by starting the mixer 2. With the mixer on, take the vanilla pod, split it in half, extract the seeds, and add the vanilla seeds to the butter and sugar mixture 3,

also add the pistachio paste 4, yogurt 5, the eggs one at a time 6, and a pinch of salt. When the eggs have been incorporated into the mixture

also add the sifted flour and baking powder 7 and the chopped pistachios 8; let everything blend until you get a thick and homogeneous mixture. If you don't have a stand mixer, you can use a whisk to mix, being careful to add the ingredients little by little to avoid lumps. Now prepare the Nesquik heart: take 100 g of dough and put it in a separate bowl, add the Nesquik 9 and mix it with the pistachio mixture until you get a homogeneous dough.

Line a rectangular baking pan of 6x4 inches with parchment paper and pour in the pistachio and Nesquik mixture, leveling it well with a spatula 10. Bake in a preheated static oven at 340°F for 20 minutes (or in a convection oven at 300°F for 15 minutes). The result should be a very soft and moist cake inside with a crispy crust 11. Let the cake cool (to facilitate cutting, you can put it in the refrigerator for 20 minutes) and then cut it into sticks of 2.5x0.75 inches 12: in this way, you will have obtained the heart of your mini plumcakes.

Line 8 plumcake molds with parchment paper of dimensions 2.25x3.25 inches with a border 1.5 inches high: lightly butter the molds and cut 8 rectangles of parchment paper 2.25x3.25 inches, which will cover the bottom of the molds, and 8 strips 1.5 inches high and 11 inches long for the walls, make sure the parchment paper adheres well to the molds to avoid folds 13 and fill them 2/3 full with the pistachio mixture. At this point, place the heart in the center of the plumcakes (14-15)

and cover everything up to the edge with more pistachio mixture (16-17). Bake in a preheated static oven for 35 minutes at 340°F (or in a convection oven for 25 minutes at 300°F) until the surface of the plumcakes begins to turn golden 18. Remove the mini pistachio plumcakes with Nesquik heart from the oven, let them cool slightly, and enjoy!

Storage

The mini plumcakes can be stored under a glass dome or in an airtight container outside the refrigerator for 3-4 days.
It is possible to freeze the mini plumcakes after baking.

Advice

You can make a single pistachio plumcake with Nesquik heart using a 8x5 inch plumcake mold and using multiple sticks lined up next to each other to form the heart of the plumcake. Choose the size of the plumcakes' heart by cutting more or less large sticks from the Nesquik cake.

For the translation of some texts, artificial intelligence tools may have been used.