Recipes
  • Pista Strawberry Travel Cake
  • Pista Strawberry Travel Cake
  • Pista Strawberry Travel Cake

Pista Strawberry Travel Cake

Pista Strawberry Travel Cake is a rich and indulgent dessert featuring a soft pistachio-infused cake swirled with Rich's Nufill Strawberry and finished with fluffy Rich's Bettercreme. Decorated with handcrafted yellow candy clay chocolate flowers and edible silver leaf, this premium travel cake is perfect for bakeries, cafés, dessert counters, restaurants, and special celebrations.

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SERVES 18

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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13490
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14654
  1. PISTA AND STRAWBERRY DRY CAKE
  2. 180 g Rich's Nufill Strawberry (Chopped)
  3. 200 g Flour
  4. 36 g Pista Powder
  5. 236 g Sugar
  6. 5 g Baking Powder
  7. 300 g Eggs
  8. 236 g Butter
  10. CANDY CLAY CHOCOLATE
  11. 25 g Rich's Nugel Neutral
  12. 100 g White Chocolate
  13. 1 ml Yellow Colour (Food Grade)
  15. DECORATING
  16. 250 g Rich's Bettercreme
  17. 100 g Rich's Strawberry Nufill
  18. 50 g Candy Clay Chocolate (Garnishes)
  19. 1 sheet Edible Silver Leaf
  1. PISTA AND STRAWBERRY DRY CAKE
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs and mix properly.
  4. Sieve flour with baking powder.
  5. Fold flour and pistachio powder into the butter mixture.
  6. Pour batter into baking moulds and swirl/mix Rich's Nufill Strawberry into the batter before baking. Bake at 180°C for 45 minutes or until done.
  8. CANDY CLAY CHOCOLATE
  9. Melt white chocolate and add Rich's Neutral Nugel.
  10. Knead until maximum amount of fat is removed from the chocolate.
  11. Wrap it with cling wrap and keep it at room temperature for 6–8 hours before using.
  12. Add food-grade yellow colour and mix properly.
  13. Make flowers and keep aside for decoration.
  15. DECORATING
  16. Pipe whipped Rich's Bettercreme using a petal nozzle.
  17. Place Rich's Strawberry Nufill and candy clay chocolate flowers.
  18. Put edible silver leaf on top.

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