Pistachio-raspberry (strawberry) cake

Pistachio-raspberry (strawberry) cake

Ingredients:

For the pistachio sponge cake:
C0 eggs - 4 pieces
Sugar - 120 g
Flour - 145 g
Baking powder - 1.5 teaspoons
Pistachio paste - 60 g
Milk - 40 g
Vegetable oil - 56 g
Greenish dye optional (I did not use it)

For raspberry confit:
Frozen raspberries – 300 g
Citrus pectin – 5 g
Sugar – 120 g
Gelatin powder 8 g
Water for gelatin 40 g

For pistachio cream:
Mascarpone - 200 g
Curd cheese - 340 g
Cream 33% - 70 g
Pistachio paste - 70 g
Sweet powder 60-80 g
Greenish dye optional (I did not use)

*I made a little more cream than according to the recipe

For the outer coating:
Curd cheese - 340 g
Sweet powder - 80 g
Butter 82.5% - 90 g
Pistachio paste - 50 g
Greenish dye optional (I did not use it)

Prepare a sponge cake.

Prepare 2 18 cm molds in advance, lining the bottom with baking paper. You can also bake in detachable iron rings, placing them on a silicone mat or baking parchment.

Preheat the oven to 175 degrees.

Divide the eggs into whites and yolks.

Sift flour and baking powder.

Start beating the egg whites at medium speed. If you immediately switch to the highest speed, the proteins will not be saturated with oxygen and the meringue will turn out inhomogeneous and will quickly lose its shape.

As the whites turn into fluffy foam, add sugar in 3-4 additions and beat until stable peaks form at medium speed. Switch to the highest speed and beat for another 1-2 minutes. The upcoming outcome will depend on how perfectly the whites are whipped.

Place the yolks, pistachio paste, butter and milk into a blender glass.

Beat with a blender until smooth. Add greenish (pistachio) coloring if desired.

Pour the pistachio mixture over the whites (don't forget to scrape off any remaining mixture from the blender), sift the flour and baking powder on top.

Gently mix the dough with a silicone spatula with quick and confident movements from bottom to top until smooth. There is no need to stir the dough for a long time; if small particles remain, they will disperse during the baking process.

Pour the batter equally into the prepared pans.

Bake for approximately 25 minutes (depending on the oven), check for doneness with a skewer. Do not open the oven during baking!

If 2 molds don’t fit into the oven right away, then bake one at a time, but I haven’t tried it.

Take out the finished biscuits and place them upside down on a wire rack, leave for 30-40 minutes, then remove the biscuit from the mold and cool completely on the wire rack.

Wrap the cooled biscuits in cling film and put them in the refrigerator for 3-4 hours (you can overnight (that is, in the dark) ).

Prepare raspberry confit.

Strawberry is prepared in the same way!

If you want 2 layers of confit, then you need 2 rings of 15 cm, I made 1 layer in a 16 cm ring.

Place the rings in the freezer in advance so that the inside will set faster around the edges and will not leak out.

Thaw the raspberries ahead of time (in the latter case, place them in a saucepan on the lowest heat and thaw).

Soak gelatin in cool water.

Mix pectin with sugar.

Place raspberries in a saucepan, heat to 40-50 degrees and add pectin and sugar, stirring constantly.

Bring the mixture to a boil and simmer for 3-4 minutes.

Dissolve the gelatin (I dissolve it in the microwave).

Let it cool a little and add the dissolved gelatin and mix thoroughly.

Pour the mixture into the frozen rings, placing them on a silicone mat.

Place in the freezer until completely frozen.

Prepare the cream.

Place mascarpone, curd cheese, pistachio paste, sweet powder (if using dye, add at this step) into a bowl.

Beat with a mixer at medium speed until smooth (mascarpone should not be beaten at high speed, otherwise it will separate).

Add cool cream evenly, whisking continuously.

Assembling the cake.

Prepare a split ring and acetate film 10 cm high.

Remove the raspberry confit and remove the rings.

Cut any biscuit into 2 short layers, thinly cutting off the top crust. I cut with a long bread knife (with serrations) on a turntable.

Squeeze a little cream onto the base and place the first shortbread.

It is better to apply the cream from a pastry bag in a spiral.

So that all layers of cream are similar, I weigh the bowl of cream, subtract the weight of the bowl (weigh it in advance), and spread the same weight of cream on any shortcake.

Apply a thin layer of cream, lay out the confit, apply a thin layer of cream on top and cover the joint with cream.

Place the second sponge cake, iron it with your hand or an iron, apply the next layer of cream, then the next sponge cake, cream and again the inside.

Place the cake in the refrigerator for 3-4 hours.

Prepare cream for external coating.

Remove the butter from the refrigerator in advance so that it comes to room temperature.

Remove the cheese 20 minutes before cooking.

Beat butter with powder for 3-4 minutes, add cheese and pasta and beat for 5-6 minutes until a smooth and airy cream is obtained.

Transfer the cream into a pastry bag.

Take out the cake, remove the ring and film.

Apply the cream to the side in a spiral, and apply the remainder to the top of the cake.

Level the top of the cake with a spatula, then level the side of the cake with a scraper. Wipe the substrate from cream deposits with a napkin or

Place in the refrigerator for 20 minutes, remove and smooth the joint with a hot, dry spatula towards the middle of the cake, trying to make it very even.

Place the leveled cake in the refrigerator until decoration (at least 20-30 minutes).

Decorate the finished cake as desired!

I used DGF Royal Pistachio paste, 200 g, carat violetta cheese, Bonfesto mascarpone, snow-white city cream 33%, Doctor Etker gelatin, APC citrus pectin.

Pistachio sponge cake

Pistachio sponge cake, step-by-step recipe on how to bake pistachio sponge cake for a cake.

Ingredients for “Pistachio sponge cake”:

Step 1

• Pistachios – 125 g
• Sugar - 100 g
• Egg yolk – 130 g
• Egg white – 70 g
• Wheat flour / Flour - 120 g

Step 2

• Egg white – 270 g
• Sugar - 100 g

Production time: 60 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Pistachio sponge cake”:

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Comments and reviews

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December 26, 2014 Aigul4ik #

December 26, 2014 yulia_dob #

December 26, 2014 ruta-2014 # (recipe creator)

December 25, 2014 Venka #

December 25, 2014 ruta-2014 # (recipe creator)

December 25, 2014 Venka #

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Pistachio-raspberry cake

Ingredients

Manufacturing

Pistachio sponge cake. In a mixer bowl, mix almond flour, sweet powder, eggs with yolk, and pistachio paste. Beat until the mixture rises and becomes a fluffy homogeneous mass for about 8 minutes. Separately beat the meringue until soft peaks of protein and sugar form. Combine both masses, carefully stirring with a spatula, add starch and lastly add melted butter. Pour the mixture into a 30x40 frame and bake on convection mode for 170C-20 minutes (but use your oven as a guide for the time). Cut a sponge cake 18 cm in diameter. Place in the freezer. Prepare a crispy layer. The remaining sponge cake can be frozen; I cut out rings for small cakes, or alternatively cut it for decoration or put it on top in cups. You can also dry it in the oven and serve it as a rusk dessert for tea.

Crispy layer. Melt the chocolate with pistachio paste in the microwave, add the raspberries and rice, stir everything until smooth, spread over the biscuit when warm, and freeze.

Raspberry cream. Soak the gelatin. Melt snow-white chocolate. Heat the puree in a saucepan without bringing it to a boil, melt the gelatin in it, and evenly add the melted chocolate. Pour in cool cream. Punch the mixture with a blender and pour onto the crispy layer, put the freshest raspberries on top and freeze.

Pistachio cheesecake mousse and assembly. Soak the gelatin and then melt it. Boil syrup from water and sugar to 121C. Prepare pate a bombe from the yolk and syrup, beat the yolk until white, slowly pour in the syrup and beat until a snow-white, fluffy thick mass and complete cooling. In a bowl, mix cream cheese and pistachio paste, heat to 70C in the microwave, stirring the mixture from time to time. Melt the gelatin and pour into the hot creamy pistachio mixture. Whip the cream with sweet powder until soft peaks form. Mix the pate a bombe with the pistachio cream mixture. Later add whipped cream to the total mixture. Assembling the cake is done upside down. To begin, put the d20 cm ring with the tray in the freezer. This is necessary so that the mousse does not leak out and immediately grabs onto the frozen walls and bottom. Do what is more convenient for you, someone lays a film on the sides and bottom, I have a small round silicone mat and pour the mousse onto it. So: we have a ring d 18 cm inside which is a sponge cake, a crispy layer and raspberry cream. We take out a larger ring from the freezer and pour in all the pistachio mousse, drown the cream and sponge cake in it, so that the sponge cake is on top. It’s better to put it in the freezer for a day.

Glaze. Bring water, sugar and glucose to a vigorous boil. Pour into a bowl with snow-white chocolate and condensed milk, add squeezed gelatin and coloring. Blend with a blender to avoid bubbles. Strain and cover with film in contact. The glaze is made a day in advance. The working temperature of the glaze is 30-35 C. Remove the cake from the freezer, remove the ring and film, and turn it over. Fill with glaze. Decor as desired.

Pistachio sponge cake

Give an olive color to the biscuit without using dyes. Pistachio sponge cake has a beautiful color and at the same time has a subtle aroma. This is a good method to make the cake exciting and unusual. A cream based on cream cheese is better suited for this sponge cake than any other. Well, a few words about decoration. It's not necessarily mastic. You can simply sprinkle the cake with sweet powder, decorate with pistachios, and pour glaze over it. There are plenty of options.

1. Main
2. Recipe groups
3. Pistachio sponge cake

Ingredients and how to cook

ingredients for 14 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 3 hours

manufacturing method

1. Place softened butter in a mixer bowl. Add sugar here and beat until fluffy foam is achieved for 5 minutes. The mass should turn white and increase in volume.

2. Without ceasing to beat, break one chicken egg into the meat mass. After each egg, beat the mixture for 2-3 minutes.

3. Grind the pistachios using a blender and place in a bowl with the main mixture. After the pistachios, add lemon zest, pour milk, stir until smooth.

4. Sift flour with baking powder into a separate bowl. Add a pinch of salt here. Mix all dry ingredients with a hand whisk.

5. Carefully add the pistachio mass to the dry ingredients. Mix thoroughly. Place the dough in a mold with a diameter of 18-20 cm.

6. Place the form in the oven preheated to 170 degrees. Bake for 25-35 minutes. Afterwards, cool in the mold and then remove.

7. While the biscuit is cooling, prepare the cream. Whip the chilled cream into a fluffy mass. Beat cream cheese with sweet powder in a separate container. Then combine both masses and mix with a spatula so that the cream does not fall off.

8. Cut the biscuit into 2 parts, coat with cream, and assemble the cake. We will not cut off the top that rose during baking. Let the cake be rounded. We put it in the refrigerator.

9. From now on the cake is completely ready. But in the recipe it is decorated with mastic. It is not necessary to continue, but optional. So, let's prepare the ganache to smooth the cake. Heat the cream over the fire, but do not boil.

10. Break the chocolate into pieces. Place in hot cream and stir until completely smooth. Leave for 15 minutes. Let the ganache thicken. Use it to level the surface of the cake. Let it harden in the refrigerator.

11. Now roll out the mastic and cover the cake with it. Trim off the excess on the sides. We decorate with flowers cut out of snow-white mastic. You can cut out using cookie cutters. It can be not only flowers.

This is what a beautiful and delicious cake turned out to be.