Cake "Pistachio-raspberry": ingredients, recipe with photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pistachio desserts have become a favorite of many since they taste pistachio flavored ice cream. They are used to prepare many sweet dishes. To make the perfect green pistachio paste, the nuts must be uns alted, peeled, and crushed. Only then they are added to a variety of delicacies. For example, in the Pistachio-Raspberry cake.

There are many options for such a dessert. For example, you can use a combination of condensed and powdered milk and buttermilk as an egg substitute. This combination really does wonders for helping the cake stay fluffy as it bakes. According to reviews, the dessert turns out to be light and airy, has a pronounced milky-nutty taste. You can decorate such a delicacy with creamy ice cream, raspberries and whole pistachios. A few white chocolate chips can also be added for garnish.

What do you need for this?

For the Pistachio-Raspberry cake recipe withouteggs require a certain combination of ingredients. Nut paste is suggested to be prepared by yourself.

For pistachio paste:

• 200 grams of pistachios, fully peeled;
• 150 grams of white marzipan;
• 220 ml liquid syrup;
• drop of green food coloring, if needed.

As you can see in the photo, the Pistachio-Raspberry cake should have a pronounced light green tint. If the nuts do not form it, you should add a little food coloring.

For cakes:

• canned condensed milk;
• 180 grams of lemon sugar;
• 320 ml buttermilk;
• 2 tsp apple cider vinegar;
• 190ml peanut butter;
• 3 tablespoons pistachio paste;
• 2 tbsp baking powder;
• 1 tsp sodium bicarbonate (baking soda);
• 2 tablespoons skimmed milk powder;
• 450 grams of flour.

For cream:

• 250 grams uns alted butter, softened;
• 250 grams full fat cream cheese;
• 300 grams of cane sugar;
• 1 tbsp vanilla paste or extract.

For registration:

• 400 grams of raspberries;
• peeled pistachios;
• white chocolate chips.

How to make it?

To make the Pistachio Raspberry Cake, you need to do the following:

1. Butter two equally sized cake pans (diameter 25see).
2. Preheat oven to 160°C.
3. In a mixing bowl, combine condensed milk, powdered milk, apple cider vinegar, buttermilk, butter, pistachio paste and sugar. Beat on high speed for five minutes.
4. Mix flour, baking powder and soda.
5. Add dry ingredients to milk mixture in three steps, whisking gently.
6. Divide the dough between the two prepared pans, smoothing the top.
7. Bake for 40-45 minutes. A sharp knife inserted in the middle must be clean. It is very important not to open the oven door for the first thirty minutes - the cakes will almost certainly sink if you do.
8. Remove from the oven and let cool in the molds for ten minutes before transferring to a wire rack. Leave to cool completely.

How to make cream?

To make the cream, beat the butter, vanilla paste and sugar (adding it gradually) with a mixer for five minutes, or until fluffy. Then add cream cheese and beat together briefly. If you overdo it, the cream will become too runny. Store in refrigerator until ready to use.

How to decorate?

Put half of the prepared cream and almost all the raspberries on one of the cakes. Place the second cake on top. Cover the entire Pistachio-Raspberry cake with the remaining cream. Spread over dessert, sprinkle with pistachios, remaining raspberries and chocolate chips.

Mousse version

According toreviews of the Pistachio-Raspberry mousse cake, it is the combination of moderately sour berries and sweet nut paste that allows you to create a unique taste. At first glance, its preparation seems complicated, but these efforts are worth it. You will need the following components for such a delicacy.

For pistachio cake:

• 1 large egg;
• 20 and 12 grams of granulated sugar, separately;
• 7 grams of pistachio paste;
• 20 grams of almond powder;
• 1 egg white;
• 7 grams of flour;
• 10 grams uns alted butter, melted.

For vanilla layer:

• 250 ml whole milk;
• half a vanilla pod;
• 40 grams of egg yolks (about 2);
• 20 grams of starch;
• 4 grams of gelatin;
• 30 grams uns alted butter, soft;
• 160 grams of whipped cream.

For the berry layer:

• 75 grams of strawberry puree;
• 75 grams of raspberry puree;
• 23 grams of granulated sugar;
• 4 grams of gelatin.

For pistachio layer:

• 80ml whole milk;
• 24 grams of egg yolks;
• 2, 5 grams of gelatin;
• 95 grams white chocolate, crushed;
• 45 grams of pistachio paste;
• 170 grams of whipped cream.

For decoration: pistachios and white chocolate.

How to make such a delicacy?

Mousse cake "Pistachio-raspberry" is prepared nextway. First you need to make a nut cake.

To do this, preheat the oven to 200 °C. Line a 20cm x 20cm baking dish with parchment paper. Sift flour and set aside.

As follows from the recipe with a photo of the Pistachio-Raspberry cake, the following steps are followed. Mix pistachio paste with almond powder, egg and sugar (20 grams).

Make the meringue by beating egg white and sugar (12 grams) to stiff peaks. Gently pour it into the pistachio mixture in 2 steps. Be careful not to release air. Add flour.

Put the melted butter into the dough. Pour everything into the prepared pan and bake for 12 minutes. Remove from the oven and let the biscuit cool on a wire rack, then cut into even squares and place in a high rimmed square dish (in one layer).

How to make mousse layers?

Second, make vanilla mousse.

Soak gelatine in cold water. Whisk the egg yolks, sugar, vanilla bean seeds and cornstarch, add the milk, then beat slowly until smooth. Pour into a saucepan and cook over low heat, stirring all the time. Heat the mass to 82 ° C, then remove the pan from the stove and add gelatin to the mousse.

Pour the mixture into a bowl and stir in the oil. Cover the mousse with plastic wrap and refrigerate, but don't let it set completely. Whip the cream until soft peaks form, add 1/3 to the vanilla mousse, stir, then add the rest of the cream. Stir carefully. Pour the mousse over the cakes and leave to set.

Make red berry jelly at this time. Soak the gelatin. Boil strawberry and raspberry puree and sugar until melted, then remove from heat and stir in gelatin. Cool down. Pour red jelly over chilled vanilla mousse and let set.

After that, make pistachio mousse. Soak the gelatin. Whisk egg yolks with pistachio paste and sugar. Heat the milk, then slowly pour it into the prepared mixture. Put the pan on a small fire, heat to 82 ° C, stirring. Remove from heat and stir in gelatin and white chocolate. Cool down. Whip the cream until soft peaks form, carefully fold it into the pistachio mixture. Pour the mousse over the jelly and refrigerate until completely set.

When it's ready, take the Pistachio Raspberry Cake out of the fridge and garnish with chopped nuts and white chocolate.