Raspberry pistachio cake
Ingredients
Servings 6- pistachio paste 80 g
- pistachios 250 g
- sugar 125 g
- water 35 g
- pistachio ganache 90 g
- milk 135 g
- sugar 8 g
- white chocolate 200 g
- sheet gelatin 7 g
- pistachio paste 60 g
- food coloring green - a drop
- cream 35% 200 g
- pistachio biscuit 55 g
- egg 9 pcs.
- sugar 270 g
- premium flour 75 g
- pistachio paste 20 g
- butter 330 g
- almond flour 275 g
- kuli malinovoe 8 yrs
- raspberry 275 g
- sugar 90 g
- 4 g of pectin
- fresh raspberries 5 pcs.
- pistachios 3 pcs.
Cooking
Step 1
Pistachio paste: Grind the pistachios in a coffee grinder, pour water and sugar into a saucepan with a thick bottom, boil the syrup. Pour hot syrup immediately into pistachio paste and mix with a spoon, cool.
Step 2
Pistachio ganache: bring milk to a boil, dissolve sugar in it and melt chocolate, add pistachio paste to it. Pour boiled milk in portions into chocolate. Mix thoroughly, pierce with a blender, add melted gelatin. Mix and add whipped cream.
Step 3
Pistachio biscuit: beat separately the yolks with sugar, add soft butter, pistachio paste, then almond flour and wheat flour. Separately beat egg whites with sugar until soft peaks form. Combine both masses, Spread evenly over the silicone mat. Bake at 175°C for 7-10 minutes.
Step 4
Coolie: grind raspberries with sugar and add a little water, bring to a boil, add pectin and boil for 2-3 minutes, pour into molds and freeze.
Step 5
Assemble the cake: make a side and a bottom for the cake from the biscuit, ganache, put the raspberry filling, ganache again and put it in the refrigerator until it hardens. Garnish with fresh raspberries and pistachios.