Berry Pistachio Cake
Ingredients
- Ingredients
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 1 egg
- 2 Tbsps sugar
- 1 organic lemon (1/2 teaspoon of zest)
- butter (for greasing the pan)
- Parchment paper (for blind baking)
- Legume (for blind baking)
- 200 grams Red Currants
- 200 grams Blueberries
- 6 Tbsps finely ground Pistachio
- 2 eggs
- 200 grams Yogurt (0.1% fat)
- 200 milliliters Whipped cream
- 100 grams Quark
- ½ Vanilla bean (seeds)
- 2 Tbsps sugar
Preparation steps
Pile the flour on the work surface, mix with salt, sugar and lemon zest and make a well in the center of the pile. Cut the cold butter into small pieces to distributearound the well. Crack the egg into the center and chop all of the ingredients thoroughly with a knife, until small crumbs arise. Then knead into a dough with your hands, form into a ball, wrap in plastic wrap and leave for about 30 minutes to cool.
Then roll out the dough to slightly larger than the cake pan and line the greased pan with it, and form an edge. Prick the bottom with a fork several times. Cut parchment paper to the same size and lay on the dough, and put the beans on top. Bake in a preheated oven at 200°C (approximately 400°F) for approximately 15 minutes until golden brown. Remove, allow to cool, and remove the beans and parchment paper.
Rinse the berries, clean, sort and drain well. Mix the pistachios with yogurt and cream, and stir until smooth with the cottage cheese, vanilla, sugar and eggs.
Sprinkle berries on the edge of the crust and slowly add in the pistachio mixture starting from the center. Cover the berries and smooth.
Bake in a preheated oven at 180°C (approximately 350°F) for approximately 30 minutes. Let cool. Remove from the pan before serving.
