Pistachio and Raspberry Cake

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Pistachio and Raspberry Cake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 55 min.
Ready in

Ingredients

for
1
For the shortcrust
200 grams
50 grams
1 pinch
1 teaspoon
½
organic Lemon
100 grams
1
For the chocolate layer
3
Eggs (separated)
75 grams
1 pinch
20 grams
75 grams
For preparation
4 tablespoons
For the cream filling
8 sheets
500 grams
40 grams
½
organic Lemon
2 teaspoons
100 grams
150 grams
Raspberries (frozen or fresh)
150 milliliters
1 teaspoon
For garnish
100 grams
1
clear Pie glaze

Preparation steps

1.

For the shortcrust, mix the flour with salt, sugar, grated lemon zest and vanilla sugar. Sprinkle small pieces of butter over the flour and mix using a dough scraper until crumbly. Incorporate the egg and mix everything quickly into a dough, then refrigerate for 30 minutes.

2.

Preheat the convection oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

3.

For the chocolate layer, beat the egg yolks with sugar and salt until foamy. Mix the cocoa with flour. Beat the egg whites until stiff, and fold into the egg yolk mixture. Sift the flour and cocoa over the top and gently fold in. Spread the batter on the baking sheet about 1 cm (approximately 1/2 inch) thick and bake for 7-10 minutes. Turn out the cake immediately onto a wire rack and let cool. Turn the oven temperature down to 180°C (approximately 350°F).

4.

Line a baking sheet with parchment paper. Roll out the shortcrust dough to the size of the baking sheet, prick several times with a fork and bake until golden brown pastry, about 10 minutes. Turn out and allow to cool on a wire rack.

5.

Cut the shortcrust into 2 and the chocolate layer into 1 piece the size of the rectangular loaf pan.

6.

Spread the layers with raspberry jam and stack with the chocolate layer between the shortcrust.

7.

Line the loaf pan with parchment paper strips and lay the cake layers in the bottom of the pan.

8.

For the cream filling, soak the gelatin in cold water for 10 minutes. Stir the yogurt with sugar, grated lemon zest and vanilla sugar until smooth. Whip the cream until stiff.

9.

Drain the gelatin and melt in a saucepan over low heat. Stir 2 tablespoons of the yogurt mixture into the gelatin then mix everything together.

10.

Fold the pistachios, raspberries, whipped cream and raspberry brandy into the gelatin mixture. Spread over the cake base and refrigerate until set.

11.

Melt the white chocolate in a bowl over a hot water bath and spread thinly on a large board and leave to set.

12.

Prepare the cake glaze according to package directions and spread on the cake. Carefully remove the cake from the loaf pan and cut into slices.

13.

Scrape the chocolate to make curls and form into a flower. Garnish the cake slices with the chocolate flowers and fresh raspberries.