Ingredients
Pistachio Biscuit
- 6 eggs (6 pcs)
- 160 grams (5.65 ounces) sugar
- 130 grams (4.60 ounces) flour
- 50 grams (1.75 ounces) butter
- 50 grams (1.75 ounces) white chocolate
- 1 tablespoon starch
- 50 grams (1.75 ounces) pistachio paste
- 10 grams (0.35 ounces) baking powder
- pinch of salt
Raspberry Jelly
- 20 grams (0.70 ounces) gelatin
- 400 grams (14.10 ounces) frozen raspberries
- 40 grams (1.40 ounces) sugar
- 120 grams (4.20 ounces) water
Pistachio Custard
- 1 kilogram (2.20 pounds) cold cream cheese
- 440 grams (15.50 ounces) very soft butter at room temperature
- 210 grams (7.40 ounces) powdered sugar
- 6 tablespoons pistachio paste (approximately 90 grams or 3 ounces)
Equipment
- Mixing Bowls
Various sizes needed for wet and dry ingredients. Tips: Use glass or metal bowls for better temperature control.
- Electric Mixer
Handheld or stand mixer, essential for whipping eggs and cream. Tip: A stand mixer can make your work easier and more efficient.
- Spatulas
For folding and mixing ingredients gently. Tip: Have both rubber and silicone spatulas available for different tasks.
- Ring Molds
Essential for shaping the jelly. Tip: Silicone molds are easier for removing the set jelly.
- Baking Pans
Required for baking the biscuit layers. Tip: Use parchment paper to prevent sticking and ensure easy release.
- Sieve
For sifting flour and other dry ingredients. Tip: Sifting helps to aerate the flour and removes any lumps.
Instructions
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Servings
When it comes to serving this delightful Pistachio & Raspberry Pastry, the possibilities are endless! 🎉
🍽️ Elegant Dessert Plates: Serve each slice on fine china with a dollop of whipped cream and a sprinkle of crushed pistachios on top for a touch of elegance.
🌿 Fresh Garnishes: Enhance the platter with fresh raspberries and mint leaves. The fresh berries add a pop of color and complement the raspberry jelly filling perfectly.
🥂 Paired with Beverages: Serve alongside a glass of chilled champagne or a cup of herbal tea to balance the rich flavors. The delicate bubbles in the champagne can cleanse the palate between bites while tea offers a comforting warmth.
🍓 Fruity Decor: Create a fruit bouquet with strawberries, blueberries, and slices of kiwi to surround the pastry, making it look even more irresistible. Your guests will appreciate the extra touch of freshness!
Variations
Gluten-Free Variation 🌾: Use a gluten-free flour mix to replace the regular flour in the pistachio biscuit. Ensure that the baking powder you use is also gluten-free to avoid any hidden gluten sources. 🍰
Vegan Variation 🌱: Swap out the eggs for a vegan egg substitute such as flax eggs, and use vegan butter and dairy-free cream cheese in the custard. Be sure to check that the white chocolate is vegan-friendly. 💚
Faq
- Why does my sponge cake sink in the middle?
This is often due to under-baking or opening the oven door too frequently. Ensure your cake is fully baked and avoid unnecessary disturbances.
- How do I prevent my jelly from being too soft?
Make sure to accurately measure the gelatin and allow adequate time for setting in the fridge or freezer.
- Can I make the pistachio custard in advance?
Yes, you can prepare it a day in advance and store it in the fridge. Just give it a good stir before using it to ensure it's smooth.
- How do I avoid lumps in my flour mixture?
Always sift your dry ingredients to aerate them and remove any lumps before mixing.
- Can I substitute another nut paste for pistachio paste?
Definitely! Almond or hazelnut paste can work well, but be aware it will alter the flavor profile of the pastry.
- How do I achieve a smooth jelly texture?
Ensure the raspberry puree is well-blended and strain it through a fine sieve to remove seeds for a silky texture.