PISTACHIO CAKE WITH RASPBERRIES

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)

Instructions

Step 1

1. For the pistachio biscuit, preheat your oven to 180°C (356°F). Grease your baking dishes with butter and sprinkle them with flour or line them with parchment paper. Preheating the oven ensures it reaches the right temperature for even baking.

Step 2

2. Sift the flour, starch, salt, and baking powder into a bowl. Mix well.

Step 3

3. In a small container, combine the butter and finely chopped white chocolate. Melt them together over a water bath and leave to cool to room temperature. Stir continuously to prevent the chocolate from burning.

Step 4

4. Separate the eggs into yolks and whites. Refrigerate the egg whites.

Step 5

5. Beat the egg yolks with a mixer, gradually adding the sugar until you get a light and fluffy mixture (about 5-6 minutes). Add the pistachio paste and continue to beat until the mixture becomes uniform in color.

Step 6

6. Gradually add the cooled butter and chocolate mixture to the yolk mixture and whisk until smooth.

Step 7

7. Beat the refrigerated egg whites until stiff peaks form.

Step 8

8. Fold the sifted flour mixture and the egg whites into the yolk mixture in three stages, starting and ending with the flour mixture.

Step 9

9. Divide the batter into 3 parts. Pour the batter into the prepared molds and bake in the preheated oven for about 25 minutes if using 3 separate molds, or about 40 minutes if using one mold and cutting it into 3 layers afterward. Check the doneness of the cakes with a skewer or toothpick; if it comes out clean, it's ready.

Step 10

10. For the raspberry jelly, soak the gelatin in 120 grams (4.20 ounces) of water.

Step 11

11. Blend the raspberries into a puree using a blender, then add the sugar and heat until the sugar dissolves.

Step 12

12. Add the soaked gelatin to the hot raspberry puree and mix thoroughly until combined.

Step 13

13. Divide the jelly into two equal parts and pour into prepared 16 cm (6.3 inch) ring molds. Freeze until it solidifies.

Step 14

14. For the pistachio custard, whip the soft butter with powdered sugar until fluffy and white.

Step 15

15. Add the cold cream cheese and pistachio paste to the butter mixture. Mix until smooth on a low mixer speed.

Step 16

16. Let the custard chill in the fridge for at least 1 hour before use. Chilling helps set the custard, making it easier to spread.

Step 17

17. Assemble the cake by layering the pistachio biscuit, raspberry jelly, and pistachio custard as desired. Good luck!

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!

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.

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.