Framboesa-Pistachio cake (Raspberry-Pistachio)

Category: Confectionery
Framboesa-Pistachio cake (Raspberry-Pistachio)

Ingredients

Pistachio biscuit D18:
Egg 1 pc (58g)
Sugar 30 g
Vanilla pod 1/2 pc
Pistachio paste 20 g
Flour, high quality 35 g
Baking powder 3/4 tsp (4.75g)
Salt 1 g
Almond flour 15 g
Raspberry Cream D16:
Raspberry puree b / c 80 g
Cream 35% 85 g
Sugar 50 g
Yolk 2 pcs (37 g)
Gelatinous mass 18 g
Raspberry Jelly D16:
Raspberry puree b / c 100 g
Water 50 g
Sugar 30 g
Gelatinous mass 36 g
Pistachio mousse:
Milk 290 g
Pistachio paste 30 g
Yolks 65 g
Sugar 65 g
Gelatinous mass 42 g
Cream 35% 290 g
Glasses:
Water 75 g
Sugar 150 g
Glucose syrup 150 g
Cold milk 100 g
White chocolate 150 g
Gelatinous mass 84 g
Dye, titanium dioctide

Cooking method

  • Pistachio biscuit:
  • Sift flour, salt and baking powder. Add sugar, vanilla seeds (can be replaced with vanilla sugar 5-7g), almond flour, egg, pistachio paste and mix thoroughly with a whisk until smooth. Spread the dough over the rug or parchment, knock the baking sheet on the table so that the surface is leveled. (I baked in an 18 cm mold and then cut out a 16 cm circle) Bake in a preheated oven at 180 ° C for 6-8 minutes. Cool the finished biscuit, cut out the desired shape, set aside.
  • ======
  • The whole cake requires 180 g of gelatinous mass, for this we pour 30 g of granulated gelatin with 150 g of water, stir, let stand for 5 minutes, heat in a water bath or microwave. Done. the result is a transparent mass, ready to use. We cover with cling film in contact and put in the refrigerator until needed.
  • ======
  • Raspberry Cream:
  • Bring the raspberry puree with cream to a boil. Mix the yolks with sugar and add a thin stream to the raspberries. With constant stirring, boil the mixture until it thickens slightly (85 * C). Remove from heat, add gelatinous mass, mix. Let it cool slightly and pour it into a mold / ring (I have a 16 cm silicone circle). When it is completely cool, put it in the freezer.
  • Raspberry Jelly:
  • Mix raspberry puree, water and sugar in a saucepan and bring to a boil, stirring occasionally. As soon as it boils, remove from heat, add the gelatinous mass, mix. When the mass has cooled, pour it into a mold on top of the cream, put it in the freezer.
  • Pistachio mousse:
  • Beat the yolks with sugar and pistachio paste. Bring the milk to a boil, remove from heat and pour it into the yolk-pistachio mixture in a thin stream. Pour everything back into the pan, where the milk was warmed up and, with constant stirring, bring the mass to a slight thickening (85 * C). Remove from the stove, filter through a sieve, add the gelatinous mass, cool and add whipped cream. Here I ask you to pay attention to the photo - this is not quite what should come out. I whipped the cream into stable, almost hard peaks, because the mousse is so airy with air bubbles. As far as I understand, this is considered a mistake. Therefore, it would be more correct to introduce half-whipped cream.
  • Assembly:
  • We tighten the ring with a film or take the desired shape, spread a layer of pistachio mousse on the bottom. Twist the frozen strawberry fillings on top of the center and cover with the remaining mousse. We finish the assembly with a pistachio biscuit, slightly pressing it. We cover the form with cling film and put it in the freezer until it is completely frozen.
  • Glasses:
  • Bring water, sugar and glucose to a boil (103 * C), remove from heat, add cold milk, then chopped chocolate. Mix, add gelatinous mass. Finally, add titanium dioxide and dye (mine is green).Punch with a blender, cool to 30-35 * C.
  • Cover the frozen cake with glaze, let the leftovers drain, transfer to a substrate, decorate as desired.

The dish is designed for

1 cake with a diameter of 18 cm

Note

I made a cake for my baby for 2 years old, made a crocodile from chocolate, holding balls in my hands. Somehow I am still not in tune with tempering, the proper shine has not turned out, but the chocolate crunched, this is already pleasing.
Framboesa-Pistachio cake (Raspberry-Pistachio)
I was inspired by the work of Ulyana 🔗 below the cake is her hand creation
Framboesa-Pistachio cake (Raspberry-Pistachio)
Despite the mistakes in technology, I am very pleased with the cake, so I am willing to share it with you. It's bombastic in taste and bright inside without a drop of dye.
Recipe adapted from 🔗./2015/02/buche-framboesa-pistachio.html

celfh
Oh, how beautiful !!!
And congratulations to your daughter!
kristina1
Anka_DL, Anya, and I pliz a piece, very cool cake !!! Thank you, I looked at the cake and the mood rose ... and happy jam day !!!!
Anka_DL
celfh, kristina1thank you girls
Della
What a handsome cake! I think it's awesome! Can you make pistachio paste yourself?
Kara
Anechka, happy birthday baby! May it grow healthy and happy.

Super cake About the decor I finally keep quiet Just don't say that I didn't have time to take a picture of it
Anka_DL
Della, Julia, thank you for your attention to the recipe. I bought pistachio paste, but you can cook it yourself, there are many options on the network. This one is hanging in my bookmarks 🔗
the site cuts the link, after the dot and before / 2011 you need to insert a blog spot. com Latin script blogspot.com




Kara, Irina, thank you very much.
Separately, the cake, ready-made, decorated, did not take a picture))) but not because I forgot. I was not happy. I made the balls from chocolate and visually seemed heavy to me. Plus they didn't play in color. I wanted to beat the raspberries in the composition, because the bottom of the cake itself was sprinkled with freeze-dried raspberries, and I made the balls red. In the end, it turned out very bland.
Olga VB
Anya, very beautiful cut!
I think it was a wonderful surprise for your little princess!
Congratulations on your daughter's DR!
Della
Quote: Anka_DL
This one is hanging in my bookmarks
Thank you, Anechka, great, I'll go take a look
With the birthday girl, did you check out such deliciousness?
Maritana
Anya, the cut is crazy. If the chocolate crunched and did not melt in your hands, then it was tempered correctly. The gloss is provided by the surface on which the chocolate is applied. The glossier the surface, the better the chocolate shines. Well, the room temperature is 18-20 degrees.
Anka_DL
Olga VB, Olga, thank you




Della, Julia, thank you. Dacha is 2 years old - she likes everything so far




Maritana, Marina, thank you. Yes, maybe because of the textured mat, the gloss did not work. I have already read that it is necessary to rub it for shine. Polish as it were. I will study further

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