Pistachio-raspberry cake with vertical layers

Category: Confectionery
Pistachio-raspberry cake with vertical layers

Ingredients

Biscuit
Eggs 4 things
Sugar 120 g
Flour 120 g
Pistachio paste 2 h l
Raspberry puree
Raspberries (rubbed through a sieve) 120 g
Sugar 50 g
Cream 1
Cream cheese 200 g
Cream 100 g
Powdered sugar 50 g
Raspberry puree 1 tbsp
Cream 2
Cream 200 g
Powdered sugar 100 g
Butter 300 g
Condensed milk 150 g
Ganache
White chocolate 150 g
Butter 75 g

Cooking method

  • Pistachio-raspberry cake with vertical layersBeat the whites with half the sugar until standing peaks. I have an old mixer, whipped up like this
  • Pistachio-raspberry cake with vertical layersBeat the yolks with the second half of the sugar. Add pistachio paste and beat until smooth
  • Pistachio-raspberry cake with vertical layersAdd whipped egg whites to the whipped yolks and mix gently with a silicone spatula
  • Pistachio-raspberry cake with vertical layersAdd flour and stir with a spatula until smooth
  • Pistachio-raspberry cake with vertical layersIt turned out such a dough, tender and airy
  • Pistachio-raspberry cake with vertical layersTransfer the dough to baking paper on a baking sheet, distribute over the entire area and place the baking sheet in an oven preheated to 180 degrees. Bake for 10-15 minutes. I got about 20 minutes and the biscuit was overcooked a little
  • Pistachio-raspberry cake with vertical layersSprinkle a towel with powdered sugar and put a hot sponge cake on it, remove the baking paper
  • Pistachio-raspberry cake with vertical layersImmediately after removing the baking paper, while the dough is warm, roll it into a roll on a towel and leave to cool
  • Pistachio-raspberry cake with vertical layersFor raspberry puree, place raspberries (I have ice cream) in a blender, grind and rub the resulting mass through a sieve. Pour the resulting raspberry puree into a saucepan with granulated sugar. Bring to a boil and simmer for 3 minutes until lightly thickened
  • Pistachio-raspberry cake with vertical layersCombine cold cream cheese and cream plus powdered sugar in a container, add 1 tablespoon of raspberry puree
  • Pistachio-raspberry cake with vertical layersBeat all ingredients with a mixer until creamy
  • Pistachio-raspberry cake with vertical layersDivide the rolled roll into 3 parts. First grease each part with raspberry puree, apply cream on it and twist. Coat the second and third layers with raspberry puree and cream in the same way and wrap each subsequent layer around the first layer
  • Pistachio-raspberry cake with vertical layersStraighten the cake with your hands and place it on a substrate
  • Pistachio-raspberry cake with vertical layersSpread the remaining cream over the whole cake to secure the crumbs. Wrap the cake in a bag or plastic wrap and put it in the refrigerator to infuse and soak
  • Pistachio-raspberry cake with vertical layersMy cake stood in the refrigerator overnight and in the morning it looked like this
  • Pistachio-raspberry cake with vertical layersSince the cake is very tender and soft,
  • I decided to make the first coating with ganache in oil. For ganache, place chocolate in a container and dissolve it in a water bath
  • Pistachio-raspberry cake with vertical layersStir the chocolate well so that there are no lumps, cool it a little and add the chopped soft butter. Stir until smooth
  • Pistachio-raspberry cake with vertical layersCool the mixture of butter and chocolate a little and beat with a mixer at high speed until creamy
  • Pistachio-raspberry cake with vertical layersCover the cake with ganache and refrigerate. I did not particularly align, because the cake turned out to be crooked and the layer of cream was supposed to be sufficient
  • Pistachio-raspberry cake with vertical layersFor the cream, beat the well-chilled cream until soft peaks. Beat the softened butter until white in a separate container. While continuing to beat, gradually add the condensed milk.
  • Pistachio-raspberry cake with vertical layersAdd whipped cream to butter cream and stir at the lowest mixer speed
  • Pistachio-raspberry cake with vertical layersThe cream turns out to be very dense
  • Pistachio-raspberry cake with vertical layersCover the chilled cake with cream, level and decorate as you wish
  • And here are the cakes themselves, for which it was all started
  • Pistachio-raspberry cake with vertical layers

The dish is designed for

4-6 servings

Cooking program:

Oven, stove

Note

The recipe is taken from the alexmilana website.For a long time I was staring at him and really wanted to try to make such a cake and look at the vertical cakes. As soon as I managed to find pistachio paste, so I started the cake. Brought the result.
From this amount of ingredients for the biscuit, I got a cake weighing 1350 g. Small. There is still a cream for leveling and decorating, it turns out a lot.

MariS
Wow, what a masterpiece, Helen! I've never seen such a vertical cake!
Rituslya
Helen, well, in general !!!!
You can't take your eyes off such beauty ...
I look and swallow saliva, the handsome man is too appetizing!
Lenochka, thanks!
I can never do that.
Elena_Kamch
Marinochka, Thank you! I really wanted to bake it




Ritochka, Thank you! The eyes are afraid, but my hands make them I have enough shoals, but, most importantly, in this matter, perseverance and desire
lettohka ttt
Elena_Kamch, Helen,: girl-swoon: What a beauty! : girl-swoon: Very delicate and beautiful cake!
Elena_Kamch
Natasha, very glad that I liked the cake

Now I'll go, I'll take off a sample, I'll tell you more about the taste

kristina1
Elena_Kamch, Elena, very nice..
Elena_Kamch
kristina1, Thank you! It turned out delicious
Anatolyevna
Elena_KamchHelen, what a beauty! And the taste
Quote: Elena_Kamch
It turned out delicious
Very nice!
Elena_Kamch
Anatolyevna, Tonya, Thank you!
I am glad that you liked

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