Pistachio pie with cherry and red wine

Category: Confectionery
Pistachio pie with cherry and red wine

Ingredients

For the test:
flour 150 g
butter 220 g
eggs (large) 3 pcs
sugar 200 g
pistachio paste 150 g
baking powder 1 tsp
juice and zest of half a lime
Filling:
cherry (fresh frozen) 600 g
dry red wine 200 ml
juice and zest of half a lime
cinnamon stick
star anise 2-3 pcs
Cherry juice 50 ml
sugar 150 g
water 100 ml
corn starch 50 g
pistachios and powdered sugar for sprinkling

Cooking method

  • 1. Defrost the cherries, drain the resulting juice. Measure out 50 ml for the filling, do not use the rest (if any) in this recipe. Remove the zest from the lime and squeeze the juice.
  • 2. Beat the softened butter with sugar until fluffy. Add whole egg, beat. Then, without stopping whipping, add two yolks one by one. Cut the pistachio paste into small pieces and beat with the remaining proteins, zest and lime juice until smooth. Combine with butter-yolk mass and gradually add flour mixed with baking powder.
  • Pistachio pie with cherry and red wine
  • 3. Spread the dough evenly in a mold lined with baking paper and place in an oven preheated to 180 degrees. Bake until dry skewer and light gold grain for about thirty minutes. Cool the finished cake.
  • Pistachio pie with cherry and red wine
  • 4. For the filling, combine wine with sugar and cherry juice. Add spices, remaining juice and lime zest and bring to a boil. Dissolve starch mixed with two tablespoons of sugar in 100 ml of water (take from the total amount of sugar for the filling) and pour into boiling wine. Add cherries and simmer until thick. Reduce heat to low and stir continuously to avoid clumping. At the time of the introduction of starch, the mixture changes its bright color, becomes unclear. But by the time it thickens, the color returns.
  • Pistachio pie with cherry and red wine
  • 5. Cool the filling to room temperature and spread evenly over the surface of the cake. Allow to cool completely, sprinkle with pistachios and powdered sugar.
  • Pistachio pie with cherry and red wine
  • You can read how to make pistachio paste at home here: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182907.0

The dish is designed for

10-12 servings

Time for preparing:

about 2 hours

Cooking program:

oven

Note

It turns out a delicate cake that melts in your mouth, and its aroma is immediately associated with the New Year holidays. And although this cake does not have a very "ceremonial" look, it is very cozy and homely and I have been baking it during the New Year holidays for more than one year. Perhaps some of you will want to try it.
Cook with love and bon appetit!

Arka
It turns out a delicate cake that melts in your mouth, and its aroma is immediately associated with the New Year holidays.
Marisha, I willingly believe you!
so wanted a pie! so beautiful! I imagine the smell and fall into a hungry swoon
Twist
Arochka Changing the pie for your duck! I licked the whole monitor yesterday!
Arka
and there have been no ducks for a long time ... so send the pie in advance
it's time for me now to lay out recipes
my tonsils were chipped, so I'm on an ice cream-whipped-cream diet now, I can't swallow anything else
Akimell
Marin, I'm faint. What a treat! For me, everything with cherries cannot be tasteless. I'll do it tomorrow. Explain, please, for the gifted, pistachio paste is: "pistachios and almonds grind with a blender into very fine crumbs. From two tablespoons of sugar and one tablespoon of water, boil the syrup, add it to the ground nuts and beat all together into a homogeneous paste. "Did I understand correctly?
Twist
Natulhold on! And we are waiting for the recipes.

Lena
, Thank you!!! Everything is correct. It turns out such a green paste. You can cook with a margin, it is perfectly stored in the refrigerator. I usually do it on the basis of 200 g of pistachios, because peeling them is quite a dreary task. And so there is a supply for a couple of weeks - I wrap it in plastic wrap and in the refrigerator.
barbariscka
Twist Marina, wonderful cake, you can already feel the approach of the New Year !!
Twist
Vasilisa, Thank you!!!
the New Year is already approaching !!
Aha! When it was baking, a neighbor brought in the mail (they were given it by mistake), so he says: "The whole entrance smells like New Year, you are teasing people again."
Akimell
Quote: Twist

When it was baking, a neighbor brought in the mail (they were given it by mistake), so he says: "The whole entrance smells like New Year, you are teasing people again."
So maybe mail was just an excuse? And he himself hoped that he would get it too ...
Admin

Oh, Marina, I do not know what to do with you, and what a taboo to put on your recipes Vkusnyashki constantly from you, how to live on - I just don’t know!

THANKS for the ideas!
Omela
Marishwhat a delicacy !!! Pistachios, wine !!!!
Twist
Lena, you looked into the water! He left, of course, with a pie,

Tanyusha
, thank you very much for such words !!!
and what is the taboo to put on your recipes
I don’t eat either. I only try a little bit if the recipe is new. And so I hold on

Ksyusha, Well, it's New Year's cake.
Admin
Quote: Twist

I don’t eat either. I only try a little bit if the recipe is new. And so I hold on

So, and you still need to watch And this is torture for the stomach I also hold on
Svettika
Twistwhat a delicious cherry! I want it already! Thank you!
Twist


So, you still need to watch And this is torture for the stomach
Tanya, but for me the worst thing is when I hear how smelly ... t.

Svettika,
to your health!

Nagira
Marishwhat a wonderful New Year's cake!

I recently returned here - after my summer travels, I was also sent to a sanatorium ...
And I just don't know how to look through all your recipes, you have created so many things ...
You have golden hands, I envy your home tasters!
Twist
IrishaI hope you had a good rest! I was waiting for you with impatience! I am very glad that you are with us again.
Thank you very much for such kind words !!!
Nagira
everything is mutual, Marish!
You know, this is your cherry-pistachio miracle, I can imagine the taste, but the sea buckthorn - urgently needs to be repeated after you! Such a mystery for me ... today I already bought sea buckthorn, if tomorrow I get free early and I have enough strength, I will definitely pamper myself and my family with a new taste
Twist
Irisha, I hope everything works out!
And the taste of the pie can vary. It depends on the time of heat treatment of the sea buckthorn. If you boil it longer, then the cake will have hints of caramel. And the filling will turn out to be a rich amber color.

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