Delicious sponge cake with raspberries and pistachios.

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Delicious sponge cake with raspberries and pistachios.

And today I have a tender, very tasty, just inspiring biscuit cake with raspberries and pistachios. Having tried it, you plunge into the world of pleasure and bliss! He conquers from the first piece! Such a delicious combination of unusual pistachio biscuit, delicate, bewitching cream and raspberries! And in terms of how beautiful he is - as in the picture! Let's do it together! Do not worry - it is easy to manufacture.

Ingredients:

  • vanillin - 2 grams;
  • eggs - 3 pieces;
  • sugar - 150 grams;
  • pistachios - 30 grams;
  • flour - 150 grams;
  • salt is a pinch.

Butter cream:

  • butter - 200 grams;
  • cream cheese - 200 grams;
  • vanilla - 2 grams;
  • berries to taste;
  • icing sugar - 100 grams (to taste);
  • white chocolate for sides - 100 grams.

Delicious sponge cake with raspberries and pistachios. Step by step recipe

  1. For biscuit dough: add salt, sugar, vanillin to slightly beaten eggs and beat with a mixer at a maximum speed of 10 minutes. As a result, you will get a very magnificent, dense egg mass (it will be almost white).
  2. Grind the pistachios with a knife, in a mortar with a pusher or a rolling pin. It is not recommended to grind them with a blender, as the nuts are quite oily, so the blender will grind them into a paste, and we need separate crumbs of pistachios.
  3. Pour pistachios and sifted flour, carefully mix with a silicone or wooden spatula so as not to disturb the air structure of the dough. Stir with a spatula with movements from the bottom up.
  4. We spread the dough on a baking sheet covered with parchment paper, a little greased with butter. You can also use a special silicone mat for baking a biscuit. Flatten the dough into a layer about 1 centimeter thick.
  5. Bake in a preheated oven at 180 degrees, 10-12 minutes. We leave the finished sponge cake until completely cooled.
  6. We prepare white chocolate: we temper it — we heat it up to 40 degrees, cool it to 25-26 and again heat it to a working temperature of 28 degrees. This is done so that the chocolate details harden well, become hard and have a beautiful glossy shine. First, melt the pieces of chocolate in a water bath (in a glass or plastic container), constantly stirring and bringing the temperature to 40 degrees. We cool by putting our container in a bowl of cold water (make sure that the water does not get into the chocolate), do not forget to constantly interfere. When the chocolate has cooled to 25-26 degrees, it must again be heated to operating temperature - for white chocolate it is 28-29 degrees (this can be done in the microwave, keeping for 5-8 seconds and constantly mixing). We check the correctness of tempering - dip the tip of the knife into the chocolate mass and put it on the table: after 2-3 minutes the chocolate should freeze. If this does not happen, then continue to heat, cool and heat again.
  7. From prepared (tempered) chocolate, we make blanks for biscuit - sides in the form of strips, with an approximate size of 7x4 centimeters. It is very convenient to do this with a biscuit confectionery pallet: dip in chocolate and make strokes on parchment paper.
  8. We send chocolate to the refrigerator until it solidifies.
  9. Cooking cream: combine room temperature butter, cream cheese, vanillin, beat them with a mixer, gradually adding icing sugar. Adjust sweetness to your liking.
  10. Using a pastry ring (I have a diameter of 20 centimeters), cut 2 cakes from a frozen biscuit.
  11. For a beautiful cake shape, we collect it in a confectionery ring. Spread the biscuit on the bottom, fill with ⅔ of the cream, raspberries on top. Fresh berries are best, but frozen can also be: just thaw them and dry them a little on a towel.
  12. We spread the second layer of cake, slightly press, so that the cream below is distributed as well as possible. And we send everything to the refrigerator for an hour, so that the cream freezes. For an emergency setting, put it in the freezer for 15 minutes.
  13. Cover the frozen cake on top and on the sides with the rest of the cream, decorate with raspberries, pistachios. And on the sides in a circle we glue the frozen sides of white chocolate.

The biscuit raspberry cake with pistachios is ready! Very soft dough, with a slight aftertaste of pistachios, a delicate creamy cream diluted with light raspberry sourness - I would eat and eat it! Instead of raspberries, you can use any others (strawberries, blueberries, and so on). Since my child loves bananas, I prepared a banana cake for him - it also turned out very tasty and tender. And you can come up with your own unusual option.

Bon appetit with “I like to cook”!

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