Pistachio cake with raspberry confit. Pistachio-raspberry cake

Hello! Are you bored? I really 😍 really only realized this now when I again felt this exciting feeling of posting a new recipe.
And to make my return even more triumphant🎉, I made such, well, such a simply incredible cake! Tender, delicious and perfect for today's June raspberry abundance 🤤
In short, there is no time to explain, we read the recipe, buy raspberries with pistachios and run to try it 😋

recipe

Separate the whites from the yolks.
Beat the whites with half the sugar (45g) until stiff. We start with low speeds, then gradually increase.
Beat the yolks with the other half of the sugar until white and fluffy. Mix with a spatula! 1/3 of the whites, carefully, using movements from top to bottom. Also add flour and starch, then mix in the remaining whites.
Preheat the oven to 180 C, cover the bottom of the mold with parchment, pour the dough. Bake for about 40 minutes.
Then remove from the oven, let cool slightly, wrap in cling film and put in the refrigerator for 8 hours.

Soak gelatin in cold water. If you are using powdered gelatin, add 30 grams of water and let it swell.
Mix the yolks with sugar and pistachio paste.
Bring the milk to a boil, remove from heat and pour into the yolk-pistachio mixture in a thin stream.
Pour everything back into the pan, stirring constantly until the mixture thickens slightly (85 C), light steam appears. Strain through a sieve and let cool slightly, about 4 minutes. Add the swollen gelatin.
Cool and add whipped cream until stiff.
Pour the mousse into a ring or mold lined with cling film. Place in the freezer for at least 8 hours, remove before use.

For the sauce: put the raspberries in a sieve and pour boiling water over them, grind in a blender and rub through the sieve.
Mix the resulting puree with sugar in a saucepan and heat. When the mixture boils, add starch diluted in 30 grams of water. After boiling, cook for another 3 minutes, remove from heat and cool. Cover with cling film and place in the refrigerator.

Mix all ingredients for filling. Cut the biscuit in half and soak in the filling.

For the cream, mix all ingredients and beat.

Assembly: sponge cake – cream sauce with fresh raspberries and pistachios – mousse – cream sauce with fresh raspberries and pistachios – sponge cake.

You can make twice as much cream and cover the top of the cake with it, adding a little pistachio paste. And decorate with raspberries.

While walking around a shopping mall in Singapore, I walked into my favorite tea boutique TWG and literally froze when I saw it on display - an incredible dessert that attracted me with its appearance, decor and, later, tastes. For a couple of months now I’ve been toying with the idea of ​​telling you about Gourmet glaze, which perfectly seals inside any cakes, any textures and fillings, because, in essence, you envelop the product with a layer of chocolate shell, but the glaze does not harden, so it does not crumble, as it was, for example, Eskimo as a child. Our raspberry-colored glaze hints at the filling, and the nuts add crunch, which is very appropriate here (by the way, nothing prevents you from using freeze-dried raspberry pieces). What is inside? Three layers of pistachio sponge cake. We haven’t made one like this yet, it’s very difficult to describe its texture: it’s not the usual soft sponge cake, but it’s not a brownie either, it’s dense, but porous, delicate, but pleasantly knitting, and most importantly, it’s not too sweet, the whole taste here is based on the nut butter that you will use, I used pistachio, it could have been peanut butter and even Nutella, you can make your own, I’ll tell you how. Thus, there are no complex ingredients in the biscuit, and the variability is pleasing. Next is the filling, what will happen between the three biscuits? Whatever you want, I'll take the raspberry confit. Yes, pistachio-raspberry, perfect!! However, you can use any flavor of berries or fruits, even compote is suitable, you decide for yourself. The dessert is modern, but its entire preparation will take you no more than an hour if you follow the recipe correctly! Convinced? Then # Let's Cook!

New: Gourmet glaze, framed assembly

The “” project is growing and today we have a new dessert!

As always, I want to tell you new techniques that you can use and combine with other desserts. I add something a little more challenging to each piece so that we can evolve together.

This dessert belongs to the medium category of complexity, and requires strict adherence to technology: grams, degrees, processing methods and their order. And to make it easier for you, you can order many ingredients and equipment from. If the ingredients are replaceable, I say so, in other situations we strictly follow the recipe. All ingredient substitutions are your own initiative.

Pistachio sponge cake

• Nut butter – 400 g
• Butter - 115 g
• Inert sugar - 40 g
• Eggs - 280 g
• Flour - 260 g

Today we will make pistachio sponge cake. Its idea is that it is great for any product that requires a biscuit thickness of 10-12 mm. At the same time, the taste of the sponge cake turns out to be amazingly rich, and the texture is somewhat similar to a brownie, when it is no longer a soft airy sponge cake, but also dense. Depending on the quality of the nut butter, you can add coloring to get a more distinctive color. We made a biscuit on the course.

Place nut butter (400 g, take any: peanut, Nutella, etc., I used pistachio), soft butter (115 g) and invert sugar (40 g, it is also called Trimolin, can be replaced with honey) in a bowl.

Beat until smooth.

Add eggs (280 g).

Use the mixer again until smooth.

Add flour (260 g) and a pinch of salt.

The dough will be quite thick.

Distribute on a baking sheet 30x40 cm, the thickness of the workpiece should be no more than 8 mm.

For distribution, use a long, flat spatula. Bake at 160 degrees until done (12-15 minutes).

Cut the finished sponge cake into “layers”; the size will depend on your shape. Please note that if the mold expands slightly towards the top, then each sponge cake will be slightly larger than the previous one, this will help to use the raspberry layer more economically.

I used a rectangular loaf pan, 8x27 cm. Line it with parchment paper for future ease of assembly, place the first sponge cake on the bottom and put it in the freezer.

Also put the remaining preparations in the freezer.

Raspberry confit

• Gelatin – 4 g
• Raspberry puree – 150 g
• Sugar - 30 g
• Water - 20 g

Raspberry confit is an excellent filling layer for many products: mousse cakes and pastries, tarts, and such multi-layer products. Confit is a frozen berry (or fruit) puree that is thickened with gelatin or pectin. Due to the fact that we do not have juice, but puree, the texture is more velvety, not as rubbery as the usual jelly.

Soak gelatin (4 g) in ice water. I repeat that the colder the water, the less strength of gelatin we will lose. We put the leaf one in a glass of water, and soak the powder one in a cup in a ratio of 1:6, that is, we need 24 grams of water. Place the puree (150 g, take any) into a saucepan, add sugar (30 g, it will slightly extinguish the sourness of the raspberries, another puree may have excess sugar. And water (20 g). Place on the fire and bring to a boil.

When the puree boils, remove from heat.

Squeeze out the sheet gelatin (and transfer all the powdered gelatin). Gelatin is always added to masses at a temperature of 82-85 degrees. At lower temperatures, gelatin will not open; at higher temperatures, it will begin to lose its strength.

Bring the puree until smooth with a blender. Transfer to a bag and place half of the puree on the first sponge cake. Due to the fact that the sponge cake and the mold are cold, the puree will immediately begin to set.

You will get three biscuits 1 cm each and two layers of puree 2-3 mm each.

Place the final product back into the freezer until completely frozen.

Decoration

• Gelatin - 5 g
• Lemon juice - 10 g
• Powdered sugar - 100 g
• Powdered sugar - 200 g
• Starch - 40 g

Gourmet glaze

• White chocolate – 375 g
• Vegetable oil - 125 g
• Nuts - 50 g

Gourmet glaze is a very popular type of glaze for desserts in France. You can dip sweets, truffles, cake pops and layered desserts like ours into it. The main requirement is that the workpiece must be very icy. If you want to change the thickness of the glaze, change the temperature: the hotter and more fluid the glaze is, the less of it will remain on the product.

Chop any nuts the way you like. I made 3mm crumbs.

Strain through a coarse sieve to remove very fine particles. This step is optional.

Melt the chocolate (any kind, 375 g, I took white). Add a little titanium dioxide if you want a pure color without the yellowish tint of white chocolate. Next, add dye. I took red AmeriColor water-soluble, although according to theory, chocolate is colored only with fat-soluble dyes.

Blend everything with a blender, along with vegetable oil (125 g).

Cook together?

So, our tart will be based on excellent shortcrust pastry with coconut flour. We will bake the base, but we will pour the cream into a fully prepared base and will not bake it. The tart filling will consist of 3 components - pistachio mousseline cream, raspberry confit and pistachio mascarpone buttercream. Shall we start cooking? Hurry up to go live on Instagram on June 3 at 11:00

SAND BASE

150 g butter 95 g caster sugar 200 g flour 2 pinches of salt 1 egg 80 g any nut flour (I use a mixture of almond, pistachio and coconut) - you can buy HERE Vanilla

1. Cut the softened butter into pieces.
2. Sift the flour, sprinkle with salt and spread pieces of butter over the entire surface. Rub the butter and flour between your palms until the mass becomes homogeneous, loose and free-flowing.
3. Pour it into a mound and make a depression on top. Pour the egg into it, add powdered sugar and vanilla and nut powder. Mix all the ingredients with your fingertips, but not too vigorously!
4. Knead dough palm forward, once or twice. Roll it up dough into a ball, wrap in film and refrigerate for at least 4 hours.
5. Preheat the oven to 180 degrees.
6. Get it dough from the refrigerator, divide into two parts, one of which is put back in the refrigerator. Roll out the cake with a diameter of 20 cm and bake for 18-20 minutes at 180 degrees. Then do the same with the second part of the dough - and you will have two tarts. Or just put this part in the freezer and make another tart later 😉

PISTACHI CREAM MUSLINE

500 g milk 120 g sugar 80 g yolks 50 g corn starch 60 g butter (1) 2 vanilla pods (can be replaced with vanilla extract or sugar with natural vanilla if possible) 70 g butter (2) 30 g pistachio paste 100% Super Baker

Mix sugar, starch and yolks in a bowl with a whisk and pour hot milk with vanilla. Mix. Strain through a fine sieve into a saucepan where a small amount of butter (1) (about 25 g) has already been melted.

Brew over medium heat, stirring constantly with a whisk and adding butter (1) 25 g each. Bring the cream to a boil and cook for about 1 minute.

Remove the cream from the heat and transfer to an airtight container, covering with cling film in contact. Let cool. Can be stored in the refrigerator for 72 hours.

Beat butter (2) until white (more than 10 minutes in a planetary mixer at pre-maximum speed or 20-30 minutes with a hand mixer). Believe me, this is very important and greatly affects the taste!

Mix the custard mixture well with a mixer. Combine the two masses, stirring with a whisk.

RASPBERRY CONFIT

300 g raspberry puree 100 g powdered sugar (adjust the sweetness to your taste, less or more) 6-7 g pectin

Place raspberry puree in a saucepan along with 80 g of powdered sugar. If the puree is frozen, let it thaw over low heat.

Mix pectin in a bowl with 20 g of powdered sugar.

When the puree with powder reaches a temperature of approximately 50 degrees, pour pectin into the puree and mix thoroughly with a whisk. Stir with a whisk and then bring the puree to a boil and let simmer for 1-2 minutes. Leave to cool.

PISTACHIO CREAM WITH MASCARPONE

300 g mascarpone 150 g whipping cream, more than 33% fat 100 g powdered sugar 2 tbsp. pistachio paste 100% Super Baker

Mix mascarpone at room temperature with powdered sugar and pistachio paste. Whip cold cream separately. Gently fold the cream into the cheese mixture

ASSEMBLY

Spread pistachio cream mousseline onto the baked and cooled cake. Next is the raspberry coulis. And decorate the top with buttercream. You can decorate with fresh raspberries and ground pistachios. It's time to pour some tea and try)

And here, watch a video with our live broadcast and the cooking process.

Preparation:

Prepare a sponge cake.

Prepare 2 18 cm molds in advance, lining the bottom with baking paper. You can also bake in detachable metal rings, placing them on a silicone mat or baking parchment.

Preheat the oven to 175 degrees.

Divide the eggs into whites and yolks.

Sift flour and baking powder.

Start beating the egg whites at medium speed. If you immediately switch to high speed, the proteins will not be saturated with oxygen and the meringue will turn out uneven and quickly lose its shape.

As soon as the whites have turned into a fluffy foam, add sugar in 3-4 additions and beat until stable peaks form at medium speed. Switch to the highest speed and beat for another 1-2 minutes. The further result will depend on how well the whites are whipped.

Place the yolks, pistachio paste, butter and milk into a blender glass.

Beat with a blender until smooth. Add green (pistachio) coloring if desired.

Pour the pistachio mixture over the whites (don't forget to scrape off any remaining mixture from the blender), sift the flour and baking powder on top.

Gently mix the dough with a silicone spatula with quick and firm movements from bottom to top until smooth. There is no need to stir the dough for a long time; if small particles remain, they will disperse during the baking process.

Pour the batter equally into the prepared pans.

Bake for about 25 minutes (depending on the oven), check for doneness with a skewer. Do not open the oven during baking!

If 2 molds do not fit into the oven at once, then bake one at a time, but I haven’t tried it.

Remove the finished biscuits and place them upside down on a wire rack, leave for 30-40 minutes, then remove the biscuits from the pan and cool completely on a wire rack.

Wrap the cooled biscuits in cling film and put them in the refrigerator for 3-4 hours (or overnight).

Prepare raspberry confit.

Strawberry is prepared in the same way!

If you want 2 layers of confit, then you need 2 rings of 15 cm each, I made 1 layer in a 16 cm ring.

Place the rings in the freezer in advance so that the filling will set faster on the sides and not leak out too much.

Pre-defrost the raspberries (at least put them in a saucepan on the lowest heat and thaw).

Soak gelatin in cold water.

Mix pectin with sugar.

Place raspberries in a saucepan, heat to 40-50 degrees and add pectin and sugar, stirring constantly.

Bring the mixture to a boil and simmer for 3-4 minutes.

Dissolve the gelatin (I dissolve it in the microwave).

Cool slightly and add dissolved gelatin, mix thoroughly.

Pour the mixture into the frozen rings, placing them on a silicone mat.

Place in the freezer until completely frozen.

Prepare the cream.

Place mascarpone, curd cheese, pistachio paste, powdered sugar in a bowl (if using coloring, add at this stage).

Beat with a mixer at medium speed until smooth (mascarpone should not be beaten at high speed, otherwise it will separate).

Gradually add cold cream, whisking continuously.

Assembling the cake.

Prepare a split ring and acetate film 10 cm high.

Remove the raspberry confit and remove the rings.

Cut each biscuit into 2 layers, thinly cutting off the top crust. I cut with a long bread knife (serrated) on a turntable.

Squeeze a little cream onto the base and place the first cake layer.

It is better to apply the cream from a pastry bag in a spiral.

To make sure all the layers of cream are equal, I weigh the bowl of cream, subtract the weight of the bowl (weigh it in advance), and put the same weight of cream on each cake.

Apply a thin layer of cream, lay out the confit, apply a thin layer of cream on top and cover the joint with cream.

Place the second sponge cake, iron it with your hand or an iron, apply the next layer of cream, then the next sponge cake, cream and filling again.

Place the cake in the refrigerator for 3-4 hours.

Prepare cream for outer coating.

Remove the butter from the refrigerator in advance so that it comes to room temperature.

Remove the cheese 20 minutes before cooking.

Beat butter with powder for 3-4 minutes, add cheese and pasta and beat for 5-6 minutes until a homogeneous and airy cream is obtained.

Transfer the cream into a pastry bag.

Take out the cake, remove the ring and film.

Apply the cream to the side in a spiral and apply the remainder to the top of the cake.

Level the top of the cake with a spatula, then level the side of the cake with a bench scraper. Wipe the substrate from cream deposits with a napkin or

Place in the refrigerator for 20 minutes, remove and smooth the joint with a hot, dry spatula towards the middle of the cake, trying to make it as even as possible.

Place the leveled cake in the refrigerator until decorated (at least 20-30 minutes).

Decorate the finished cake as desired!

I used DGF Royal Pistachio paste, 200 g, carat violetta cheese, Bonfesto mascarpone, white city cream 33%, Doctor Etker gelatin, APC citrus pectin.

P.S. I expected more from the cake itself, it didn’t exceed my expectations, but all the guests really liked it. Biscuits do not require soaking. The cake is also very heavy! You can't eat a lot of it, because... it is very high in calories. It's a little sweet for me, I would reduce the sugar a little more. Yield per portion 2.2 kg 18 cm diameter 10 cm height. You can make your own pistachio paste.

This is a cake from Sasha’s “Pistachio-Raspberry” program. Small, not tall, but extremely delicate and interesting. There will not be many photographs that I was able to find and which were shared with me by the students of the course - Elena Smirnova and Marina Mavrik, as well as the school photographer Maxim Kalita. But I will try to tell everything in detail.

Ingredients of the cake:

• chocolate sponge cake with olive oil,
• pistachio soufflé,
• raspberry confit,
• whipped ganache with cream cheese;
• Covering: velor;
• Decor: chocolate elements and macarons.

The ingredients are for 9 cakes, 8 cm in diameter.

Ingredients:

50 g almond flour
40 g invert sugar
40 g eggs
40 g egg yolks
25 g olive oil
75 g egg whites
40 g sugar
20 g flour
15 g cocoa powder, unsweetened
20 g cocoa granules (chopped cocoa nibs, cocoa nibs)

Raspberry confit:
115 g seedless raspberry puree
25 g invert sugar
33 g sugar
3 g pectin

Pistachio soufflé:
125 g sugar
90 g water
10 g gelatin
75 g egg white
10 g lemon juice
65 g condensed milk
175 g cream 33%-35%
25 g pistachio paste

Whipped ganache with cream cheese:
150 g cream 33%-35%
15 g invert sugar
15 g glucose
50 g white chocolate
20 g cocoa butter
100 g soft curd cheese (cream cheese, for example Almette)
220 g cream 33%-35%
1 vanilla pod

Preparation:

Raspberry confit:

Combine raspberry puree with invert sugar and bring to 60C. Add sugar, thoroughly mixed with pectin, in a thin stream and cook everything together, stirring continuously, for another 1-2 minutes.

Divide the confit into molds with a diameter of 4-5 cm.

Freeze.

Chocolate sponge cake with olive oil:

First, a few words about invert sugar. According to Wikipedia: “Sugar syrup, a solution consisting of equal molar shares of glucose and fructose. It is a product of the hydrolytic decomposition of sucrose into a mixture of glucose and fructose, which led to a change in the direction of rotation of the plane of polarization of light (inversion) passing through the solution. Invert sugar is the main component of natural honey, which is formed under the action of the enzyme invertase. Also, sucrose hydrolysis occurs in an acidic environment.”

Simply put, it is boiled down saturated sugar syrup with very little acid. It cannot be prepared in small quantities at home. Those. it is impossible to make 100 g, kilogram. To achieve results, you need to start cooking with 10 kg. Which is good for production, because it is beneficial for constant use, and which is completely useless for home use, because you can take these 10 kg a little at a time over the next ten years.

What it is needed for is to prevent crystallization of the product. You can replace it, as you can see from the article, with honey. But immediately keep in mind that invert sugar is odorless, and honey will immediately add an additional note to your dessert. Here I ask you to take into account your taste preferences. It is impossible to completely abandon it or honey in this recipe. Invert sugar can be bought in online stores or from Sasha at school.

Next: cocoa beans - they are hard, but crunchy, taste bitter, as they contain no sugar at all. Add texture to your cake, add flavor to the chocolate and balance out the sweetness. You can substitute - or sprinkle with chopped pistachios (or other finely chopped nuts) or chopped white chocolate. In no case should they be bitter or milky, as they will burn in the oven, while the white one will caramelize to the maximum.

Cooking:

Preheat the oven to 200C.

Beat the almond flour, invert sugar, eggs, yolks and olive oil in the bowl of a food processor fitted with the whisk attachment for 10 minutes.

Then beat the egg white and sugar into a soft meringue.

Gently combine both mixtures. Then sift the flour and cocoa powder on top. Stir and spread in an even layer on the baking sheet. Sprinkle the sponge cake with cocoa beans, chocolate or nuts and bake for 4-5 minutes in a preheated oven. Then let it cool completely and only then cut out circles 6 cm in diameter.

Pistachio soufflé:

Soak the gelatin in cold water and let it swell.

Combine sugar and water in a saucepan and bring the syrup to 121C.

At the same time, start beating the egg white. Pour the hot syrup in a thin stream into the whipping whites and beat the Italian meringue until it cools to about 40C.

Whip the cream to soft peaks.

Dissolve gelatin in slightly warmed (70C) lemon juice. Mix with condensed milk and add pistachio paste. Gently fold in the meringue, folding in the whipped cream at the very end.

Assembly:

Lay rings with a diameter of 8 cm with acetate (border) tape.

Place raspberry confit in the center of the bottom.

Spread a light mousse, approximately 3-3.5 cm high.

Place the sponge cake last, grain side down, pressing it slightly so that the mousse comes out from all sides, but does not cover the sponge cake - it should only reach its edge.

Refrigerate the cake.

Whipped ganache:

Melt the chocolate and cocoa butter separately as they have different melting points. Then combine and mix well.

Bring 150 g of cream, invert sugar and glucose to a boil.

Remove from heat, add vanilla seeds and cream cheese. Slowly, in small portions, pour into the melted chocolate and cocoa butter, stir until smooth. Add cold cream and puree the mixture with a blender.

Place the cream in the refrigerator overnight, and in the morning beat it with a mixer until stiff peaks form.

You can use any pasta from the site as decoration. We took doubles from my mango-passion fruit portion of the course. Without a doubt, pistachio or raspberry ones would be perfect here.

Decor:

I already talked about tempering chocolate on the website, but how to make rings is difficult to explain in words, you need to see and participate yourself. This is why we conduct courses, to teach, show, and let you try it yourself.

The cake is covered with “velor”. For home use, you can take ready-made velor in a can. White color. At school there is a compressor, a wonderful thing, but for production, you cannot install one at home.

Place the whipped ganache in a piping bag with a closed star attachment and pipe a flower into the center. Place the macaron on it and three chocolate rings at the bottom of the circle.

The green sprig is sprouted peas.

Store the cake in the refrigerator until serving.

Enjoy your tea!