Many begin to like pistachio desserts when they try ice cream with the taste of these nuts. They are used to prepare many sweet dishes. To get the perfect green pistachio paste, the nuts must be unsalted, peeled and chopped. Only then they are added to a variety of goodies. For example, in the Pistachio Raspberry Cake.
There are many options for such a dessert. For example, you can use a combination of condensed and dried milk and buttermilk as a substitute for eggs. This combination really works wonders, helping the cake maintain splendor when baking. According to reviews, the dessert is light and airy, has a pronounced milky-nutty taste. You can decorate such a delicacy with creamy ice cream, raspberries and whole pistachios. A few white chocolate slices can also be added for beauty.
What is needed for this?
A pistachio raspberry cake recipe without eggs requires a specific combination of ingredients. It is suggested to cook pasta from nuts yourself.
For pistachio paste :
- 200 grams of pistachios, peeled completely;
- 150 grams of white marzipan;
- 220 ml liquid syrup;
- a drop of green food coloring, if required.
As you can see in the photo, the cake "Pistachio raspberries" should have a pronounced lime hue. If the nuts do not form it, a little food coloring should be added.
For shortcakes:
- a can of canned condensed milk;
- 180 grams of lemon sugar;
- 320 ml of buttermilk;
- 2 tsp apple cider vinegar;
- 190 ml peanut butter;
- 3 tablespoons pistachio paste;
- 2 tbsp baking powder;
- 1 tsp sodium bicarbonate (baking soda);
- 2 tablespoons skimmed milk powder;
- 450 grams of flour.
For cream:
- 250 grams of unsalted butter, softened;
- 250 grams of full-fat cream cheese;
- 300 grams of cane sugar;
- 1 tbsp vanilla paste or extract.
For registration:
- 400 grams of raspberries;
- peeled pistachios;
- white chocolate chips.
How to cook it?
To prepare the Pistachio Raspberry cake, the following steps are required:
- Oil two equally sized cake molds (25 cm diameter).
- Preheat the oven to 160 ° C.
- In a mixer bowl, combine condensed and dried milk, apple cider vinegar, buttermilk, butter, pistachio paste and sugar. Beat at high speed for five minutes.
- Combine flour, baking powder and soda.
- Add the dry ingredients to the milk mass in three stages, gently whisking.
- Divide the dough between the two prepared forms, leveling the top.
- Bake for 40-45 minutes. A sharp knife inserted in the middle should be clean. It is very important not to open the oven door for the first thirty minutes - the cakes will almost certainly fall if you do.
- Remove the workpiece from the oven and allow to cool in the molds for ten minutes before transferring to the wire rack. Leave to cool completely.
How to make a cream?
To make the cream, use a mixer to beat the butter, vanilla paste and sugar (gradually adding it) for five minutes, or until a lush consistency. Then add the cream cheese and briefly beat all together. If you overdo it, the cream will become too liquid. Store in the refrigerator until ready to use.
How to decorate?
Put half of the cream and almost all the raspberries on one of the cakes. Put the second cake on top. Cover the whole Pistachio Raspberry Cake with the remaining cream. Spread on the surface of the dessert, sprinkle with pistachios, the remaining raspberries and chocolate chips.
Mousse option
According to the reviews of the Pistachio Raspberry cake in the form of a mousse, it is the combination of a moderately acidic berry and sweet nut pasta that creates a unique taste. At first glance, its preparation seems complicated, but these efforts are worth it. The following components will be required for such a treat.
For pistachio cakes:
- 1 large egg;
- 20 and 12 grams of granulated sugar, individually;
- 7 grams of pistachio paste;
- 20 grams of almond powder;
- 1 egg white
- 7 grams of flour;
- 10 grams of unsalted butter, melted.
For the vanilla layer:
- 250 ml of whole milk;
- half a vanilla pod;
- 40 grams of egg yolks (about 2);
- 20 grams of starch;
- 4 grams of gelatin;
- 30 grams of unsalted butter, soft;
- 160 grams of whipped cream.
For the berry layer:
- 75 grams of strawberry smoothie;
- 75 grams of raspberry puree;
- 23 grams of granulated sugar;
- 4 grams of gelatin.
For the pistachio layer:
- 80 ml of whole milk;
- 24 grams of egg yolks;
- 2.5 grams of gelatin;
- 95 grams of white chocolate crumbled;
- 45 grams of pistachio paste;
- 170 grams of whipped cream.
For decoration: pistachios and white chocolate.
How to cook such a treat?
Mousse cake "Pistachio raspberries" is prepared as follows. First you need to make walnut cake.
To do this, preheat the oven to 200 ° C. Line a baking dish (20 x 20 cm in size) with parchment paper. Sift flour and set aside.
As follows from the recipe with a photo of the Pistachio Raspberry cake, the following steps are followed. Mix the pistachio paste with almond powder, egg and sugar (20 grams).
Make meringues, whisking egg white and sugar (12 grams) to hard peaks. Gently pour it into the pistachio mixture in 2 steps. Be careful not to let the air out. Add flour.
Put the melted butter in the dough. Pour everything into the prepared form and bake for 12 minutes. Remove from the oven and let the biscuit cool on a wire rack, then cut it into even squares and place in a dish with high square-shaped edges (in one layer).
How to make mousse layers?
Secondly, make vanilla mousse.
Soak the gelatin in cold water. Beat egg yolks, sugar, vanilla pod seeds and starch, pour in milk, then slowly beat until smooth. Pour into a saucepan and simmer over low heat, stirring all the time. Heat the mass to 82 ° C, then remove the pan from the stove and add gelatin to the mousse.
Pour the mass into a bowl and mix with oil. Cover the mousse with a film and cool, but do not let it completely harden. Whip the cream until soft peaks form, add 1/3 to the vanilla mousse, stir, then put the rest of the cream. Gently stir. Pour the mousse over the cake layers and set to solidify.
Make red berry jelly at this time. Soak the gelatin. Boil strawberry and raspberry puree and sugar until it melts, then remove from heat and stir with gelatin. Cool. Pour red jelly onto the cured vanilla mousse and let it harden.
After that, make pistachio mousse. Soak the gelatin. Beat egg yolks with pistachio paste and sugar. Heat the milk, then slowly pour it into the prepared mixture. Put the pan on a small fire, heat to 82 ° C, stirring. Remove from heat and add gelatin and white chocolate. Chill. Whip the cream until soft peaks form, gently combine them with the pistachio mixture. Pour the mousse over the jelly and refrigerate until it solidifies.
When everything is ready, remove the Pistachio Raspberry cake from the refrigerator and decorate with chopped nuts and white chocolate.