Reviews (2)
3
Prepared by: AlenaPrika
12/13/2020 Cooking time: 4 hours 0 minutes
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A juicy sponge cake with raspberries will definitely decorate your holiday table. It cooks quickly, but remember that the sponge cake must cool, so you can bake it in advance.
Pistachio and raspberry cake - recipe with photo
The combination of aromatic pistachio sponge cake and a light sour raspberry layer coated with white cream cheese was so liked by everyone that it has already become a classic. For bright green cakes, dye or spinach, tinted paste is used. Raspberries are laid out fresh or as a filling (coulis, compote, confit).
Biscuit
- Eggs C1 - 3 pcs.
- Sugar - 100 gr
- Flour - 120 gr
- Vegetable oil - 40 g
- Sour cream (milk) – 30 ml
- Pistachio paste – 40 g
- Baking powder - 6 g
To make pistachio paste, soak the nuts in water for a short time, then peel, dry, and puree in a blender. However, it is easier and cheaper to buy ready-made pasta in an online store.
We separate the eggs into yolks and whites. Grind the yolks with half the sugar into a dense, thick mass.
Beat the whites until foamy, add the remaining sugar. Slowly, without haste, bring to a soft, smooth meringue.
Mix the paste, sour cream (milk), and butter into the yolk mixture until an emulsion is obtained. Carefully combine both mixtures.
Add sifted flour and baking powder in parts, stir gently until combined. Place in prepared 16cm pan.
Bake at 170°C, 50-60 minutes. Cool the finished biscuit completely on a wire rack, cut it out of the mold and put it in the refrigerator for at least 12 hours.
Filling
- Raspberry berries – 200 gr
- Granulated sugar - 70 gr
- Pectin – 3 g
Heat the berries in a saucepan, kneading them with a spatula, until about 45-50 C. Mix sugar with pectin, pour rain into the berries and boil for a couple of minutes. Any pectin is suitable - apple, citrus.
Divide equally into two rings dia. 14 cm, wrapped with cling film on the bottom, put in the freezer to harden. You can stick a couple of berries into the confit.
Another option is to cool the sauce and put it in a bag/bag. Cut off the tip and squeeze it out in a spiral, directly onto the creamy layer with sides, level it with a spatula.
Syrup
- Milk – 100 ml
- Condensed milk – 100 gr
Pour milk and condensed milk into a saucepan, heat and stir well, without boiling. You can take the usual syrup for impregnation from 100 grams of sugar and 100 ml of water.
Cream cheese
- Cream 33-35% – 170 g
- Cream cheese - 400 gr
- Powdered sugar - 70 gr
Combine everything together and beat until done. If you are worried, you can beat the cheese with powder, then separate the cream and combine.
We collect
Cut the base into 3 layers. Place the biscuit on the base, gluing it to it with a drop of cream. Soak in syrup. Spread a thin layer of cream cheese. Place a circle of frozen filling inside and grease it with cream cheese again. We repeat the procedure.
We cover the cake with rough leveling, let it rest for an hour, then apply the finishing coat and decorate.
The recipe is designed for a 16 cm mold. There is enough cream for a layer (two parts) and leveling (a third part). There is enough of it, so you can increase the portion if you wish, for example, if you want to put more in the middle or coat it with a fairly thick layer of cream.
Pistachio sponge cake from Alex and Milan
Megapistachio cake made from sponge cakes coated with cream cheese cream with a layer and crushed pistachios. The author of this recipe tried different variations of cakes with pistachios, but settled on this one with whole kernels. It is noteworthy that no dye or pistachio paste is used here, which is sometimes difficult to find in stores.
Cross-section of pistachio sponge cake
Biscuit
- Eggs - 8 pcs
- Pistachios – 100 gr
- Granulated sugar – 230 gr
- Flour - 210 gr
- Vanilla powder – 1 sachet
We start cooking with a biscuit.
Beat eggs, a pinch of salt, sugar and vanillin with a mixer at maximum speed for 10 minutes until a dense snow-white mass. We cut the pistachio kernels with a knife, then in the cut they will be bright green without gray dust.
To achieve a beautiful color, soak the nuts for 10-15 minutes, rinse well, dry and roast.
Sift the flour and gradually add it to the egg foam, continuing to beat, but at minimum speed. Add nuts and mix gently. Pour into a springform pan with a diameter of 22 cm. Place in a preheated oven at 180°C. Bake for 35-40 minutes.
Remove from the oven onto a wire rack and let cool completely. Wrap in cling film and place in the refrigerator overnight to stabilize. Cut the rested biscuit into three parts.
Pistachio sponge cake
Pistachio layer
- Pistachios – 180 gr
- Condensed milk – 240 gr
180 gr. Grind the pistachios in a blender, adjusting the grinding amount to your taste. Mix condensed milk at room temperature with ground nuts. The glaze for frosting is ready.
Cream cheese cream
- Cream 33% – 350 g
- Cream cheese – 350 gr
- Powdered sugar - 50 g
Chilled cream cheese, place cold cream and powder in a mixer bowl and beat. Transfer the cream and layer into pastry bags.
We assemble the cake in a ring. We fill the sides of the circle with acetate film, place the cake layer, squeeze out the cream, and spread it evenly. If you like moist cakes, soak the sponge cake with standard syrup of 100 grams of sugar and 100 ml of water. We make a side of cream, spread the glaze, and cover with a sponge cake. We repeat the procedure, thinly coat the top layer with cream. Leave a little cream for coating the sides.
The process of assembling a cake with a pistachio layer
Cover with film and leave in the refrigerator overnight. Thus, dessert should be prepared 2 days before the required date. You will need additional cream for leveling. Cream cheese, ganache, and custard in butter are suitable. Decorate with roses, chocolate, nuts as desired.
Preparing the base for the cake
Dough ingredients (circle 18 cm in diameter):
- Chicken eggs CO 4 pcs.;
- Granulated sugar 125 g;
- Premium wheat flour 150 g;
- Whole milk 45 g;
- Nut butter or peeled pistachios 75 g;
- Vegetable oil 55 g;
- Baking powder 2 tsp;
- Green food coloring (optional without it) 1 g.
To begin, turn on the oven, setting the temperature to 175 °C, and prepare two springform pans. Each circle is covered with baking parchment; the sides do not need to be greased.
Eggs are divided into whites and yolks. At low power, begin to beat the egg whites, gradually increasing the speed so that the meringue is strong enough and stable. Sugar is added to the whites in three or four additions, without stopping beating, thoroughly dissolving each portion of sand. At the end, whisking for 2-3 minutes is continued at maximum power to consolidate the result. It is important to get the most durable, strong foam, then the biscuit will turn out perfect.
If pistachios are taken, then they are ground in a blender into a fine paste, and then egg yolks, milk, butter and dye are added to the glass. Gently beat the ingredients until smooth and pour the mixture over the protein meringue, sift the flour and baking powder on top and gently mix with a spatula from bottom to top. It is necessary to stir gently but quickly so that the flour does not have time to gelatinize.
Divide the dough into two forms equally and bake in the oven for an average of 25-30 minutes (it all depends on the oven itself). Check the readiness of the product with a wooden torch (if it’s dry, it’s ready). The semi-finished product should be cooled on a wire rack; you should not remove it from the mold for the first hour. Once completely cooled, the biscuits can be stored in the refrigerator, wrapped in regular cling film.
Pistachio cake - raspberry and mousse recipe at home
A very impressive pistachio cake with raspberry mousse and fresh raspberries. A well-researched and quite simple, improved recipe from @bakecheesecake. We prepare a tender, fresh and at the same time piquant tall pistachio raspberry cake at home and share the results.
Biscuit
- Eggs C0 - 4 pcs.
- Granulated sugar – 120 gr
- Flour - 150 gr
- Milk – 40 g
- Sunflower oil – 55 g
- Pistachio paste – 60 g
- Baking powder - 10 g
- A pinch of salt
- Dye - optional
Separate the whites from the yolks. Add vegetable oil and milk, pistachio paste to the yolks, and beat with a blender.
Beat the egg whites with a pinch of salt and 40 grams of sugar until stiff. Sift the flour and baking powder, add 80 grams of granulated sugar, mix with a whisk to combine, then stir into the yolk mass in parts, carefully at low speed.
Lastly, mix in the whites step by step, carefully turning the dough with a spatula from bottom to top. Line the bottom of the pans with parchment and wrap in foil. Bake in one or three forms with a diameter of 16 cm at 170°C for about 25-30 minutes.
The skewer should come out dry from the finished biscuit. The biscuit turns out porous, elastic, moist even without impregnation. After baking the cakes, cool completely, wrap them in food stretch and put them in the refrigerator for 6-8 hours (preferably overnight).
Thanks to this, the mass will be evenly saturated with oxygen and the biscuit will turn out with a homogeneous, finely porous structure. If you baked one biscuit, cut it twice with a bread knife, you get three pieces.
Raspberry coulis
- Fresh raspberries (frozen) – 100 g
- Sugar - 50 gr
- Water – 50 ml
- Gelatin powder – 4 g + water 24 ml
Pour gelatin powder with cold water and leave for 10 minutes. Bring raspberries (puree) with sugar and water in a saucepan/saucepan to a boil and boil for 3 minutes. Turn off the fire. If you want to get rid of the seeds, now grind through a sieve.
Dissolve the swollen gelatin in the microwave, heating in short bursts. Mix with raspberry mixture. Pour into a 12-14 cm ring covered with film and put it in the freezer to harden.
Pistachio cream cheese
- Curd and cream cheese – 500 gr
- Heavy cream - 100 g
- Sugar - 75 gr
- Pistachio paste – 30 g
Beat cooled curd cheese, sugar, paste with a drop of coloring at medium speed.
Gradually pour in cold cream with a fat content of 33-35% and work with a mixer until it is completely combined and has a creamy structure.
Impregnation
- Sugar - 80 gr
- Water – 100 ml
Place the sugar and water in a saucepan on the stove; when it boils, immediately remove from the heat and let cool completely.
Raspberry mousse
- Raspberries - 80 gr
- Granulated sugar - 35 gr
- White chocolate – 33 g
- Gelatin powder – 5 g + water 30 ml
- Cream 33% – 60 ml
- Whole berries frozen
When everything is prepared, we start preparing the mousse (immediately before assembly). Soak gelatin in ice water. Boil the raspberries and sugar for a minute. Add dripping white chocolate and stir. Add dissolved gelatin to raspberry puree.
Half whip the cream from the refrigerator to soft peaks. Gently stir into the chocolate-raspberry jelly step by step.
For an even layer, you should freeze the mousse by pouring it into a ring with film or silicone d 16 cm.
Assembly
Glue the sponge cake onto a base (dish) with a drop of cream, soak it, grease it with cream cheese, and place the frozen coolie in the center. Pipe a side from a pastry bag around the coulis and coat the top with cream cheese.
We spread the next cake layer, then the soaking and a layer of cream. Wrap the cake with acetate ribbon and tighten it into a ring. Pour in the raspberry mousse and arrange the berries as desired. Place in the freezer for half an hour to set.
First soak the third cake layer and apply a layer of pistachio cream cheese. Place the sponge cake with the creamy side facing the mousse. Cover with film and place a light press (1 kg) on top, leave to soak in the refrigerator for a couple of hours (overnight).
Remove the ring, remove the film, cover with the remaining cream, and refrigerate. For leveling, prepare cream cheese according to the same recipe (for a more durable coating, replace the cream with 100 grams of butter) or use regular cream cheese for a tight-fitting coating.
Bake, delight and surprise your loved ones.
Home cooking
During the season of fruits and berries, sweet pastries are transformed. I love bright summer cakes, casually sprinkled with fresh berries. I offer another seasonal recipe - sponge cake with raspberry cream, raspberries and blueberries. There is such a not too long period when these berries are available on the shelves at the same time, you need to seize the moment! A large selection of pastries and desserts with berries is available at this link. A variety of homemade cake recipes for every taste can be found at this link.
Compound:
For the sponge cake:
- Eggs - 5 pieces
- Sugar - 200 grams
- Salt - a pinch
- Flour - 150 grams
- Oil for greasing parchment
For the creamy raspberry cream, filling, soaking and decoration:
- Soft butter - 200 grams
- Sugar - 200 grams
- Water - 2 glasses
- Strong alcohol - 1 tablespoon (optional)
- Fresh raspberries - from 300 grams and more
- Fresh blueberries - from 200 grams and more
How to make Sponge cake with raspberry cream, fresh raspberries and blueberries
Let's start with raspberry jam, which we will use as a syrup for the raspberry cream. Mix 100 grams of raspberries with 200 grams of sugar and add a glass of water.
Mix raspberries, sugar and water
Over low heat, stirring constantly, cook thick raspberry jam (about 20 minutes after boiling). Leave to cool.
Make raspberry jam
Prepare the impregnation - set aside 1 heaped tablespoon of jam, pour in a glass of hot water, stir, strain.
Prepare raspberry sauce
If desired, add alcohol, I have cranberry tincture.
Add alcohol
The impregnation is ready. Prepare the sponge dough for the Raspberry and Blueberry Sponge Cake. Separate the yolks from the whites and stir.
Stir the yolks
Measure and sift 150 grams of flour, measure 200 grams of sugar, line a springform baking pan (22-24 cm) with parchment, grease with vegetable or butter, sprinkle with flour, shake off excess flour. This method is called beautifully - French shirt.
Prepare everything for the biscuit dough
Turn on the oven at 180 degrees. Now nothing will distract us from the process of preparing sponge dough for raspberry and blueberry cake. Using a mixer, beat the egg whites with a pinch of salt until they form a thick foam, first at low speed, then at high speed.
Beat the whites into a thick foam
Add sugar in a thin stream, continuing to beat. Beat until smooth, shiny peaks form.
Beat with sugar until smooth, shiny peaks form.
Add the yolks and carefully, trying to minimize damage to the bubbles, mix from bottom to top in one direction.
Add yolks
Add sifted flour in portions and also carefully and gently mix from bottom to top. The dough for the Raspberry and Blueberry Sponge Cake is ready. Place it in the prepared pan.
Add flour
Bake for 40-45 minutes until golden brown. Check the readiness by piercing the cake to the bottom with a wooden skewer; it should come out dry.
Sponge cake
Release the sponge cake from the springform pan.
Leave for 8 hours
If you want to cut the cake into 3 parts, you need to leave it at room temperature for 6-8 hours. I think it will be possible to cut it into two parts in a couple of hours. I leave it overnight. Once the jam has cooled, you can prepare the raspberry cream. The butter should be soft, beat it a little with a mixer. Continuing to beat, add raspberry jam in small portions.
Cream butter and jam
The result will be a bright pink and fragrant creamy raspberry cream. Put it in the refrigerator until tomorrow.
The cream is ready
The next day, assemble the Raspberry Blueberry Sponge Cake. Using a sharp knife, mark the cut points for the sponge cake and cut it into three parts using a fishing line.
Cut the cake into three parts
Divide the impregnation and cream into three approximately equal parts. Pour the mixture evenly over each sponge cake, soaking the edges especially thoroughly.
Soak the cakes
Spread with raspberry cream.
Spread the cakes with cream
Sprinkle the berries on top of the cream on the bottom and middle cake layers. Set aside a handful of raspberries and blueberries to decorate the Raspberry Blueberry Sponge Cake. In this recipe, the more berries, the better. Blueberries can be replaced with another berry, but in this case blueberries, with their delicate taste, are ideal. Raspberry sets the tone, and blueberry emphasizes and shades it, playing second fiddle.
Place berries on cream
Form a sponge cake with raspberries and blueberries, soak the top layer and brush with cream, but do not sprinkle with berries. Let the cake sit for a couple of hours in the refrigerator. Cut.
Cut the cake
And when serving, sprinkle each piece of cake with fresh raspberries and blueberries.
Decorate each piece with berries
Raspberry and blueberry sponge cake is ready! Brew good tea and treat your family and loved ones, friends and guests.
Raspberry and blueberry sponge cake
Bon appetit!
Green cake with pistachio cheesecake and mousse
An interesting combination of delicate pistachio cheesecake and mousse flavored with vanilla ice cream and strawberry confit. The fluffy, moist almond cake holds the soft fillings and loosens them up. The finishing touch to this green cake is a topping of lemon cream cheese. Recipe from @elena_tort_spb modified and expanded.
Almond sponge cake
