Dessert
Pistachio Cake with Raspberry Confit and Pistachio Ganache
1 Std. 50 Min.Für 12Nutri-Score D€€€
D
1 Std. 50 Min.
1 Std. 50 Min.Pistachio Cake with Raspberry Confit and Pistachio Ganache
was Sie brauchen
Zutaten
butter (softened, at room temperature)Milchprodukte100 g
sugarVorräte300 g
all-purpose flourGetreide300 g
eggs (large, at room temperature)Milchprodukte2 Stücke
saffron (1 tbsp)Gewürze1 g
neutral oilVorräte60 ml- yogurt (at room temperature)Milchprodukte120 ml
milk (at room temperature)Milchprodukte160 ml
pistachio powder (for the cake)Nüsse & Samen180 g- baking powder (2 tsp)Vorräte8 g
salt (1/2 tsp)Gewürze3 g- white chocolate (chopped)Vorräte220 g
- whipping creamMilchprodukte200 ml
- pistachio pasteNüsse & Samen20 g
- sugar (for the ganache)Vorräte12 g
- pistachio powder (for the ganache)Nüsse & Samen30 g
raspberriesObst & Gemüse220 g- cornstarchVorräte12 g
- lemon juice (freshly squeezed)Obst & Gemüse30 ml
- sugar (for the confit)Vorräte75 g
pro Portion
Nährwerte
338kcal
- Kohlenhydrate
- 40 g
- Eiweiß
- 5 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Kuchenform ×3
Backofen
Stielkasserolle
Küchenspatel
Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the pans and oven
- Preheat the oven to 180 °C (365 °F).
- Grease the cake pans (three 15 cm pans, one 20 cm pan or two loaf pans).
- Schritt 2
Mix the wet ingredients
- Whisk the butter with the sugar until light and creamy.
- Beat in the eggs one at a time.
- Add the neutral oil, yogurt, milk and saffron and mix until smooth.
- Schritt 3
Add the dry ingredients
- Combine the flour, pistachio powder, baking powder and salt.
- Fold the dry mixture into the wet batter until just combined.
- Schritt 4
Bake the cakes
- Divide the batter between the prepared pans.
- Bake at 180 °C (365 °F) for 25 minutes, until a skewer comes out clean.
- Let cool on a cooling rack before unmolding.
- Schritt 5
Make the raspberry confit
- Heat the raspberries with the sugar and lemon juice in a saucepan.
- Stir in the cornstarch and cook, stirring, until the mixture thickens.
- Remove from the heat and let cool completely.
- Schritt 6
Make the pistachio ganache
- Heat the whipping cream with the sugar and salt until hot but not boiling.
- Pour over the chopped white chocolate and let stand, then stir until smooth.
- Stir in the pistachio paste and pistachio powder until homogeneous.
- Schritt 7
Assemble the cake
- Spread the raspberry confit between the cake layers.
- Cover the cake with the pistachio ganache.
- Chill until the ganache sets before serving.