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Pistachio Cake with Raspberry Confit and Pistachio Ganache
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Pistachio Cake with Raspberry Confit and Pistachio Ganache

1 h 50 minPara 12Nutri-Score D€€€
de @evitascake1 importación0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • butter (softened, at room temperature)Lácteos100 g
  • sugarDespensa300 g
  • all-purpose flourCereales300 g
  • eggs (large, at room temperature)Lácteos2 piezas
  • saffron (1 tbsp)Especias1 g
  • neutral oilDespensa60 ml
  • yogurt (at room temperature)Lácteos120 ml
  • milk (at room temperature)Lácteos160 ml
  • pistachio powder (for the cake)Frutos secos y semillas180 g
  • baking powder (2 tsp)Despensa8 g
  • salt (1/2 tsp)Especias3 g
  • white chocolate (chopped)Despensa220 g
  • whipping creamLácteos200 ml
  • pistachio pasteFrutos secos y semillas20 g
  • sugar (for the ganache)Despensa12 g
  • pistachio powder (for the ganache)Frutos secos y semillas30 g
  • raspberriesFrutas y verduras220 g
  • cornstarchDespensa12 g
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • sugar (for the confit)Despensa75 g

por ración

Nutrición

338kcal

Carbohidratos
40 g
Proteínas
5 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Molde para bizcocho ×3
  • Horno
  • Cazo
  • Espátula
  • Rejilla de enfriamiento

paso a paso

Preparación

  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).
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  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.
    Paso 4

  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.
    Paso 5

  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.
    Paso 6

  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.
    Paso 7
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