Postre
Raspberry Pistachio Layer Cake
2 h 30 minPara 12Nutri-Score E€€€
E
2 h 30 min
2 h 30 minRaspberry Pistachio Layer Cake
receta de
gail | teakandthyme
@teakandthyme
4 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
unsalted pistachios (shelled)Frutos secos y semillas100 g
all-purpose flourCereales170 g
baking powder (½ teaspoon)Despensa2,5 g- baking soda (½ teaspoon)Despensa2,5 g
salt (½ teaspoon)Especias3 g
unsalted butter (melted, for the cake)Lácteos115 g- granulated sugarDespensa225 g
eggs (large, room temperature)Lácteos3 piezas- greek yogurt (room temperature)Lácteos180 g
- light-tasting oilDespensa65 g
- vanilla extract (2 teaspoons, for the cake)Despensa10 ml
raspberries (fresh or frozen)Frutas y verduras300 g- granulated sugar (for the jam)Despensa50 g
water (1 tablespoon)Otro15 ml- unsalted butter (softened to room temperature, for the buttercream)Lácteos460 g
- powdered sugarDespensa230 g
- raspberry jam (2 tablespoons, from the jam above)Despensa30 ml
- vanilla extract (2 teaspoons, for the buttercream)Despensa10 ml
- heavy cream (3 tablespoons)Lácteos45 ml
por ración
Nutrición
535kcal
- Carbohidratos
- 40 g
- Proteínas
- 4 g
- Grasas
- 40 g
lo que usará
Utensilios
Molde para bizcocho ×3
Bol ×2
Procesador de alimentos
Cazo
Batidora amasadora- Tamiz
Espátula- Rejilla de enfriamiento
- cake stand
Manga pastelera
paso a paso
Preparación
- Paso 1
Prepare the pistachio cake batter
- Heat the oven to 180 °C (350 °F) and grease three 6-inch cake pans.
- Blitz the pistachios in a food processor until finely ground.
- Whisk the flour, ground pistachios, baking powder, baking soda and salt in a bowl.
- Whisk the melted butter, sugar, eggs, yogurt, oil and vanilla in another bowl, then fold in the dry ingredients until just combined.
- Paso 2
Bake the cake layers
- Divide the batter evenly between the prepared pans.
- Bake until a skewer comes out clean.
- Cool in the pans briefly, then turn out onto a cooling rack to cool completely.
- Paso 3
Make the raspberry jam
- Combine the raspberries, sugar and water in a saucepan.
- Simmer, stirring and mashing the fruit, until thick and jammy.
- Pass through a sieve to remove the seeds and let cool.
- Paso 4
Make the raspberry buttercream
- Beat the softened butter in a stand mixer until pale and fluffy.
- Add the powdered sugar and beat until smooth.
- Mix in the raspberry jam, vanilla and heavy cream and beat until light and spreadable.
- Paso 5
Assemble the cake
- Place the first cake layer on a cake stand and spread raspberry jam over it.
- Add a layer of raspberry buttercream, then top with the next cake layer and repeat.
- Cover the whole cake with a thin crumb coat of buttercream and chill.
- Paso 6
Decorate the cake
- Cover the cake with a final layer of raspberry buttercream and smooth it.
- Pipe decorative vintage-style borders with the remaining buttercream.
- Finish with fresh raspberries and chopped pistachios.
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