Dessert
Raspberry Pistachio Layer Cake
2 h 30Pour 12Nutri-Score E€€€
E
2 h 30
2 h 30Raspberry Pistachio Layer Cake
recette de
gail | teakandthyme
@teakandthyme
4 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
unsalted pistachios (shelled)Fruits à coque et graines100 g
all-purpose flourCéréales170 g
baking powder (½ teaspoon)Épicerie2,5 g- baking soda (½ teaspoon)Épicerie2,5 g
salt (½ teaspoon)Épices3 g
unsalted butter (melted, for the cake)Produits laitiers115 g- granulated sugarÉpicerie225 g
eggs (large, room temperature)Produits laitiers3 morceaux- greek yogurt (room temperature)Produits laitiers180 g
- light-tasting oilÉpicerie65 g
- vanilla extract (2 teaspoons, for the cake)Épicerie10 ml
raspberries (fresh or frozen)Fruits et légumes300 g- granulated sugar (for the jam)Épicerie50 g
water (1 tablespoon)Autres15 ml- unsalted butter (softened to room temperature, for the buttercream)Produits laitiers460 g
- powdered sugarÉpicerie230 g
- raspberry jam (2 tablespoons, from the jam above)Épicerie30 ml
- vanilla extract (2 teaspoons, for the buttercream)Épicerie10 ml
- heavy cream (3 tablespoons)Produits laitiers45 ml
par portion
Nutrition
535kcal
- Glucides
- 40 g
- Protéines
- 4 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Moule à gâteau ×3
Saladier ×2
Robot multifonction
Casserole
Robot pâtissier- Tamis
Spatule- Grille de refroidissement
- cake stand
Poche à douille
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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