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Pistachio Cake with Raspberry Confit and Pistachio Ganache
Dessert

Pistachio Cake with Raspberry Confit and Pistachio Ganache

1 u 50 minVoor 12Nutri-Score D€€€
van @evitascake1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • butter (softened, at room temperature)Zuivel100 g
  • sugarVoorraadkast300 g
  • all-purpose flourGranen300 g
  • eggs (large, at room temperature)Zuivel2 stukken
  • saffron (1 tbsp)Kruiden en specerijen1 g
  • neutral oilVoorraadkast60 ml
  • yogurt (at room temperature)Zuivel120 ml
  • milk (at room temperature)Zuivel160 ml
  • pistachio powder (for the cake)Noten en zaden180 g
  • baking powder (2 tsp)Voorraadkast8 g
  • salt (1/2 tsp)Kruiden en specerijen3 g
  • white chocolate (chopped)Voorraadkast220 g
  • whipping creamZuivel200 ml
  • pistachio pasteNoten en zaden20 g
  • sugar (for the ganache)Voorraadkast12 g
  • pistachio powder (for the ganache)Noten en zaden30 g
  • raspberriesGroente en fruit220 g
  • cornstarchVoorraadkast12 g
  • lemon juice (freshly squeezed)Groente en fruit30 ml
  • sugar (for the confit)Voorraadkast75 g

per portie

Voedingswaarden

338kcal

Koolhydraten
40 g
Eiwitten
5 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Taartvorm ×3
  • Oven
  • Steelpan
  • Spatel
  • Afkoelrooster

stap voor stap

Bereiding

  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).
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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