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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 godz. 50 minPorcje: 12Nutri-Score D€€€
od @evitascake1 importugotowano 0 razy
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Składniki

12 osób
  • butter (softened, at room temperature)Nabiał100 g
  • sugarSpiżarnia300 g
  • all-purpose flourProdukty zbożowe300 g
  • eggs (large, at room temperature)Nabiał2 kawałki
  • saffron (1 tbsp)Przyprawy1 g
  • neutral oilSpiżarnia60 ml
  • yogurt (at room temperature)Nabiał120 ml
  • milk (at room temperature)Nabiał160 ml
  • pistachio powder (for the cake)Orzechy i nasiona180 g
  • baking powder (2 tsp)Spiżarnia8 g
  • salt (1/2 tsp)Przyprawy3 g
  • white chocolate (chopped)Spiżarnia220 g
  • whipping creamNabiał200 ml
  • pistachio pasteOrzechy i nasiona20 g
  • sugar (for the ganache)Spiżarnia12 g
  • pistachio powder (for the ganache)Orzechy i nasiona30 g
  • raspberriesWarzywa i owoce220 g
  • cornstarchSpiżarnia12 g
  • lemon juice (freshly squeezed)Warzywa i owoce30 ml
  • sugar (for the confit)Spiżarnia75 g

na porcję

Wartości odżywcze

338kcal

Węglowodany
40 g
Białko
5 g
Tłuszcz
18 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Forma do ciasta ×3
  • Piekarnik
  • Rondel
  • Łopatka kuchenna
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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).
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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