Skip to content
Menu
Raspberry Pistachio Layer Cake
Deser

Raspberry Pistachio Layer Cake

2 godz. 30 minPorcje: 12Nutri-Score E€€€
od @teakandthyme5 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

12 osób
  • unsalted pistachios (shelled)Orzechy i nasiona100 g
  • all-purpose flourProdukty zbożowe170 g
  • baking powder (½ teaspoon)Spiżarnia2,5 g
  • baking soda (½ teaspoon)Spiżarnia2,5 g
  • salt (½ teaspoon)Przyprawy3 g
  • unsalted butter (melted, for the cake)Nabiał115 g
  • granulated sugarSpiżarnia225 g
  • eggs (large, room temperature)Nabiał3 kawałki
  • greek yogurt (room temperature)Nabiał180 g
  • light-tasting oilSpiżarnia65 g
  • vanilla extract (2 teaspoons, for the cake)Spiżarnia10 ml
  • raspberries (fresh or frozen)Warzywa i owoce300 g
  • granulated sugar (for the jam)Spiżarnia50 g
  • water (1 tablespoon)Inne15 ml
  • unsalted butter (softened to room temperature, for the buttercream)Nabiał460 g
  • powdered sugarSpiżarnia230 g
  • raspberry jam (2 tablespoons, from the jam above)Spiżarnia30 ml
  • vanilla extract (2 teaspoons, for the buttercream)Spiżarnia10 ml
  • heavy cream (3 tablespoons)Nabiał45 ml

na porcję

Wartości odżywcze

535kcal

Węglowodany
40 g
Białko
4 g
Tłuszcz
40 g
Dostosuj przybory

czego użyjesz

Przybory

  • Forma do ciasta ×3
  • Miska ×2
  • Robot wielofunkcyjny
  • Rondel
  • Mikser planetarny
  • Sito
  • Łopatka kuchenna
  • Kratka do studzenia
  • cake stand
  • Rękaw cukierniczy

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6
Pobierz Mezze