Pistachio raspberry cake

10 servings
5 hours

How do I make a pistachio raspberry cake at home? Prepare all the necessary ingredients. How do I make a pistachio cake sponge? Wash the eggs with a cleaning agent, as there may be harmful bacteria on their surface.

Pour the pistachios into the blender bowl and grind until smooth, pasty. Melt the butter in a water bath or microwave and combine in a deep convenient form with pistachio paste, mix.

Separately, whisk the eggs with the good sugar using a mixer.

Pour the egg mixture into the oil-pistachio mass and whisk again with a mixer, until all the products are combined.

At this stage, I added food dye to the dough so that the mass had a more pronounced green color. BUT! It's better to do it at the very end. Because after adding flour and soda, there was a reaction and a beautiful pistachio turned into nuclear green. If you have pistachio ready-made pasta, then it is better to use it, then you will not need a dye.

Sift the flour with baking powder through a sieve or using a special mug. This will saturate her with oxygen and make the pastries more airy. Gently mix the flour into the dough. It is better to add flour in parts, as it may need a little less or more. The finished dough will be in consistency like thick sour cream.

Pour the dough into a parchment-lined dish (Ø 20 cm), flatten. Place the tin in an oven preheated to 180 ° C and bake for about 40-45 minutes. Time and temperature are indicated approximately, focus on the features of your equipment.

Cool the finished bark and cut into 3 parts. We got three cakes of an unusual color.

How to make a filling for pistachio cake with raspberries? Take raspberries, wash gently in water and dry on paper towels.

Prepare all the necessary ingredients for the cream. Cream cheese and cream should be chilled.

Combine the cold cream cheese in a deep bowl with the cream and icing sugar.

Whisk everything with a mixer until smooth, but for a maximum of 5 minutes. The cream will turn out to be quite dense, it will not spread.

I recommend collecting the cake in a culinary ring. Lay the bark on the bottom of the mold. Put half the cream on top, level. Spread half the raspberry berries over the cream and press them into the cream. Cover with a second bark. Lay out the remaining cream, flatten and spread the raspberries over it as well. Cover with a third bark. Refrigerate for 1 hour.

How do you line a pistachio cake with raspberries? Prepare the necessary ingredients. Remove the butter in advance from the refrigerator so that it is soft.

Combine the soft butter, curd cheese and icing sugar in a bowl.

Beat everything with a mixer until smooth. If the cake hasn't cooled yet, refrigerate the cream. It should be dense, not spread.

Remove the cooled cake from the ring. Cover the top bark and sides with curd cream. Garnish the cake with pistachios and raspberries.

I have a little cream left after alignment.

I divided it into two parts and added red food dye to one part and green to the other.

And I decorated the cake in this way. She laid raspberries and mint on top. You can decorate the cake to your liking. Serve it to the table with hot, fragrant tea, coffee or cocoa. Enjoy your meal!