Pistachio Joconde
This recipe is a real discovery for me… First I saw the photos on the net, and then I tried for days and days to find the recipe… each of my attempts was unsuccessful and I started to make it according to the picture… The taste for me is fantastic, pistachios and raspberries dominate, and the unknown cream complements the taste…
Preparation steps
- KORE:
- Whisk the egg whites into a firm stock, then gradually add the sugar until the mixture becomes shiny.
- Mix ground and chopped pistachios with flour and add to the egg whites, then mix everything by hand.
- Distribute the mixture in an electric stove and bake at 200 C for 20-30 minutes.
- Cool the baked crust and cut it in half to get two crusts.
- RASPBERRY FILLET:
- Defrost the raspberries and mix them in the puree.
- Add sugar to them and let them boil.
- Cook for about 10 minutes. until the liquid begins to evaporate.
- Add gelatin and cook until thickened (approx. 5 min.)
- Place the baking trays in the baking tray with baking paper and pour the raspberry mixture.
- When the mixture becomes fluffy, cut it in half as well as the crust, to get two parts.
- GENTLE CREAM:
- Separate one cup from a liter of milk and melt the pudding in it.
- Leave the rest of the milk to boil.
- Whisk the egg yolks with the sugar.
- Add pudding and scrambled eggs to the boiled milk and mix until it gets the required density.
- When the cream has cooled add the softened margarine to it.
- Divide the cream into 4 equal parts.
- Fill in the following order: PEEL-GENTLE CREAM-RASPBERRY FILLING-GENTLE CREAM-PEEL-GENTLE CREAM-RASPBERRY FILLING-GENTLE CREAM.
- in a series of cubes a whole cube
Serving
The cake is very rich in flavors, and at the same time a simple refreshing cake. You can find the original recipe here
