Raspberry and pistachio cake
Irresistibly delicious
Preparation steps
- First make the pistachio cream. Combine all the ingredients in a multipractice and mix for a few minutes, until you get a creamy mixture.
- Prepare the biscuit. Melt the butter over low heat and allow to cool slightly. Combine flour, sugar and ground almonds. Whisk the egg whites with a pinch of salt until firm, then lightly combine with the almond and flour mixture, mixing with a wooden spoon. Add chilled, melted butter and one full tablespoon of pistachio cream. Mix lightly to combine all ingredients. Pour the mixture into a tray with a stick (22 -24 cm) previously lined with baking paper and flatten. Spread frozen raspberries and chopped pistachios over the mixture, then bake at 180 ° C for about 20 minutes. Remove from the oven, wait for about 10 minutes to cool, then peel off the paper and return to the baking tray.
- Soak the gelatin in cold water according to the instructions. Put the frozen raspberries in the multipractice and mix. Put on a low heat with 50 g of sugar to boil, then cook for another 10 minutes. Remove from the heat and add the drained gelatin, stirring all the time, to combine well. Set aside to cool. Separately whisk the sweet sour cream with the remaining 30 g of sugar, then combine with the chilled raspberries. Serve the mixture over the biscuits and leave in the fridge for at least 2 hours, preferably overnight.
- For decoration, mix raspberries in a multipractice (as for cream), cook them with sugar for about 10 minutes, then add gelatin (previously soaked in cold water). Pour the hot mixture on baking paper and spread in a thin layer (1-2 mm). Leave in the fridge to set well (at least 4 hours), then use a mold to remove the desired shape and decorate the cake. Fill the gap with chopped pistachios.
