Pistachio Cake with Raspberries
Ingredients:
5 eggs C1
Sugar 170 g
Flour 120 g
Cornstarch 40 g
Pistachio paste (100%) 40…50 g
Coloring (optional)
Frozen raspberries 250 g
Sugar 80 g
Gelatin 8 g + Water 40 g
Cornstarch 6 g
Milk 120 ml
Sugar 10 g
Mascarpone 250 g
Quark 320 g
Cream 150 g (33-35%)
Powdered sugar 130 g
Pistachio paste 60…70 g
350 g quark,100 g powdered sugar
150 g butter (82%)
Pistachio Cake with Raspberries
Preparation:
Preheat the oven to 170 °C (340 °F). Grease and flour a 21cm diameter cake tin.
In a mixing bowl, mix the eggs and sugar until light and fluffy.
Sift the flour and cornstarch into the egg mixture and gently fold until just combined.
Mix pistachio paste and food coloring (if using) until evenly distributed.
Pour the batter into the prepared cake pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Leave until completely cool.
For the raspberry filling, puree frozen raspberries until smooth. Strain and remove the seeds.
Combine raspberry puree, sugar, gelatin mixture, and cornstarch in a saucepan. Cook over medium heat until thickened. Let cool slightly.
For the pistachio cream, stir together the mascarpone, quark, cream, powdered sugar, and pistachio paste until smooth and creamy.
For the cream topping, mix quark, powdered sugar, and butter until fluffy.
To assemble, cut the cake horizontally into two layers. Spread the raspberry filling on the bottom layer and add the pistachio cream on top. Place the second layer on top and spread the topping cream over the cake.
Garnish with fresh raspberries or pistachios, if desired. Chill for at least 1 hour before serving.
Prep time: 30 minutes |Cook time: 50 minutes |Total time: 1 hour 20 minutes |Calories: 345kcal |Servings: 8