2020-08-13 / test@t

Cake 8 March

Pistachio biscuit, raspberry confit, cream cheese

Ingredients

biscuit: eggs 8 pcs.
sugar 200 g
flour 170 g
baking powder 7 g
butter 82.5% 80 g
pistachio paste 65 g
salt 1 pinch (s)
confit: raspberry puree 300 g
sugar 25 g
pectin 8 g
cream cheese with cream: cream 33% 100 g
curd cheese 400 g
icing sugar 70 g
cream cheese in butter: curd cheese 220 g
butter 82.5% 75 g
icing sugar 65 g
raspberry puree 30 g

STEP-BY-STEP COOKING RECIPE

Step 1

Pistachio biscuit. Sift flour with baking powder and salt. Melt the butter. Separate the whites from the yolks.

Step 2

Beat the egg whites with half the sugar (100g) until crisp. Beat the yolks with the second half of the sugar (100 g) until a white fluffy mass. Add melted butter and pistachio paste to the yolk mass, mix until smooth.

Step 3

In the resulting mass, gently add the whipped proteins with a spatula. In two stages, add dry ingredients, also gently with a spatula.

Step 4

Divide the dough equally into two baking tins with a diameter of 18 cm. Bake at 160 ° C until dry.

Step 5

Cool the finished cakes, wrap them in cling film in contact and put them in the refrigerator for 6-8 hours.

Step 6

Raspberry confit. Whisk the pectin and sugar together. Bring the raspberry puree to a boil, remove from heat and pour the mixture of pectin and sugar in rain, stirring constantly. Return to heat and cook for 3-5 minutes until thickened. Pour equally into two 16 cm diameter rings, wrapped in plastic. To freeze.

Step 7

Cream cheese with cream. Whisk cold cream until crisp peaks. Add cold curd cheese and powder. Beat until smooth. Put in the refrigerator for half an hour.

Step 8

Cream cheese in butter with raspberry puree. Whisk in soft butter at room temperature with powdered sugar. Add cold curd cheese, raspberry puree, beat.

Step 9

Assembly. If necessary, cut off the uneven top and sides of the cakes. Divide each cake into two parts. Assembly order: cake, cream cheese on cream one layer and a side along the edge, in the center raspberry confit, second cake, cream cheese on butter with raspberry puree, third cake, cream cheese on cream one layer and a side along the edge, in the center of raspberry confit , fourth cake. Cover the entire cake (top, sides) with a little cream and cream to "seal" the crumbs. Put in the refrigerator for half an hour.

Step 10

Line the top of the cake with cream and raspberry puree. Garnish with crushed pistachios and fresh raspberries.

Servings

Catalog