2020-08-13 / test@t

Cake "Bird`s milk" Raspberry-Pistachio-Rose

According to GOST, "Bird's milk" cake is one of my favorite cakes. And with the taste of raspberries, pistachios and roses, this cake acquires a special charm, no one was left indifferent! I highly recommend trying it!

Ingredients

for pistachio biscuit: chicken egg 1 pc.
sugar 30 g
vanilla sugar with natural vanilla 7 g
pistachio paste 2 tsp
flour 35 g
baking powder 3/4 tsp
almond flour 15 g
salt 1 pinch (s)
peeled pistachios 30 g
for vanilla biscuit: butter 50 g
sugar 50 g + 1 tbsp. vanilla extract
chicken egg 1 pc.
flour 70 g
fresh or frozen raspberries 15 pcs.
for raspberry soufflé with rose: butter 200 g
condensed milk 100 g
if-if 4 g
tea rose petals 2 tsp
water 140 ml
egg whites 60 g
sugar 200 g
citric acid 1/2 tsp
raspberry puree 70 g
for pistachio soufflé: butter 200 g
condensed milk 100 g
pistachio paste 2 tsp
egg whites 60 g
citric acid 1/2 tsp
if-if 4 g
water 140 ml
sugar 200 g
for chocolate glaze: dark chocolate 70 g
raspberry puree b / c 25 g
butter 30 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking pistachio biscuit. Sift flour, salt and baking powder into a bowl.

Step 2

Add sugar, vanilla sugar, almond flour.

Step 3

Then add the egg, pistachio paste and mix thoroughly with a whisk until smooth.

Step 4

Pour the resulting dough into a mold (I have a silicone one with a diameter of 18 cm), sprinkle with chopped pistachios on top. Bake for 10 minutes in an oven preheated to 180 ° C.

Step 5

Cooking vanilla sponge cake with raspberries. Beat softened butter at room temperature with sugar until fluffy, add vanilla extract.

Step 6

Add egg, beat, then add flour, mix dough at low speed.

Step 7

Put the resulting dough in a mold (I have a silicone one with a diameter of 18 cm), evenly distribute the raspberries on top. Bake for 10 minutes in an oven preheated to 200 ° C.

Step 8

Add pistachio paste to the oil mixture with condensed milk, beat until smooth. Set aside, do not put in the refrigerator.

Step 9

Pour water and agar into a saucepan and, stirring constantly, bring to a boil over low heat and let it boil for a minute.

Step 10

Then add sugar and stir vigorously. Cook over medium heat, stirring constantly with a spatula.

Step 11

When white foam appears on the syrup and begins to bubble, remove from heat. It took me 5-7 minutes maximum.

Step 12

Beat the whites immediately. In a large bowl, beat the egg whites until soft peaks, add citric acid and beat until fluffy. Now you need to pour hot syrup into the proteins, by this time it has just cooled down to the desired temperature, about eighty degrees. Pour in the agar syrup, without stopping whipping the mass, it will greatly increase in volume and thicken. This takes literally two to three minutes. Then add a cream of butter, condensed milk and pistachio paste to the whipped mass. Beat until smooth at low mixer speeds. The pistachio soufflé is ready.

Step 13

At the bottom of the cake ring (I have a diameter of 19 cm) put a pistachio biscuit.

Step 14

Pour the pistachio soufflé onto the pistachio cake (the soufflé on agar hardens quickly, so you need to work with it quickly), level, place the vanilla cake with raspberries on top.

Step 15

Cooking raspberry soufflé. First, let's make a tincture on the tea rose petals.

Step 16

Brew tea rose petals with boiling water (140 ml), let it brew for 10 minutes.

Step 17

Then filter the pink infusion and cool it in the refrigerator. In the resulting pink infusion, soak agar-agar for at least half an hour.

Step 18

Mix the seedless raspberry puree with condensed milk (mashed potatoes and condensed milk should be at the same temperature).

Step 19

Add raspberry condensed milk to butter at room temperature, beat until fluffy, set aside without putting it in the refrigerator.

Step 20

Pour rose water with agar into a saucepan and, stirring constantly, bring to a boil over low heat and let it boil for a minute, then add sugar, stir vigorously. Cook over medium heat, stirring constantly with a spatula for 5-7 minutes until a white foam appears. Remove the syrup from the heat.

Step 21

Beat egg whites until soft peaks, add citric acid and beat again. Pour hot syrup with agar into the proteins, without stopping whipping the mass, it will greatly increase in volume and thicken. This takes literally two to three minutes. Add the oil-raspberry cream with condensed milk to the whipped mass and mix at low mixer speeds. Pour the resulting raspberry-pink soufflé into a ring over the vanilla crust with raspberries.

Step 22

Cooking raspberry-chocolate icing. Place chocolate, raspberry puree and butter in a bowl. Melt in a microwave oven in short pulses and stir until smooth. Pour into a ring over the hardened raspberry soufflé. Put the cake in the refrigerator for 1 hour.

Step 23

Decorate the cake as desired. I have fresh raspberries, biscuit moss, perforated crisps, chocolate decor and sprinkles.

Step 24

Cut the cooled cake into pieces and serve. It is difficult to imagine a more harmonious combination than raspberry-pink and pistachio soufflé!

Step 25

This is delicious!

Step 26

Enjoy your meal!

Preparation time

Cooking time

Servings

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