2020-08-13 / test@t

Raspberry-Pistachio-Rose Cake

Probably, according to my recipes, you can see that I really love the combination of raspberries and pistachios. This is one of my favorite cakes with this flavor combination. Based on the recipe for the "Emerald" cake from the Lenôtre confectionery house with my minor changes. Everything is beautiful in this cake: from the iridescent appearance to the delicate and elegant taste. The composition of the cake includes: pistachio biscuit "dacquoise", Bavarian mousse with white chocolate, pistachio biscuit "Joconde" soaked in rose water, raspberry jelly with a rose scent. Incredibly tender, tasty and aromatic! Highly recommend! The ingredients are put on a mold with a diameter of 20 cm.

Raspberry-Pistachio-Rose Cake
  • for pistachio dacquoise: egg whites (~ from 2 eggs) 60 g
  • sugar 7 g
  • icing sugar 50 g
  • pistachio flour 70 g
  • peeled pistachios 35 g
  • egg whites (~ from 2 eggs cat. C1) 60 g
  • food color green (drops) 1 pc.
  • citric acid 1 pinch (s)
  • for Joconde pistachio biscuit: pistachio flour 65 g
  • almond flour 60 g
  • chicken eggs (~ 3 eggs category C1) 150 g
  • egg whites (~ from 3 eggs cat. C1) 100 g
  • icing sugar 125 g
  • flour 33 g
  • butter 25 g
  • sugar 16 g
  • food color green (drops) 3 pcs.
  • for pink syrup: sugar 40 g
  • water 120 ml
  • tea rose 5 pcs.
  • rose water food 1 tbsp.
  • for raspberry jelly with rose: b / c raspberry puree 200 g
  • sugar 20 g
  • rose water food 2 tbsp.
  • gelatin 10 g
  • water (for diluting gelatin) 60 ml
  • for Bavarian mousse with white chocolate: egg yolks (from 6 eggs) 120 g
  • milk 100 g
  • cream 33% 105 g
  • vanilla pod 1 pc.
  • white chocolate 150 g
  • cream 33% (for whipping) 450 g
  • gelatin 15 g
  • water (for diluting gelatin) 90 ml
  • for raspberry jelly (decoration on top of the cake): raspberry puree b / c 150 g
  • sugar 15 g
  • rose water food 1 tbsp.
  • gelatin 7 g
  • water (for diluting gelatin) 42 ml
  • for decoration: raspberries 2 pcs.
  • dark bitter chocolate 60 g


Step 1
Cooking pistachio dacquoise. Beat the egg whites with a pinch of citric acid until soft peaks. Add sugar and continue whisking until stiff rush forms.
Step 2
Sift the icing sugar along with the pistachio flour.
Step 3
Chop 35 g of peeled pistachios with a knife.
Step 4
Gently mix the dry mixture with the whipped egg whites, from bottom to top, being careful not to settle.
Step 5
Finally add the color and chopped pistachios. Stir until smooth and color.
Step 6
Gently transfer the dough into a 20 cm mold covered with baking paper. Bake in an oven preheated to 200 ° C for about 15 minutes.
Step 7
Turn the finished biscuit onto a prepared surface (I have a wire rack), let it cool completely, then carefully remove the baking paper.
Step 8
Cooking pistachio biscuit "Joconde". Combine powdered sugar, almond and pistachio flour and whole eggs in a bowl. Beat with a mixer for at least 10 minutes. The mass should become lighter and double in volume.
Step 9
In a separate bowl, beat the egg whites until soft peaks, add sugar and continue beating until stiff peaks.
Step 10
Melt the butter and cool at room temperature.
Step 11
Gently mix the sifted flour into the pistachio dough, gradually add melted butter and dye.
Step 12
At the very end, stir in the whipped proteins in 3 steps.
Step 13
Divide the dough into 2 parts (it is best to use a kitchen scale for this purpose).
Step 14
Bake in two tins with a diameter of 20 cm, covered with baking paper in an oven preheated to 200 ° C for 10-15 minutes.
Step 15
Turn the finished biscuit onto the prepared surface (I have a grate), remove the parchment sheet. Leave the biscuit to cool completely.
Step 16
Cooking raspberry jelly with a rose. Soak gelatin in water, let it swell, then heat and dissolve until the granules dissolve.
Step 17
Put 1/3 of the pitted raspberry puree in a small saucepan, add sugar. Heat raspberry puree until sugar dissolves.
Step 18
Pour the loose gelatin into the hot puree, mix. Then stir in the remaining raspberry puree (it should be at room temperature). Add edible rose water, stir again.
Step 19
Pour the raspberry puree into a silicone mold or ring (cover the bottom with cling film) with a diameter of 20 cm. Put in the refrigerator until it solidifies. For ease of assembly, I like to freeze jelly, so you can put it in the freezer too.
Step 20
Preparing pink syrup for impregnation. In a small saucepan, bring all ingredients to a boil, set aside.
Step 21
Strain the pink syrup, then add the rose water.
Step 22
Pour 1/4 of the vanilla cream into the lightly beaten egg yolks and stir. Gradually pour in the remaining cream, stirring continuously with a whisk. Pour everything back into the pot and put on a small heat. Cook, stirring constantly until the cream thickens slightly, about 4-5 minutes.
Step 23
Soak gelatin in water, let it swell, then heat and dissolve until the granules dissolve. Add the loose gelatin to the Anglaise cream and mix well.
Step 24
Melt white chocolate in the microwave or water bath.
Step 25
Pour hot cream into melted chocolate and stir well.
Step 26
Rub the cream through a sieve to remove any egg particles, not melted gelatin or chocolate. Cool to room temperature.
Step 27
Whisk the cream until a firm rush forms. Gently mix them into the English white chocolate cream.
Step 28
Divide the Bavarian mousse into about 4 parts. Pour 1/4 of the Bavarian mousse onto the dacquoise.
Step 29
Put the "La Gioconda" biscuit on the mousse, which also needs to be soaked in pink syrup.
Step 30
Pour the second part of the Bavarian mousse on top of the sponge cake, put a circle of frozen raspberry-pink jelly on the Bavarian mousse.
Step 31
Pour the remaining jelly onto the surface of the frozen cake. We put the cake in the refrigerator until it solidifies.
Step 32
Place a spiral jelly disc on the solidified surface. We decorate the cake as desired. I have decorations made from chocolate, pistachios, raspberries. The sides of the cake in the original recipe are sprinkled with pistachio crumbs. I decided not to deviate from the original.
Step 33
With such pistachio sides, the cake turns out to be elegant and beautiful.
Step 34
We cut the cake and enjoy its wonderful flavor combinations and the most delicate texture.
Step 35
Enjoy your meal!
Step 36
And one more tasty morsel!
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