Bavarian cake with raspberries and pistachios. Cake “Pistachio-raspberry. Pistachio cake with raspberries: a very tasty recipe

Classic recipe

To make a classic pistachio sponge cake with a delicious filling you need:

• a pack of butter weighing 250 g;
• 4 eggs;
• zest of ½ lemon;
• 180 g pistachio paste;
• 400 ml milk;
• 300 g flour;
• a packet of baking powder;
• 50 g sugar;
• 100 ml water;
• 30 ml lemon juice;
• a pinch of salt.

Cooking method:

1. The softened butter is whipped with sugar until the volume increases significantly.
2. With constant stirring, eggs are driven into the mixture one by one.
3. After adding citrus zest, milk and paste, beat again.
4. Dry ingredients, except sugar crystals, are combined and mixed into the liquid.
5. The finished flour mass is poured into 3 molds, which are sent to a hot oven (180°C) for 25 minutes.
6. A syrup is prepared from sugar, water and juice, with which the biscuit is soaked.

How to make “Chocolate cake with pistachios”

Place the peeled pistachios on a baking sheet greased with oil and sprinkled with flour and roast in the oven for 10-15 minutes.

Then grind the pistachios and flour in a blender.

Beat half the sugar and yolks well.

Beat the egg whites with the second half of the sugar and lemon juice.

Mix the beaten whites and yolks, add the zest and vanilla. Gradually add flour with pistachios and knead the dough.

Place the dough in the pan and bake in the oven for 45 minutes. Then cool and cut into two layers.

Melt chocolate in hot cream, add cognac and stir. Grease the bottom cake with jam, cover with the second one and coat with chocolate glaze on all sides. Garnish with sweet pistachios.

Amazing dessert with raspberries

Pistachio cake with raspberries captivates those with a sweet tooth with its original appearance and extraordinary taste.

To complete the recipe, you will need for the biscuit:

• 4 eggs;
• 180 g flour;
• 100 g butter;
• a packet of baking powder;
• 150 g sugar;
• 2 times less pistachios.

For cream:

• 500 g curd cheese;
• 140 g cream;
• 170 g powdered sugar;
• 110 g butter;
• 200 g raspberries;
• 15 g corn starch;
• 30 g sugar.

Preparation stages:

1. The nuts are ground to a paste consistency and then mixed with softened butter.
2. The eggs are beaten with sugar, after which flour and baking powder are poured into the liquid mixture through a sieve.
3. The dough is kneaded with the addition of pistachio-oil paste.
4. The biscuit is baked at 180°C.
5. The raspberries are doused with boiling water and ground in a blender, after which the raspberry puree is placed in a saucepan, where it is mixed with 30 g of sugar.
6. After boiling, starch diluted in 30 ml of water is added to the raspberry mass.
7. When the raspberry sauce boils again, it is cooled, covered with cling film and refrigerated.
8. From ⅓ curd cheese, cream and 70 g of powdered sugar, prepare the cream for the layer by whipping for 7 minutes.
9. The leveling cream is whipped from butter, remaining cream cheese and powdered sugar.
10. The cake is cut into three layers, each of which is covered with cream for a layer, and on top with raspberry sauce.
11. When the cake is soaked in the refrigerator, the sides are covered with cream to level it.

Cooking with strawberries

To implement the recipe you will need:

• 4 eggs;
• 80 g flour;
• 1.5 sachets of baking powder;
• 10 gelatin plates;
• 400 g frozen strawberries;
• 500 g cottage cheese;
• 250 ml cream;
• 30 ml lemon juice;
• 280 g sugar;
• 80 g pistachio nuts;
• a little powdered sugar

Cooking technology:

1. 60 g pistachios are ground.
2. Beat eggs, 150 g of sugar for 5 minutes until stable foam.
3. In a separate bowl, mix flour, baking powder, pistachio crumbs, after which the dry ingredients are added to the egg mass.
4. The dough is baked into a biscuit for about 30 minutes.
5. Gelatin is soaked in water.
6. A hot mass is prepared from frozen strawberries, lemon juice, a shot of water and the remaining sugar, which is pureed and mixed with gelatin.
7. Next, cottage cheese and whipped cream are mixed in alternately.
8. The sponge cake is divided into three layers, 2 of which are covered with airy cream.
9. When the cake is soaked, the top sponge layer is decorated with powder and the remaining pistachios.

Pistachio tartlet

Form 1 ring 18-20cm or 2 rings 14cm or 2 Eclair forms 20x7cm
Temperature 180°

Time 11+3 minutes

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Ingredients

• Butter 35g
• Powdered sugar 20g
• Pistachio flour 20g
• Flour 70g
• Egg 20g
• Egg for brushing

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Preparation

• Chop the ice butter into cubes, add the dry ingredients and mix at low speed until smooth and fine crumbs form.
• Add the egg, mix and mix until all ingredients are combined.
• Gather the dough into a ball, wrap it in film and put it in the refrigerator for 20 minutes to several hours.
• When the dough has rested, roll it out to 2mm, assemble tartlets 3cm high and put them in the freezer for at least 5 minutes (maybe for a couple of days)
• Preheat the oven to 180 degrees
• Cut the sides of the frozen tart and prick the bottom. Bake for about 11 minutes: the tartlet will strengthen and move away from the ring.
• We take out a baking sheet and grease the inside of the tartlet with a thin layer of egg: we close the holes in the bottom and isolate the dough from the filling so that it does not get soggy
• Return the pan to the oven and bake for another 2-3 minutes until done. Let the tartlet cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely before assembling.

Pistachio mousse cake

Pistachio cake is a spring table decoration, which at the end of winter, thanks to its green flowers, will give a feeling of approaching warmth.

For the crust you will need:

• 80 g pistachios;
• 80 g softened butter;
• 75 g sugar;
• 2 eggs;
• 10 g flour;
• 10 g corn starch.

Light mousse with white chocolate:

• 600 ml cream;
• 30 g gelatin;
• 2 bars of white chocolate;
• 30 ml water;
• 200 g mango puree.

Cooking process:

1. Beat the eggs one at a time into the whipped butter-sugar mixture.
2. Flour and starch are sifted into pre-crushed pistachios, after which the dry ingredients are mixed with the liquid composition.
3. The dough is baked into a biscuit for about 20 minutes at 170°C.
4. ½ gelatin is soaked in water.
5. Gelatin is poured into the melted chocolate and 100 ml of cream in a stream.
6. The remaining cream is whipped and mixed with the chocolate mass, after which the mousse is poured onto the cooled cake.
7. The base of the dessert is sent into the cold.
8. From the remaining ingredients with the addition of chopped mango, mango mousse is prepared, which is poured into the first mousse layer.
9. The dessert is infused in the cold overnight.

Recipe from Andy Chef

The famous blogger’s new take on the confectionery delicacy of French cuisine makes it possible to prepare a dessert worthy of restaurants at home.

For the biscuit you should prepare:

• 3 eggs;
• 150 g sugar;
• the same amount of flour;
• a piece of butter.

Cake cream:

• 250 ml milk;
• 5 g gelatin;
• 2 yolks;
• 50 g sugar;
• 25 g flour;
• the same amount of pistachio paste;
• 70 ml cream.

Strawberry compote:

• 100 g of puree and strawberries;
• 5 g pectin;
• 15 g sugar.

Creation stages:

1. The eggs are mixed with sugar, after which the container is placed in a water bath so that the sugar crystals dissolve.
2. The egg mass is beaten, and then melted butter is added and flour is poured in.
3. The homogeneous, almost airy dough is poured onto a baking sheet covered with parchment, which is sent to the oven for baking.
4. Milk is poured into a container on the stove, and the gelatin is soaked in ice water.
5. At this time, the yolks are beaten with sugar and flour.
6. The yolk mass is introduced into the boiling milk in a thin stream with constant stirring.
7. The cream base is poured through a sieve, and when it cools slightly, it is mixed with nut butter and swollen gelatin.
8. When the custard is almost cold, use a blender to stir in the lightly whipped cream.
9. Refrigerate the pistachio sauce for half an hour.
10. Pectin and sugar, mixed until smooth, are poured “rain” into the boiling strawberry puree.
11. After 3 minutes of boiling, pieces of berries are added.
12. A circle with a diameter of 16 cm is cut out of the cake with a confectionery ring, along the rim of which slices of berries are laid out.
13. The cake is filled with cream, in the center of which compote is distributed.
14. A ring of smaller diameter is used to cut out the next circle, which is placed on top of the compote.
15. The sponge cake is again covered with pistachio cream and strawberry sauce.
16. At the end, the remaining pistachio mass is distributed, and the cake is sent into the cold, where the gelatin will acquire the necessary structure.

HEART CAKE – Red velvet WITHOUT special molds Pistachio cream

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video content

Rating: 4.0; Votes: 1 I suggest making heart-shaped red velvet, beloved by so many. We will not use special forms, cuttings, everything is extremely simple! CAKE RECIPE (approximately 1.5 kg) RED VELVET sponge cake: 280 g flour 3 g cocoa powder 1 tsp soda 1 tsp baking powder 140 g butter 215 g fermented baked milk 230 g sugar pinch of salt 3 eggs 45 g vegetable oil 2 tsp dye Pistachio CREAM: 230 g white chocolate 230 cream 30-40 g pistachio paste 350 g cream cheese Mango-passion fruit confiture: 150 g puree (mango + passion fruit) 1 tsp starch 1 tbsp sugar Date: 2019-08-12

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Comments and reviews: 10

Irina Rasulova Hello everyone, It's me again. Well, what I want to say about this biscuit - Julia, well, you can’t do this, now I have a big problem - which of the biscuits (according to YOUR RECIPE) to bake. Girls, how TASTY and COOL. I just changed the cream to sour cream, but the sponge cake is such a self-sufficient product, I just can’t find the words, just emotions. Ryazhenka in it is just a special song. In short, what can I say - I swallowed it and didn’t understand it, it just melted, the aftertaste cannot be expressed in words, it HAS TO BE COOKED. YULIA, THANK YOU again. I’ll go get another piece of hamster. This is delicious.

Serj K My baking tray is small, 30+33 cm, so I had to bake the sponge cake in a 23 cm round pan, cut it into 3 layers and cut out hearts from them. The height of the sponge cake is 5 cm. The confiture was made from peach puree (homemade, we made a cream ice cream with sour cream (the first time), I liked the taste, it holds its shape well. Again I had to experiment and adapt to my capabilities. But the cake is beautiful. Lisa will give it for her birthday to your best friend. Thank you Julia for delighting us with beautiful treats.

Diana Chuklina Yulyayayaya, I adore you. I don’t know who could offend you or speak unflatteringly about the channel or recipes. For many years I have been baking cakes for all birthdays, I really like to decorate and experiment, but I never got around to placing orders, it was scary, for the last 2 months of pregnancy I watched your channel with rapture, I didn’t watch what seemed very difficult to me, I learned a lot from you and yet I started taking orders, now I’m returning to your videos and they don’t seem so complicated to me anymore) Thank you)

Alina Zulpuhar Yulia, you are a delightful person, I am 15 years old and I have been cooking according to your recipes for 1.5 years. My family is happy, even my mother asks where you get these recipes from? Thank you very much, your recipes have never failed me. Keep up the good work. I made this red velvet and my parents and friends ask how you made it, I made the cream from pistachio powder and it turned out quite delicious. You have golden hands, good luck with your other baking endeavors

Yulia Musinova Cool recipe Especially the cream I will definitely repeat it Thanks for such a detailed explanation in each video, clarifying the details No matter what dish I cook according to your recipe, everything turns out I make cupcakes with milk all the time) For Easter this time I’ll try to make Easter 3 chocolates, and I’ll make Easter cakes again make according to your recipe - last time they turned out just magical. Thanks again

Asya Petrova Yulia, I made this for my mom today for her anniversary. The taste of mango is specific). I would even say, not for everyone. I hope that in total it will play completely differently, but I decided for myself that I won’t do it that way. The cake and cream separately are simply a song. Now I’ll definitely always make it with fermented baked milk. Thank you very much for your work. I, my family and not only loved many of your recipes)

Albina Khamidullina As always, everything is very cool Thank you very much Yulia, what can you replace pistachio with? And how can you make fruit puree at home, for example, raspberries or strawberries? I have frozen berries. Is it possible to get good results from them? I'm just very limited in funds. But I would really like to create a holiday for my loved ones. Thank you in advance

Sveta Beteva Hello, Yulia, I wanted to ask you what could be the reason for the sponge cake falling off in the ring after baking? And after it had completely cooled, I cut it, and the inside was like a raw cake (although the skewer was dry when it came out of the oven. I baked this recipe twice and both were unsuccessful. Did I not keep it in the oven too long? What could I have done wrong? Please tell me.

Olga Mishchanchuk I'm just crazy about this biscuit While I'm making it I'm having a blast, and when it's already baked, that's it, hold me seven, otherwise I'll eat it after it's been in my refrigerator, it's just a song, nooo , this is a masterpiece. I have one biscuit ready. What is all this for, Julia, I bow to you, you are my love, but after this biscuit

Alexandra Primostka Good afternoon The cake is very tasty, the cream is super My husband tried it on the 14th and ordered the same on the 23rd, but again the second time the color after baking is uneven, that is, the crust and bottom become brown, like a regular sponge cake. But the inside is just a little reddish. With what it can be connected? Thank you)

Three-layer culinary masterpiece

A three-layer cake with nuts is prepared in several stages.

For cream:

• 1 can of condensed milk;
• 350 g butter;
• 200 g pistachios.

For the biscuit:

• 200 g sugar;
• 300 g flour;
• 5 eggs;
• 300 ml sour cream;
• baking powder packaging;
• 200 g poppy seeds;
• 200 g peeled, chopped nuts;
• 200 g cranberries.

In process:

1. A dough is prepared from sugar, eggs, sour cream, flour and baking powder, which is divided into 3 parts.
2. Each part is mixed with different ingredients (cranberries, poppy seeds and nuts) and baked.
3. Condensed milk is whipped with butter and washed pistachios.
4. After cooling, the baked cakes are generously coated with pistachio cream.

Fraisier - strawberry-pistachio cake

Fraisier strawberry cake with pistachio cream.

If you only knew how long I've been wanting to make this cake! And finally it happened!

Frezier looks so impressive and attractive that it has allowed it to remain to this day one of the most popular desserts in French confectioneries.

Traditionally, this cake consists of genoise sponge cake, flavored buttercream, red marzipan and strawberries. It was from the number of strawberries that Frezier got its name back in the 18th century under King Louis. Later, the French pastry chef Victoria Wells made it with a lighter mousseline buttercream and pistachio, and in this form this cake became her calling card. Nowadays, with the name frézier (or rather, with a combination of strawberries and pistachios), you can find absolutely any desserts: eclairs, macarons, vacherins, etc. This combination has become truly classic.

When I was planning to make this cake, I thought for a long time about what kind of cream I would make for it. Most French sources, from textbooks to chefs' recipes in magazines, write about mousseline cream (custard + butter). I doubted it for a long time and looked for other options. For example, with the addition of cream, but then gelatin was already used everywhere to make the cream stable and help it keep its shape.

After weighing the pros and cons, I decided to make a classic version with butter and pistachio paste. This cream turns out to be very smooth, dense, silky and quite greasy, but nevertheless very tasty! I took the cream recipe from Nina Tarasova’s blog, which she kindly shared after studying at the Ducasse school in Paris. The cream turned out great! I took the biscuit recipe from one of my books, and I had ready-made marzipan, although if you wish, you can make it yourself or replace it with mastic.

Read also: Cake made from Nesquik balls without baking reviews

While the strawberry season is not yet over, I highly recommend you pay attention to this cake! It won’t take much time; in total, it took me about 2-3 hours, and this is provided that I was distracted by step-by-step photographs.

Pleasant aroma and delicate color! For the most delicious cake! Pistachio cream for the cake turns out lush and airy, beautiful and very delicate in appearance, with a subtle pistachio aroma and exquisite taste. It is suitable for both frosting cake layers and coating the cake. If desired, you can also use it for decoration.

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Pancake pistachio cake from Palych

To prepare an original dessert, you need a fairly simple food set.

Pancakes:

• 2 eggs;
• 15 g sugar;
• 300 ml milk;
• flour;
• 80 g pistachio paste;
• a pinch of salt.

Cream:

• 400 ml milk;
• 1.5 chocolate bars;
• 100 g sugar;
• 1 package of vanillin;
• 2 eggs;
• 120 g butter.

Recipe for pistachio-raspberry cake. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pistachio-raspberry cake”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pistachio-Raspberry Cake is 303.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.