Hong Kong has a long summer. It had been hot as an oven. The temperature started to lower in October so that staying home was much more pleasant. As the weather is changing, drizzle and rain become more often. These days are gloomy. I need colours to cheer up. And here comes the raspberry pistachio cake. The velvet red dominates the exterior. It and the green from the pistachio complement to each other. Red and green are contrasting colours. Yet, they stand together as a soft harmony.
This cake was inspired by the Sugar Coated Cottage. The cake photos are fancy and nostalgic. Pink and white butter cream flowers dot the red top of the cake. But 3 cups flour, 1 cup butter and 1.5 cups sugar for a 18cm cake seem too heavy. And the buttercream is made with 1.5 cups butter and 1 cup sugar. Well, I switched to another pistachio cake recipe, invented the cream between cake layers and the raspberry topping as an experiment. It’s good though room for improvement exists.
50 egg yolks
70g ground pistachio
35g cake flour
70g egg white
1/8 cream of tartar
Melt the butter and keep warm.
Beat (1) ingredients over hot water (up to 40C). Remove the mixture from heat and continue to beat for about 2 minutes.
Fold in (2) pistachio flour mixture.
Beat the egg white at low speed first. Then add the sugar and cream of tartar and beat until firm.
Fold 1/3 egg white into the egg mixture gently. Fold the rest of the egg white until fully integrated.
Add a handful of the mixture to the melted butter. Mix well. Fold the butter mixture into the egg mixture.
Pour the mixture into 2 16cm cake pans. Tap the pan a few time. Bake at 180C for 8-9 minutes.
150g raspberry puree
Bloom the gelatin.
Cooking the raspberry and sugar gently until sugar has dissolved and the mixture thickened.
Take out 150g of the raspberry mixture. Add the gelatin and mix well.
This makes a gooey raspberry topping.
Let cool for later use.
30g raspberry topping
1.9g bloomed gelatin
Beat the cream and sugar until soft peaks form.
Add 30g out of the 180g raspberry topping.
Microwave the bloomed gelatin to become liquid.
Add the liquid gelatin to the cream mixture.
Lay the raspberry cream on the bottom cake piece.
Put the upper half cake onto the creamed lower bottom.
Pour the raspberry topping over the cake.
Let’s it set in the fridge a few hours or overnight.
Decorate the cake the way you like.
I like the solid pistachio base together with the sour and tangy raspberry topping. Sublime!