I always like cake with raspberry and pistachio and wanted to make a new one lately. Searching at the internet yielded nothing I wanted. Until then I saw a gorgeous product shot of a bakery. Unfortunately, no recipe was available. So, I tired to make my own. This is the first attempt. Not bad but room for improvement. Next time, I should make a pastry base instead of a base from ground biscuit. The raspberry mousse was too soft as I was mixed up and have added cooked cream. All will be fixed when I make it another time. But, it still good to share this. Perhaps, you will make it earlier than my next attempt. Don’t hesitate to share the recipe and photos to double the joy.
120g ground biscuit
Mix the ingredients & press into a 18cm round pan, including the rim
Bake in an oven at 160C for 15 min.
4.5g gelatin leaves
37.5g caster sugar
45g egg yolks
75g raspberry puree
150g cream, whipped
- Soften gelatin (3g) in a bowl of cold water.
- Bloom the gelatin leaves.
- In a small pot, place the milk with half the amount of sugar on low heat. In the meantime, whisk the rest of the sugar with egg yolks together.
- Once the milk boils, pour half of it gradually into the egg yolk mixture, whisking to prevent curdling. Pour the milk and egg yolk mixture back into the pot to continue heating. Keep stirring so that it does not curdle. It is ready when it coats the back of a spoon, 82C.
- Mix in the gelatin when the temperature is around 60C. Stir to dissolve it.
- Warm the raspberry puree in a saucepan on low heat and add to mixture in step 5. Fold in the 150ml whipped cream.
- Pour the mixture onto the cake base.
3/4tsp vanilla essence
50g pistachio paste
2 egg yolks
7.5g gelatin, bloomed
160g cream, whipped
- In a medium sauce pan, add milk, vanilla essence and pistachio paste. Heat over medium heat until just about to simmer. Stir well.
- Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick, about 4 minutes.
- Pour a third of the hot milk mix onto the yolk mix and whisk immediately to prevent curdle.
- Pour mixture back into the pan and mix well.
- Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes or until it reaches 82C.
- When the temperature of the egg mixture is around 65C, add the bloomed gelatin and stir to dissolved.
- Strain the pistachio mixture through a sief and cool until it reaches room temperature.
- Whisk the cream until it’s stable yet soft.
- Fold the whipped cream into the pistachio mixture.
- Pour the mixture onto the set raspberry mousse. Refrigerate the cake overnight or until set.
- Sprinkle grounded pistachio on top of the cake. Decorate it with pistachio dices and raspberries.