Raspberry-pistachio cake



  • 25g fresh raspberries
  • 100g shelled pistachios
  • 10g caster sugar
  • 2g fresh mint
  • 100g raspberry jam
  • 40g raspberry puree
  • 330g sugar
  • 50g glucose syrup
  • 6g pectin
  • 300g almond biscuits
  • 70g raspberry cake flavouring
  • 300g pistachio ganache
  • 20g icing gel
  • 200g marzipan
  • 3 eggs
  • 30g butter
  • 20g flour
  • 3g of baking powder
  • 200ml milk
  • 6g gelatin
  • 300g white chocolate
  • 400ml 33% cream



First, we will prepare the pistachio cream. Heat the milk, 10g glucose syrup and the pistachio ganache. Melt the chocolate and gently add it to the heated mixture, then add the gelatin and preheated cream.

For the cake: Combine the flour and baking powder in a bowl. Whisk the egg together with the marzipan in a separate bowl until it forms a thick paste. Melt the butter in a pan. When the marzipan and egg has become an inseparable mixture, add it to the mixture of flour and baking powder and add the butter. Pour this mixture into a mould and bake at the temperature of 170-175C for 20-25 minutes until it is tender. Bring the raspberry puree and 1/3 of the sugar to a boil until the sugar dissolves, then add another 1/3 of the sugar with the glucose. Add the final third of the sugar with the pectin, bring it to the temperature of 100C and remove the heat.


Decorating. Take the baked cake out of the oven, spread a little jam evenly over. Spread the pistachio cream on the top, add fresh raspberries and sprinkle with ground pistachios and sugar.

Recipe: Uilliam Lamberti

Tags: berries


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