Pistachio and raspberry cake
It's been about a year and a half since I wanted to post this video with the raspberry pistachio cake recipe, but I never got around to it. This happens with some recipes.
I tried here to reproduce a cake that I saw on Marusya Manko's Instagram account, using the picture as a reference and the list of recipes from the "recipe book" to see how close I can get. Of course, it would have been cheaper to buy the recipe or look it up on the internet, but it was much more interesting to use my brain :)
For an 18 cm cake, approximately 2.4 kg:
For the sponges ( 8 bc):
2 bc Egg
1 g Salt
165 g Sugar
40 g Honey
40g Butter
Put the ingredients on fire in a pot, until they are homogenized and the sugar is completely melted. They must not be heated excessively!
8 g Baking Soda
When the mixture is warm, add the baking soda and mix.
330 g Flour
Add flour and mix well, until homogenized. Put the soft dough in cling film and refrigerate for a few hours, until it hardens. Roll out thin sheets (for 18 cm sheets use about 100g of dough/sheet) that are pierced with a fork before baking them for about 5 minutes at 165C with fan.
ATTENTION, the sheets must be slightly brown, soft and elastic when they are ready, they must not harden.
For the pistachio cream:
9 buc Egg yolk
150 g Sugar
30 g Corn starch
1 bc Vanilla
Put them in a pot and mix with a whisk.
338 g Milk
Add the heated milk over the mixture of yolks, put the pot on medium-high heat, stirring continuously until the cream boils and thickens.
300 g Butter (cold)
Add over the cream, mixing until integrated. Remove the cream in a bowl and cover with cling film and leave to cool.
150 g Pistachio paste
After the cream has cooled, add the pistachio paste and mix with a spatula until homogenized.
For the raspberry insert:
400 g Raspberry puree
6 g Pectin NH
25 g Sugar
Heat the raspberry puree slightly and pour one part over the pectin mixed with sugar. Pour the mixture back over the puree and boil for about 2 minutes to activate the pectin. Put in a bowl and cover with cling film, cool in the fridge.
For the frosting:
150 g White chocolate
150 g Cream
Melt together in a double boiler, then cool down to a temperature of 22 C (if you don't have a thermometer, you should feel the cream slightly cool to the touch).
150 g Butter
Foam the room temperature butter very well (minimum 10-15 minutes), then pour the cooled cream and chocolate mixture in a thin stream, while mixing at maximum speed.
100 g Pistachio paste
Add the pistachio paste and mix until homogenized.
