A perfect cake for any occasion.
Ingredients:
Biscuit
- 4 eggs (L)
- 200 g powdered sugar
- 70 g wheat flour
- 70 g potato starch
- 1/2 teaspoon baking powder
Pistachio Cream
- 200 g pistachio paste
- 250 g mascarpone cheese
- 250 ml cold 30% cream
- 3 tablespoons powdered sugar
- Optionally 1 packet of whipped cream stabilizer (śmietan-fix)
Also
- About 500 g raspberries
- About 50 g peeled pistachios for decoration (or biscuit crumbs)
- Optionally a piece of lime
Preparation:
Biscuit Eggs at room temperature. Preheat the oven to 180 degrees Celsius. Whisk egg yolks with half of the powdered sugar until fluffy, about 7 minutes. In another bowl, beat egg whites with the remaining powdered sugar for about 7 minutes until stiff peaks form. Sift together wheat flour, potato starch, and baking powder into a separate bowl and mix. Gently fold egg yolks into the beaten egg whites using a spatula. Gradually sift in 1/3 of the flour mixture and gently fold with the spatula, being careful not to deflate the beaten egg whites. Add another 1/3 of the mixture and fold gently, then repeat with the remaining flour. Pour the batter into a small 21 cm diameter pan, smooth the top. Bake for about 40 minutes (until a toothpick comes out dry). Remove from the oven, let it cool, then cut into 3 horizontal layers.
Pistachio Cream In the bowl of a mixer, combine pistachio paste, mascarpone cheese, cold cream, and powdered sugar (adjust sugar quantity if the paste is unsweetened). Beat for about 3 minutes until fluffy. Optionally, add whipped cream stabilizer towards the end.
Decoration Place the first bottom cake layer on a platter, spread with 2 generous tablespoons of cream, add raspberries, and cover with another 2 tablespoons of cream. Repeat with the remaining biscuit layers, cream, and raspberries. Decorate with chopped pistachios and raspberries. Instead of pistachios, you can coat the sides of the cake with biscuit crumbs. Refrigerate for at least 2 hours or until needed.
