Pistachio cake with raspberries

Bright, fresh, fragrant and refreshing with a delicate filling. For a very long time I wanted to learn how to work with food dyes. Finally, in this cake, such an opportunity presented itself, and unplanned. Although at first it seemed that the green turned out to be very thermonuclear, in the section the combination of green cakes, white cream and bright red raspberries looks very organic.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Eggs

Flour

180

Sugar

150

Butter

100

Pistachios (peeled)

Baking powder

Food coloring (green optional)

Filling:

Raspberry

200

Cream:

Cream cheese

200

Fat cream (33%)

200

Powdered sugar

100

Alignment:

Butter

Powdered sugar

Cottage cheese

170

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 42 % 24 g

Carbohydrates 46 % 26 g

322 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 5 h

Step 1:
Dough. Sift the flour with baking powder and gently mix into the dough.
Step 2:
Chop pistachios in a blender. Melt butter and combine with pistachio paste, mix.
Step 3:
Beat eggs with white sugar.
Step 4:
Pour into the butter-pistachio mass and beat again.
Step 5:
At this stage I added food coloring to the dough so that the mass had a more pronounced green color. but! It is better to do this at the very end. Because after adding flour with soda, a reaction occurred and a beautiful pistachio turned into a nuclear green. If you have pistachio paste ready, it is better to use it, then the dye will not be needed.
Step 6:
Sift flour with baking powder and gently mix into the dough.
Step 7:
Pour the dough into a parchment-lined mold (Ø 20 cm), flatten. Bake for 40-45 minutes at 180 ° C.
Step 8:
Cool the finished cake and cut it into 3 cakes.
Step 9:
Filling. Wash and dry the raspberries.
Step 10:
Cream.
Step 11:
Combine cold cream cheese with cream, powdered sugar.
Step 12:
Beat with a mixer until smooth for no more than 5 minutes. The cream will turn out to be quite dense, it will not spread.
Step 13:
Collect the cake in the cooking ring. Put half of the cream on the cake, smooth it out. Put half of the raspberries on top and press into the cream. Cover with a second cake. put the remaining cream and raspberries. Cover with a third cake. Put it in the refrigerator for 1 hour.
Step 14:
Alignment.
Step 15:
Combine soft butter, cottage cheese and powdered sugar.
Step 16:
Beat with a mixer until smooth. If the cake has not cooled, put the cream in the refrigerator. It should be dense, not spread out.
Step 17:
Remove the cake from the ring, cover the top cake and sides with cottage cheese cream. Decorate the cake with pistachios and raspberries.
Step 18:
I have some cream left after leveling.
Step 19:
I added red dye to one part, green to the other.
Step 20:
And decorated the cake in this way. I put raspberries and mint on top.