Strawberry-Pistachio Cake
Description
Delicious pastry for the whole family. A beautiful, elegant dessert. First, prepare the cream: whip melted chocolate, pistachio paste, hot cream, and butter. Place the finished cream in the refrigerator overnight. The cake base consists of two parts – shortcrust and sponge. For the shortcrust dough, mix flour, baking powder, powdered sugar, butter, rum, almond flour, and salt. Bake the shortcrust dough in the oven for 20 minutes, then leave it in the mold. Now prepare the sponge: blend almond flour, powdered sugar, starch, pistachio flour and paste, egg yolk, and 2 egg whites in a blender. Add meringue made from beaten egg whites with sugar and salt, as well as butter, and mix well. Pour the sponge batter over the shortcrust base and bake in the oven for 10 minutes. Then completely cool the cake base and remove it from the mold. Puree 250 g of strawberries in a blender, bring to a boil, and add brown sugar with pectin. Stir and cook for 1 minute. Cool and spread over the cake base. Top with whole strawberries (with stems removed) and cover the berries with strawberry jelly. You can also decorate the cake with pistachio cream. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
The day before making the cake, prepare the cream. Melt the chocolate, add 15 g of pistachio paste, pour in hot cream and 50 g of butter. Blend using a blender and refrigerate overnight.
- 2
Step 2
Now prepare the dough – in a food processor, combine flour, baking powder, 20 g of powdered sugar, 110 g of butter, rum, 20 g of almond flour, and a pinch of salt. Mix until a uniform dough forms, roll it out and bake in a rectangular pan for 20 minutes at 160°C. The shortcrust base is ready; set it aside for now.
- 3
Step 3
Now it's time for the biscuit. Blend 60 g of almond flour, 110 g of powdered sugar, starch, pistachio flour, 30 g of pistachio paste, one egg yolk, and 2 egg whites in a blender. Beat the remaining egg whites into a meringue with sugar and a pinch of salt. Fold the meringue into the batter, then add 80 g of melted butter. Mix well.
- 4
Step 4
Place the resulting dough on top of the shortcrust base and bake for 10 minutes in a preheated oven at 180 degrees. Then completely cool the cake base and remove it from the mold.
- 5
Step 5
Blend 250 g of strawberries into a puree, bring it to a boil, then add brown sugar and pectin. Cook, stirring, for 1 minute. Cool and spread over the cake base. Top with whole strawberries, with stems removed, and cover the berries with strawberry jelly. You can also decorate the cake with pistachio cream.