Let’s give the floor to Julia: “Hello, everyone! Why am I cooking all these cakes and sweets? The answer is very simple: I personally love them very much! In any culinary book, the first thing I look for is the section of cakes and pastries. That’s because I am a sweet tooth. By the way, this is my favorite cake! Well, except for the chocolate & cherries combination and for mango & passionfruit mousse cakes. I'm sure this recipe will improve your mood!”
For the pistachio biscuit (18 cm | 7inch):
- 6 eggs | 6.00 items
- 160 g sugar | 5.65 oz
- 130 g flour | 4.60 oz
- 50 g butter | 1.75 oz
- 50 g white chocolate | 1.75 oz
- 1 tbsp starch | 1.00 tbsp
- 50 g pistachio paste | 1.75 oz
- 10 g baking powder | 0.35 oz
- a pinch of salt | 0.00 to taste
- Sift the flour together with the starch, the salt and the baking powder through a sieve into a bowl, and whisk.
- Mix the butter in a small container with the finely chopped chocolate; melt them, stirring, in a water bath. Leave to cool to the room temperature.
- Divide the eggs into yolks and whites. Place the egg whites in the fridge.
- Whip the yolks with a mixer, and add the sugar in a thin stream.
- Whip the yolk mixture until a fluffy and light creamy mass (it will take from 5 to 6 minutes). Whip the yolks and the sugar without stopping; add the pistachio paste and whip for another couple of minutes until a uniform color. Pour in the melted butter and the chocolate, and whisk until smooth.
- Whip the whites to the peaks. Mix all the flour and the whipped egg whites in three steps (add the flour, stir the dough with a spatula, add the egg whites, the flour, the egg whites again, etc.). Preheat the oven to 180C (356F), grease the baking dishes with butter and sprinkle them with flour or cover with the parchment paper.
- Divide the dough into 3 parts, pour them into the molds and send to the preheated oven. Bake the pistachio sponge cake for about 25 minutes, if you use 3 separate molds. Or you can bake the sponge in one mold, and then cut it into 3 cakes. But the baking time will increase to about 40 minutes.
For the raspberry jelly:
- 20 g gelatin | 0.70 oz
- 400 g frozen raspberries | 14.10 oz
- 40 g sugar | 1.40 oz
- Soak the gelatin in 120g (4.20 oz) of water.
- Mush the raspberries with a blender, then add the sugar, and heat until the sugar dissolves. Add the soaked gelatin to the hot puree, and mix thoroughly. Divide the jelly into two equal parts; pour into the prepared ring molds of 16 cm (6.3 inch) diameter. Put in the freezer until it solidifies.
For the pistachio custard:
- 1 kg cold cream cheese | 2.00 lb
- 440 g very soft butter at the room temperature | 15.50 oz
- 210 g powdered sugar | 7.40 oz
- 5-6 tablespoons pistachio paste | 6.00 tbsp
Whip the butter with the powdered sugar until fluffy white. Add the cream cheese and the pistachio paste; mix until smooth on a low mixer speed. Let the custard spend 1 hour in the fridge before use.