Ingredients
Cake layers
sugar
100g
3.50oz
0.40cup
6.70tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
egg whites
200g
7oz
0.80cup
13.40tbsp
pistachio flour
100g
3.50oz
0.40cup
6.70tbsp
wheat flor
30g
1.05oz
2tbsp
cornstarch
20g
0.70oz
1.34tbsp
Custard
milk
250ml
8.25fl oz
1cup
16.75tbsp
egg yolks
6pc
sugar
150g
5.25oz
0.60cup
10tbsp
The main cream
pistachio psate
30g
1.05oz
2tbsp
chopped pistachios
30g
1.05oz
2tbsp
mascarpone
350g
12.25oz
1.40cup
23.45tbsp
heavy cream 33%
160ml
5.28fl oz
0.64cup
10.72tbsp
Method
Cake layers
- Whip the whites until white. Gradually add sugar and beat with a mixer until peaks.
- Add the powdered sugar and whip for another 2-3 minutes.
- In a separate bowl, combine all dry ingredients.
- In several steps, add the flour mixture to the whipped egg whites and gently mix with a silicone spatula.
- Spread evenly over the mold (mold size 35*40cm). Bake for about 30-40 minutes in the oven (top-bottom mode) at 302F.
- Cool and bake another cake layer. Cut each in half. You get 4 cake layers.
Custard
- Heat the milk in a saucepan (but don't boil).
- In a separate bowl, mix and grind the yolks and sugar.
- Stirring the yolks, pour in hot milk in a thin stream. Stir until sugar is completely dissolved.
- Return the saucepan to the stove and, stirring constantly, cook the cream until slightly thickened.
- After that, transfer the cream and cool.
The main cream
- In a bowl, mix the mascarpone, pistachio paste and gradually add the custard.
- After adding all the custard, whip with a mixer for about 3 minutes at full power.
- Whisk cold cream separately until soft peaks and add to the main cream in several steps, stirring well with a silicone spatula each time.
Assembly
- When assembling the cake, grease each cake layer with the cream, lay out the frozen raspberries and sprinkle with chopped pistachios.
- Wrap the finished cake in plastic wrap and store in the freezer.
