Ingredients

Cake layers
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg whites
0.75 cup
200 g
7 oz
6.60 fl oz
pistachio flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
wheat flor
2 tbsp
30 g
1.05 oz
0.99 fl oz
cornstarch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Custard
milk
1 cup
250 ml
8.25 fl oz
egg yolks
6 pc
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
The main cream
pistachio psate
2 tbsp
30 g
1.05 oz
0.99 fl oz
chopped pistachios
2 tbsp
30 g
1.05 oz
0.99 fl oz
mascarpone
1.50 cup
350 g
12.25 oz
11.55 fl oz
heavy cream 33%
0.75 cup
160 ml
5.28 fl oz

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.