PISTACHIO AND RASPBERRY CAKE

INGREDIENTS

DOUGH

  • 60 g of Milkaut Profesional Butter
  • 60 g of Milkaut Profesional Crematto
  • 110 g of sugar
  • 1 egg
  • 135 g of pastry flour
  • 5 g of baking powder
  • 50 ml of Milkaut Profesional Cream 39%
  • 30 g of chopped pistachios
  • 15 g of pistachio paste
  • fresh or frozen raspberries as needed
  • 20 g of raspberry jam

CRISPY GLAZE

  • 300 g of white chocolate
  • 30 ml of neutral oil
  • 40 g of pistachio paste
  • 100 g of finely chopped and roasted pistachios

DECORATION

  • 250 g Milkaut Profesional Cream Cheese
  • zest of 1 lemon
  • 50 g of fresh raspberries
  • 10 g of pistachios

MILKAUT SOLUTIONS

PROCESS

DOUGH

Combine the flour and baking powder in a bowl, and sift them together. Set this aside for later. In a separate bowl, whisk together the eggs and sugar. Gradually add in the Milkaut Profesional Crematto, followed by the sifted dry ingredients. Flavor with the pistachio paste and coarsely chopped pistachios. Finally, incorporate the melted Milkaut Profesional Butter and Milkaut Profesional Cream 39% and then, prepare a 20 cm pudding mold by greasing it with butter and lining it with parchment paper. Pour your batter into the mold until it’s half full; then sprinkle in some raspberries and dollops of jam. Top this off with the remaining batter. Bake your creation in a preheated oven at 170 °C for about 35 minutes. Once it’s done,carefully remove it from the mold and allow it to cool before serving.

CRISPY GLAZE

Gently melt the chocolate until it reaches a temperature of 30 °C. Next, add the oil, paste, and pistachios (at room temperature). Before the mixture begins to set, use it to glaze the cake.

DECORATION

Combine the two ingredients gently using a spatula until they’re well mixed. Transfer this mixture into a piping bag fitted with a star tip. Pipe a spiral on top of the cake, and decorate the top with coarsely chopped pistachios and fresh raspberries.

TAGS

MILKAUT SOLUTIONS

Related Recipes