Pistachio cake (pistachio cake)
191 150 минут -
Try not to cook the same cake, especially friends birthday. This time tested wedding cake with an unusual flavor, aroma and taste of chocolate. Recipe Mishelle-Svetochka, "Pistachio" cake (Pistachio Cakes).
Ingredients for Pistachio cake (pistachio cake)
- Chicken egg - 5 PCs
- Sugar - 2/3 of the stack.
- Pistachios - 1 1/2 stack.
- Flour - 1/4 Cup.
- Lemon peel - 1 tsp.
- Vanilla - 1 tsp.
- Chocolate milk - 150 g
- Cream - 2/3 of the stack.
- Water - 4 tbsp
- Glucose - 2 tbsp
Step by step instruction of cooking Pistachio cake (pistachio cake)
Biscuit. 5 eggs,2/3 Cup sugar,1 1/2 Cup unshelled pistachios (no salt),1/4 Cup flour,1 tsp. lemon peel,1 tsp vanilla.
The words of the author.Pour the pistachios on a baking tray in a single layer. Dry in the oven for about 10-15 minutes, not allowing to fry.
Cool slightly and pour into a blender along with the flour.
Grind into fine crumbs.
Separate the yolks from the whites. Beat egg whites in the stable foam,gradually adding half the norm of sugar.
Separately beat the egg yolks with the remaining sugar
add vanilla and lemon zest.
Gently, in 3 divided doses, to combine whites with yolks, alternating with the nut-flour mixture.
Preheat the oven to 150C. Put the dough on a baking sheet(if you make cakes)in my case in the form for the cake., flatten and bake in a preheated oven 170S
approximately 20-25 minutes, checking the readiness with a match. Cool.
Bake 2 Korzh.The dough rises well in abyme,you can do 3-th layer.
Syrup. For the syrup: 2 tablespoons water,1 tablespoon of sugar.
Bring to boil the sugar with water.
Cool,added the chocolate flavor,considering that the cream is chocolate.
Cream. For the cream: 50 g of chocolate,2/3 Cup cream.
Bring the cream almost to a boil
and pour them chopped chocolate.
Chill in the fridge for a few hours.
Left for a day.Chilled cream whip to stable peaks.
Assembly. The words of the author,for cakes.
Using tins of biscuits, cut out sponge cake little hearts. Moisten them with syrup, spread cream and lay on one another for 3 things.
Pour cakes with icing and chill in refrigerator at least 1 hour. I got 12 small (but very tasty) cakes. Delicate pistachio sponge cake combined with chocolate cream will not leave indifferent fans of nuts.
For the cake.The edges are slightly cut.
Cakes impregnated with syrup,coat with cream.
Put the second cake and a thin layer of cream.
Glaze. For the glaze: 100 g chocolate 2 tbsp cream
2 tbsp water,1 tablespoon glucose(substitute sah.sand)
To combine in a saucepan the cream, water and glucose. Bring to a boil.
Pour chopped chocolate. Stir until dissolved and lightly beat with a mixer until it has a smooth glaze. Cool, but do not wait until is completely hardens,pour the cake.
To decorate the bow.Rastopite in a water bath white chocolate,spread on the tape and put in the cold.