John Myers
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Pistachio Raspberry Cake
The perfect pistachio raspberry cake recipe with a picture and simple step-by-step instructions.
biscuit base
- 80 g Pistachios
- 4 Eggs
- 150 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 80 g Flour
- 1 tablespoon Baking powder
filling
- 400 g Frozen raspberries
- 10 sheet Gelatin
- 2 tablespoon Lemon juice
- 1 packet Vanilla sugar
- 130 g Sugar
- 500 g Lowfat quark
- 250 g Whipped cream
biscuit base
- Put some of the pistachios aside, finely grind the rest with a food processor.
- Beat the eggs, salt, sugar and vanilla sugar for at least 5 minutes until lightly thick.
- Now add the ground pistachios, mix the flour and baking powder and fold into the egg foam.
- Line a 24-inch baking pan with parchment paper, pour the dough into it and bake in a warm oven for about 30 minutes, then take it out and let it cool down in the pan.
- I baked the base the day before.
filling
- Soak the gelatine in cold water, drizzle the raspberries with lemon juice and heat with 3 tablespoons of water, vanilla sugar and sugar, then puree everything.
- Let the raspberry mixture cool down a bit, stir in the quark and fold in the whipped cream.
completion
- Cut the base in half, put the cake ring around the base, place half of the raspberry quark on top and place the other base on top and spread the rest of the raspberry quark on top.
- Put the cake in the refrigerator for at least 2 hours – preferably a little longer, the raspberry quark must be nice and firm.
- Remove the cake ring, decorate the cake as you like and sprinkle with the rest of the pistachios
- Now cut off a piece and enjoy with a cup of coffee – Bon appetit —; 🙂
- Unfortunately I couldn’t take a picture of all the preparation steps this time because my grandchildren were visiting; 🙁
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