John Myers
Pistachio Raspberry Cream Cake
The perfect pistachio raspberry cream cake recipe with a picture and simple step-by-step instructions.
Pistachio batter:
- 65 g Spelled flour type 630
- 65 g Food starch
- 1 packet Baking powder
- 120 g Sugar
- 2 packet Vanilla sugar
- 125 ml Oil
- 125 ml Pistachio liqueur
- 50 g Ground pistachios
- 2 Eggs (L)
- 50 g Flaked almonds
Filling:
- 600 ml Cream
- 3 packet Cream stiffener
- 300 g Frozen raspberries
- 2 packet Vanilla sugar
Extra:
- Powdered sugar
Batter:
- Mix the flour, cornstarch and baking powder. Mix the sugar and vanilla sugar together. Then mix the above ingredients well with the oil and pistachio liqueur. Then add the ground pistachios and stir well.
Set the oven to 150 ° degrees circulating air!
- Line the baking pan with parchment paper. Grease the rim and add the batter! Sprinkle with flaked almonds! Bake the dough for 45 minutes, then cool! Then cut in half horizontally!
filling
- Defrost the raspberries! Whip the cream with the cream stiffener and vanilla sugar. Then distribute half of the cream on a cut base, then squeeze out the raspberries, spread on it, then pour the remaining cream on top!
- Then put the other base with almonds on top and press down well! Cool overnight! Then sprinkle with powdered sugar! Serve!
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