Personally, i really like birthdays - not the part where you should or have to find a present for a person, but it is a great opportunity to surprise a friend with a homemade dessert. And in my view, is there anything more personal than a homemade cake that you create with joy and love...
However, sometimes I find it quite challenging to find a nice recipe and to imagine how the cake will taste and if your friend will like it... so one idea of this blog is to exchange ideas of successful and tasty desserts...
I came across this splendid cake when I was searching for a dessert that will be the star-dessert for a party at work... and i found this cake on a blog of an amazing french lady..she is not only a very creative baker, but she also takes beautiful pictures of her cakes! So don't hesitate to get lost on her blog: http://pucebleue-jenreprendraibienunbout.blogspot.ch/
So, lets have a closer look at the actual cake...it consists of three different layers, each with a very unique flavor.. At the bottom, you find a pistachio-dough...fluffy and not dry at all, with a very deep and profound aroma of roasted pistachio and almond...my favorite part of the cake i have to admit...second, a layer of raspberry jam is the very fruity, but not too sweet continuation...finally, the top layer consists of refreshing quark and lime..you can adjust the level of acidity according to your own preferences...and if you are not a fan of lime or lemon at all - why not using as an alternative a fluffy, white-chocholate mousse?;-)
I will show in my next post, how you can modify this recipe to
make people happy who are not really in favor of milky products....
you will find the recipe below:
Ps. If you have any questions concerning the recipe or if you have suggestions /alternatives to the proposed three layers - don't hesitate to ask or leave a comment - i always appreciate any kind of input;-)
For the ones interested in actually taking the risk...
Ingredients:
1) Pistachio dough
- 30ml water
- 50g sugar
- 100g green pistachio in powder (not salted - you have to prepare it yourself..)
- 25g almonds in powder
- 2 drops of bitter almond
- in a pan, heat water and sugar while constantly stirring until you reach a syrup-like consistency
- mix pistachio, almonds and bitter almond in a bowl
- add hot syrup and knead by hand until u reach a homogeneous consistency ==> form a ball, should not fall apart, then the dough is ready and can be put into the fridge until further usage
2) Raspberry gelée
- 3 leaves of gelatine
- 350 g of raspberry jam (half-suggered...otherwise its getting way too sweet)
- 3 tablespoons of raspberry liquor
- Put the gelatine leaves in cold water just before you start
- Heat the jam together with the liquor in a pan and when its at the point of cooking, add the gelatine leaves (take them out of the water and squeeze them a little to get the water out. The leaves have to be soft - otherwise put them back to the water for a while)
- Mix the gelatine for some minutes while constantly stirring at low heat
- Now pour the raspberry mix into a 18cm diameter round shape and put it in the freezer for at least 2 hours
3) Pistachio biscuit
- 75g normal butter
- 75g salted butter
- 40g almonds (whole..)
- 60g green pistachios (not-salted)
- 3 eggs
- salt
- 20g powder sugar
- 1 bag vanilla sugar
- 100g powder sugar
- 40g maizena
- 1 lime
- fresh strawberries
- pre-heat the oven to 190°C
- gently melt at low heat 75g normal butter and 75g salted-butter until u reach a golden colour. Don't let it cook at any time ...let it cool down afterwards
- in a teflon-pan (pan with black bottom) gently roast 40g almonds and 60g green pistachio (not-salted!!). Let them cool down and grind them to reach a fine powder
- prepare stiff egg-white with 3 eggs (just the white part), 1 pinch of salt and add 20g of powder sugar and 1 bag of vanilla sugar just before egg is stiff
- in a bowl, mix almond-pistachio-powder with 100g powder sugar, and 40g maizena (corn flour)
- add cold butter and 1 table-spoon of the already prepared pistachio-dough (1)
- wash a lime and add half the zests to the dough
- gently add the egg-white and mix very carefully
- add mix to a round form (20 cm diameter) and bake it for 60 minutes or until its firm
- take dough out, and let it cool in the form
- add some fresh raspberries on to the top
4) Lime quark
- 5 leaves of gelatine
- 400g quark
- lime and lemons
- 40cl high-fat cream
- add 5 leaves of gelatine to cold water. If ready, squeeze them gently
- gently warm 100g quark (curd cheese) with 1 pinch of vanilla sugar on very low heat for 10 min. Don't let it boil at anytime
- add the gelatine and mix gently at low heat for some minutes and then let it cool down
- Take the pan away from the heat, and add 300 g normal-fat quark and 35g of juice of lime and lemon
- whisk 40cl of high-fat cream (very cold) with 120g powder sugar very stiff
- gently mix everything
5) Mounting of the cake
2. layer: fresh raspberries
3. layer: add a very small amount of the lime-quark
4. layer: add raspberry gelée
5. layer: add remaining lime-quark
Now, gently put the form for at least 4 hours into the freezer. Once firm, store the cake in the fridge. You can decorate it at any time now. Take the cake out of the fridge 30 minutes before you want to serve it!
Enjoy!
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