Raspberry Pistachio Cake 😍😊
An absolute delight for your coffee table! 😊😍 This combination is incredibly delicious, and you’re going to love it. 👍😊
Here’s how to make it:
For the Base:
- 220g (about 1 cup) Butter
- 200g (about 1 cup) Sugar
- 4 Eggs
- 50g (about 1/4 cup) Pistachio Cream
- 250g (about 2 cups) All-Purpose Flour
- 100g (about 1 cup) Pistachios
- 2 tsp Baking Powder
- 30g (about 2 tablespoons) Milk
For the Filling:
- 300g (about 2 cups) Raspberries
- 500g (about 2 cups) Mascarpone
- 150g (about 2/3 cup) Yogurt
- 50g (about 1/4 cup) Sugar
- 200g (about 1 1/4 cups) Raspberries
For the Cream:
- 200g (about 1 cup) Mascarpone
- 100g (about 1/2 cup) Low-Fat Quark or Greek Yogurt
- 150g (about 1/2 cup) Pistachio Cream
Decoration: Raspberries and Pistachios
- For the base, beat the butter with sugar until creamy. Stir in the eggs one by one.
- Grind the nuts and mix them with the flour and baking powder. Add milk and stir.
- Pour the dough into a greased cake pan (24cm in diameter) and bake for about 45 minutes at 160°C (about 320°F) with the fan on.
- For the filling, mix 300g of raspberries with mascarpone, yogurt, and sugar.
- Slice the base horizontally into two parts. Spread half of the filling on the bottom layer and add the remaining raspberries. Spread the remaining filling on the second layer and place the lid on top.
- Chill the cake for 1 hour.
- Mix all ingredients for the cream and spread it on the cake.
- Decorate the cake as you like.
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