Introduction
Indulge in layers of creamy pistachio goodness complemented by the tartness of fresh raspberries. This elegant dream cake is perfect for any occasion and promises to impress with its delightful combination of flavors and textures.
Detailed Ingredients with measures
200g unsalted butter, softened
200g granulated sugar
4 large eggs
250g all-purpose flour
1 ½ tsp baking powder
150g ground pistachios
200ml whole milk
100g fresh raspberries
300ml heavy cream
50g powdered sugar
1 tsp vanilla extract
Additional pistachios and raspberries for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 10 servings
Directions
1. Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin.
2. In a bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift together the flour and baking powder. Gradually fold into the butter mixture until combined.
5. Stir in the ground pistachios, then slowly add the milk, mixing until smooth.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared tin and smooth the top.
8. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely.
9. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks.
10. Once the cake is cooled, spread the whipped cream over the top and sides.
11. Garnish with additional pistachios and raspberries before serving.
Detailed Directions and Instructions
Step 1: Prepare Your Oven and Cake Tin
Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin to ensure your cake releases easily after baking.
Step 2: Cream Butter and Sugar
In a mixing bowl, combine 200g of softened unsalted butter with 200g of granulated sugar. Beat the mixture until it becomes light and fluffy, filling your kitchen with a sweet aroma.
Step 3: Add Eggs
Introduce 4 large eggs to the creamed butter and sugar mixture, adding them one at a time. Ensure each egg is well incorporated before adding the next to achieve a smooth texture.
Step 4: Combine Dry Ingredients
Sift together 250g of all-purpose flour and 1 ½ tsp of baking powder. Gradually fold this dry mixture into the wet ingredients, taking care to combine them gently to avoid overmixing.
Step 5: Incorporate Pistachios and Milk
Stir in 150g of ground pistachios, allowing their nutty essence to blend into the batter. Slowly add 200ml of whole milk, mixing until you achieve a silky smooth consistency.
Step 6: Add Raspberries
Gently fold in 100g of fresh raspberries, ensuring they are evenly distributed throughout the batter without breaking them too much, preserving their tartness.
Step 7: Bake the Cake
Pour the prepared batter into your greased cake tin, smoothing the top with a spatula. Bake in your preheated oven for 35-40 minutes, or until a skewer inserted in the center comes out clean. The aroma will be delightful!
Step 8: Cool the Cake
Once baked, allow the cake to cool completely in the tin before transferring it to a wire rack for further cooling. This step is crucial for a perfect texture.
Step 9: Whip the Cream
In a separate bowl, whip 300ml of heavy cream together with 50g of powdered sugar and 1 tsp of vanilla extract until soft peaks form. The cream should be light and airy, creating a luscious topping.
Step 10: Frost the Cake
Once the cake is cooled, extravagantly spread the whipped cream over the top and sides of the cake, creating a smooth and inviting finish.
Step 11: Garnish and Serve
For an eye-catching presentation, garnish the frosted cake with additional pistachios and fresh raspberries before slicing. This adds a pop of color and texture to your elegant dream cake.
Notes
Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Flavor Boost
For an extra flavor twist, consider adding a splash of almond extract to the cake batter for deeper nutty undertones.
Texture Variation
To create a delightful texture contrast, try incorporating some chopped pistachios into the frosting for added crunch.
Cook Techniques
Creaming Method
The creaming method involves beating together softened butter and granulated sugar until the mixture becomes light and fluffy. This technique helps to incorporate air into the butter, which results in a lighter, tender cake.
Folding
Folding is a gentle mixing technique used to combine delicate ingredients like whipped cream or beaten egg whites with heavier mixtures. It involves using a spatula to lift and turn the mixture over itself, preserving the airiness of the whipped cream while ensuring even distribution.
Testing for Doneness
To test if the cake is done, insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, it needs more time in the oven.
Whipping Cream
When whipping cream, use a chilled bowl and beaters to achieve better volume. Start at a low speed to prevent splattering, then gradually increase to medium-high speed until soft peaks form. Be careful not to over-whip, as it can turn into butter.
Garnishing
Garnishing the cake with additional pistachios and raspberries adds a decorative touch and enhances the visual appeal. Scatter the garnishes on top of the whipped cream just before serving for a fresh and vibrant presentation.
FAQ
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but it may alter the flavor slightly. If you choose salted butter, you may want to reduce or omit any added salt in the recipe.
Can I substitute ground pistachios with another nut?
Yes, you can substitute ground pistachios with other nuts like almonds or walnuts, although the flavor and texture will differ.
How should I store the cake?
Store the cake in an airtight container in the refrigerator. It’s best enjoyed within a few days for optimal freshness.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used, but they may release more moisture into the batter. Be sure to gently fold them in to avoid colors bleeding into the batter.
Conclusion
Indulging in the Pistachio Raspberry Dream Cake offers a delightful experience that beautifully blends creamy pistachio flavors with the tangy freshness of raspberries. This cake not only stands out with its elegant presentation but also delivers a symphony of taste that’s sure to impress at any gathering. Whether for a celebration or a simple treat, this cake promises to be a showstopper that will delight all who taste it.
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