Recipe Raspberry Pistachio Cake

To prepare this dish

Ingredient list

Pistachio biscuit

250 g icing sugar
250 g almond powder
340 g whole eggs
40 g egg yolks
180 g Elle & Vire gourmet butter 82% fat
50 g potato starch
80 g pistachio paste
200 g egg whites
50 g fine sugar

Raspberry confit

150 g invert sugar
600 g raspberry nibs
150 g raspberry puree
16 g lemon juice
100 g fine sugar
20 g pectin NH
84 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)

Assembly and presentation

chocolate garnish
fresh raspberries
silver leaves

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Pistachio biscuit

   In an electric mixer fitted with the whisk attachment, whip the icing sugar, ground almonds, eggs, egg yolks and pistachio paste until pale. In another mixer, beat the egg whites and granulated sugar until stiff, fold into the first mixture along with sifted potato starch and melted butter. Roll out the biscuit on a 60 x 40 x 2 cm Flexipat® baking sheet. Bake for about 15 mn in a convection oven at 180°C. 

2. 2

   Raspberry confit

   Mix together sugar and pectin NH while dry. Heat inverted sugar, broken raspberries, raspberry purée and lemon juice to 40°C, then sprinkle the sugar-pectin mixture in. Bring to a rolling boil, and then add the gelatine*. Blend and let cool. Set aside for the assembly. 

   *12 g of 200 bloom gelatine and 72 g water 

3. 3

   Assembly and presentation

   Spread out the raspberry confit to cover the entire sheet of pistachio biscuit. Cut the sheet lengthwise into 3 equal pieces and stack the strips. Freeze. Cut 14 x 5.5 cm cakes, decorate the cakes with chocolate garnish, fresh raspberries and silver leaves. 

Do you need help?

Do not hesitate to contact our chefs