Cake à la pistache et à la confiture de Framboise & Passion
Not long ago, we attended L'Atelier qui déchire by Nicolas Paciello (pastry chef of the Prince of Wales, Paris) for a day on the theme of pastry. During this workshop we reviewed some basic pastry basics, we were able to ask some questions to the chef about his background and of course we made some cakes.
Among them, a pistachio cake with Raspberry & Passion jam with a chic and above all very gourmet look. This way the recipe, to your aprons!
- 2 eggs
- 110g of sugar
- 90g of flour
- 4g baking powder
- 100g whole pistachios (or pistachio paste)
- 60g soft butter
- 50g of fluid cream
- 15g pistachio powder
- 1 pinch of salt
- 1 jar of Raspberry & Passion jam
You will also need a cake tin.
Preheat the oven to 200°C.
Start by making a hazelnut butter by boiling your butter in a saucepan for 5 minutes. The butter is ready when it starts to brown and hang slightly on the bottom of the pan. Set aside and let it cool.
In a blender, crush the whole pistachios until you obtain a paste. If necessary, add a drop of neutral oil to liquefy it.
In a bowl, whisk the eggs and sugar. The mixture should turn slightly white.
In another container, mix the dry ingredients: flour, yeast, salt and pistachio powder obtained with the blender. Add this mixture to the previous one. Stir in the cream, pistachio paste and cooled hazelnut butter. Mix well.
Butter your cake pan generously, pour in the preparation and bake for 20 minutes at 155°C. Rotate the pan for even baking and bake again for 20-25 minutes.
Once the cake is unmoulded, gently cut it in half lengthwise. Cover it with Raspberry & Passion jam.
Cover the sides of the sized pistachio cake and place a few fresh raspberries on top.
Thanks to Nicolas for this great moment of sharing!
Translated with www.DeepL.com/Translator