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Monoportion cake with pistachio and raspberry

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  • Preparation time: 1 h 40 min
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  • Number of ingredients: 15
monoportion cake with pistachio and raspberry

If you're looking for something special, these pistachio and raspberry desserts are the way to go!

The pistachio sponge is soft and rich, while the raspberry crumble gives the dessert a real freshness. The white chocolate cream is the icing on the cake, light and creamy. The freeze-dried raspberry decoration will take your dessert to the next level.




This dessert takes some patience to prepare, but the result is worth it - it simply melts in your mouth!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

@bamchocolate.com Prepare this wonderful holiday treat in the form of a mono cake! ? INGREDIENTS: Pistachio sponge cake: • 4 eggs • 100 g sugar • 60 g flour • 1 teaspoon baking powder • 80 g BAM protein pistachio spread with pieces • 40 ml milk Raspberry cake: • 400 ml sweet cream • 200 ml milk • 30 g sugar • 6 sheets of gelatin (or 10 g gelatin powder) • 200 g BAM raspberry jam • 10 ml lem PROCEDURE: 1. Pistachio sponge cake: - Preheat oven to 180°C and prepare a baking tray lined with baking paper. - Beat eggs and sugar until light and fluffy. - Stir in sifted flour and baking powder and mix gently. - Add pistachio spread and milk. Mix gently into the mixture. - Spread mixture evenly in baking tray and bake for approximately 12-15 minutes. Leave to cool completely. - Cut out desired shapes using rings or single portion cutters. 2. Raspberry jam: - Soak gelatine leaves in cold water (or prepare powdered gelatine according to instructions). - Heat the heavy cream, milk and sugar almost to the boil. - Remove from heat and stir in the swollen gelatine until completely dissolved. - Add BAM raspberry jam. - Pour the mixture into the molds on the cooled pistachio sponge cake. Place in the refrigerator for at least 4 hours to harden. 3. White chocolate ganache: - Pour the hot sweet cream over the BAM white chocolate. - Let it cool completely (preferably 6 hours or overnight in the refrigerator). - Whip the cooled mixture until you get a firm, fluffy cream suitable for spraying. 4. Assembly and decoration: - Pipe the white chocolate ganache on top of the raspberry ganache with a piping bag. - Sprinkle with freeze-dried raspberries for the finishing touch. ##bamchocolate##christmasdesserts##holidaydessert##monocake#holidaydessert ♬ Jingle Bell Rock - Christmas Songs

Instructions:

1
Preheat the oven to 180 °C and prepare a baking tray lined with baking paper.
2
Whisk the eggs and sugar until the mixture is light and fluffy.
3
Add the sifted flour and baking powder and mix gently.
4
Add BAM Crunchy Pistachio Protein Spread with sweetener and milk. Gently fold into the mixture.
5
Spread the mixture evenly in the baking tray and bake for about 12-15 minutes. Leave to cool completely.
6
Cut out the desired shapes using the rings or the monoportion moulds.
1
Soak the gelatine leaves in cold water (or prepare the gelatine powder as directed).
2
Bring the sweet cream, milk and sugar almost to the boil.
3
Remove from the heat and stir in the swollen gelatine until completely dissolved.
4
Add BAM Raspberry Jam without added sugar.
5
Pour the curd into the moulds on top of the cooled pistachio sponge cake. Place in the fridge for at least 4 hours to set.
1
Pour the hot sweet cream over the BAM White Chocolate.
2
Leave to cool completely (ideally for 6 hours or overnight in the fridge).
3
Whisk the cooled mixture until you have a firm, fluffy cream suitable for squirting.
1
Using a piping bag, pipe the white chocolate cream on top of the raspberry crumble.
2
Top with BAM Freeze-dried raspberries for the icing on the cake.
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