Name: BAM RECIPE: Raspberry cake with pistachio and chocolate
Total time: 1 h 30 min
Ingredients: 50 g eggs (1 M egg); 40 g crystal sugar; 30 g plain flour; 5 g BAM cocoa powder; 40 g of water; 10 g vanilla sugar; 40 g BAM pistachio spread; 100 g mascarpone cheese; 20 g powdered sugar; 25 g of milk; 1⁄2 gelatine leaf; 10 g crushed pistachios; 80 g sweet whipping cream; 100 g raspberry puree; 25 g crystal sugar; 1 gelatine leaflet; 80 g mascarpone cheese; 65 g raspberry puree; 45 g powdered sugar; 2 gelatine leaves; 150 g sweet whipping cream; 100 g of water; 120 g crystal sugar; 100 g sweetened condensed milk; 110 g BAM white chocolate; 3,5 gelatine leaves; fuchsia, gel or paste food colouring

Ingredients:

For the cocoa biscuit:

50 g eggs (1 M egg)
40 g crystal sugar
30 g plain flour
5 g BAM cocoa powder

To moisten the sponge cake:

40 g of water
10 g vanilla sugar

For the pistachio cream:

40 g BAM pistachio spread
100 g mascarpone cheese
20 g powdered sugar
25 g of milk
1⁄2 gelatine leaf
10 g crushed pistachios
80 g sweet whipping cream

For the raspberry cream:

100 g raspberry puree
25 g crystal sugar
1 gelatine leaflet

For the raspberry mousse:

80 g mascarpone cheese
65 g raspberry puree
45 g powdered sugar
25 g of milk
2 gelatine leaves
150 g sweet whipping cream

For the glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM white chocolate
3,5 gelatine leaves
fuchsia, gel or paste food colouring

Instructions:

For the cocoa biscuit:

Preheat the oven to 180 °C. Whisk the egg and sugar on the highest speed for 10 minutes. Combine the flour and cocoa, sift over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 10 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.

For the pistachio cream:

Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Mix the mascarpone cheese, pistachio spread and icing sugar smoothly. Heat the milk and dissolve the strained gelatine in it. Add it to the pistachio base and stir well to combine the ingredients. Stir in the crumbled pistachios, then fold in the whipped cream with a spatula in two steps.

Place a sheet of plastic food foil on a hard surface, place a 16 cm diameter ring on it and wrap the foil tightly around the ring. Place the sponge cake in the ring and moisten it. Spread the pistachio cream over the biscuit and flatten the surface. Place in the freezer and prepare the raspberry gel.

For the raspberry gel:

Soak the gelatine in cold water for 5 minutes. Bring the raspberry puree and sugar to the boil and dissolve the strained gelatine in it. Cool the puree until lukewarm, pour it over the pistachio cream and put it in the freezer for at least one hour or until the insert is frozen.

When the insert is frozen, prepare the raspberry mousse.

For the raspberry mousse:

Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Blend the mascarpone cheese, icing sugar and raspberry puree smooth. Heat the milk and dissolve the strained gelatine in it. Pour it over the cream and stir well to combine the ingredients. Fold in the whipped cream with a spatula in two steps.

To assemble the cake:

Place a baking tray, 18 cm in diameter, on a firm surface on which you have placed a sheet of plastic food film and wrap it tightly around the ring. Place the frozen centre in the middle and fill the edge around the centre with the cream, then cover the top and smooth the surface. Place the cake in the freezer for 12 hours.

For mirror glaze:

Soak the gelatine in cold water for 5 minutes. Bring the sugar, water and condensed milk to the boil in a small saucepan and cook until the syrup reaches 103 °C. Remove from the heat, add the strained gelatine and stir until it melts. Pour over the chocolate, wait one minute and blend smooth with a stick blender. Add the colouring and mix again; strain the icing and cover with plastic food film so that it touches. Place in the refrigerator.

For the cake icing:

Heat the glaze to 30-32 °C, stir and strain. Separate the frozen cake from the ring, place it on a narrower dish or larger glass and pour over the cake. Allow the excess icing to run off and remove any excess icing hanging from the cake; then, using two palette knives, transfer the cake to a base, decorate as desired and place in the fridge to thaw slowly.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

White chocolate, 500 g

11,90 €

Pistachio spread, 200 g

13,90 €

White chocolate, 250 g

6,90 €

Raspberry dressing, 200 g

4,90 €

Out of stock

Ingredients:

For the cocoa biscuit:

50 g eggs (1 M egg)
40 g crystal sugar
30 g plain flour
5 g BAM cocoa powder

To moisten the sponge cake:

40 g of water
10 g vanilla sugar

For the pistachio cream:

40 g BAM pistachio spread
100 g mascarpone cheese
20 g powdered sugar
25 g of milk
1⁄2 gelatine leaf
10 g crushed pistachios
80 g sweet whipping cream

For the raspberry cream:

100 g raspberry puree
25 g crystal sugar
1 gelatine leaflet

For the raspberry mousse:

80 g mascarpone cheese
65 g raspberry puree
45 g powdered sugar
25 g of milk
2 gelatine leaves
150 g sweet whipping cream

For the glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM white chocolate
3,5 gelatine leaves
fuchsia, gel or paste food colouring

Instructions:

For the cocoa biscuit:

For the pistachio cream:

	Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Mix the mascarpone cheese, pistachio spread and icing sugar smoothly. Heat the milk and dissolve the strained gelatine in it. Add it to the pistachio base and stir well to combine the ingredients. Stir in the crumbled pistachios, then fold in the whipped cream with a spatula in two steps.
	Place a sheet of plastic food foil on a hard surface, place a 16 cm diameter ring on it and wrap the foil tightly around the ring. Place the sponge cake in the ring and moisten it. Spread the pistachio cream over the biscuit and flatten the surface. Place in the freezer and prepare the raspberry gel.

For the raspberry gel:

	Soak the gelatine in cold water for 5 minutes. Bring the raspberry puree and sugar to the boil and dissolve the strained gelatine in it. Cool the puree until lukewarm, pour it over the pistachio cream and put it in the freezer for at least one hour or until the insert is frozen.
	When the insert is frozen, prepare the raspberry mousse.

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Raspberry cake with pistachio and chocolate

Ingredients:

For the cocoa biscuit:

To moisten the sponge cake:

For the pistachio cream:

For the raspberry cream:

For the raspberry mousse:

For the glaze:

Instructions:

For the cocoa biscuit:

For the pistachio cream:

For the raspberry gel:

For the raspberry mousse:

To assemble the cake:

For mirror glaze:

For the cake icing:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

White chocolate, 500 g

Pistachio spread, 200 g

White chocolate, 250 g

Raspberry dressing, 200 g

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