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Raspberry cake with pistachio and chocolate

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  • Preparation time: 1 h 30 min
  • Difficulty:
    • difficulty
    • difficulty
    • difficulty
    • difficulty
    • difficulty
  • Number of ingredients: 28
raspberry cake with pistachio and chocolate

A real seductress, isn''t she? The cake consists of cocoa sponge, pistachio cream, raspberry gel and raspberry mousse, dressed in a vibrant dress to make it even more special.

Best of all, you''ll be able to make it yourself in just a few steps without much effort, because it''s quite simple to prepare, even if it may not look like it at first glance.

The recipe for raspberry cake with pistachio and chocolate is part of the third BAM recipe book: Modern Desserts.

The recipe is here.


In addition to the preparation time, the freezing time must be taken into account: 1 hour + 12 hours. To prepare the cake, you will need two round cake tins with a diameter of 18 cm and 16 cm.

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.

Raspberry cake with pistachio and chocolate

  • Preparation time: 1 h 30 min
  • Difficulty:
    • difficulty
    • difficulty
    • difficulty
    • difficulty
    • difficulty
  • Number of ingredients: 28

Ingredients:

  • 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
  • 25 g of milk
  • 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

Instructions:

1. Step

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.

1. Step

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.

2. Step

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.

1. Step

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.

2. Step

When the insert is frozen, prepare the raspberry mousse.

1. Step

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.

1. Step

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.

1. Step

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.

1. Step

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.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-4,96 €
Total:
49,60 €44,64 €
-10%
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