For the cake :
Ingredients :
4 eggs
125 g of white sugar
125g of sifted flour
Instructions :
Preheat your oven to 190
Mix the eggs and sugar together until light and fluffy, and doubled in size
Sift in the flour in 3 batches, while gently folding it in each time
Pour into a 20 cm diameter round pan and bake for 25 min (if you are not sure, place a knife in the center and remove it, it shouldn’t have any batter on it)
Let cool
For the pistachio cream :
To make the cream, we are going to proceed in two steps. First we are going to make a “creme anglaise”, which is a type of vanilla curd, then we will add it to the heavy cream, which will give us a “creme diplomate”, which is one of the most famous creams used in French pastries.
Ingredients :
350 g of milk
60 g of egg yolks
50 g of sugar
35 g of cornstarch
330 g of heavy cream
25 g of pistachio cream
Instructions :
Place the milk and half of the sugar in a saucepan and bring to a boil
While the milk and sugar are boiling, mix together the egg yolks, the sugar and the cornstarch.
Pour in half of the milk mixture, when boiling, into the egg and sugar mixture, let mix until combined and then add the entire mixture into the saucepan, to boil for 4 min. You are going to want to stir constantly during this step.
Place the cream in a large pan, with saran rap in the bottom, and cover the cream in saran rap. Place it in the freezer for 20 min.
While the cream in cooling down, you can cut your cake into two even pieces.
After 20 min, take the cream out of the freezer, and start whipping up the heavy cream until stiff peaks form.
Add in the pistachio cream.
Gently fold the heavy cream into the “creme anglaise”.
For the montage :
Place on a dish the bottom half of the cake
Add a layer of cream and top with raspberries
Add the other half of the cake and then proceed to cover the entire cake with the other 2/3 of the pistachio cream.
Decorate with some more raspberries
Place in the fridge for at least 2 hours before slicing into 8 equal slices.
Enjoy!
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