Pistachio and raspberry cake — Recipe | Borjomi Gastro Guide
Pistachio and raspberry cake — see ingredients, step-by-step cooking instructions and chef tips on Borjomi Gastro Guide.
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Cooking tools:
- Cake ring
- Cake pan
- Stand mixer
- Immersion blender
- Kitchen scale
- Oven
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Parchment paper
- Acetate strip
- Chef's knife
Ingredients
- 3 pieces Egg
- 410 grams Sugar
- 90 grams Wheat flour
- 200 grams pistachio flour
- 1 piece Vanilla
- 200 grams raspberry puree
- 100 grams frozen raspberries
- 35 grams gelatin
- 150 grams Condensed milk
- 170 milliliters Milk
- 220 grams white chocolate
- 410 milliliters 33-35% cream
- 125 milliliters water
- 225 grams Glucose
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