Pistachio cake with Peaches
pistachio cake with peaches, raspberry coulis and rose cream. This cake is the perfect summery cake, full of nutty and fruity flavors.
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Ingredients
- 2 cups (260g) unsalted pistachios
- 230g plain flour
- 20g corn starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 170g unsalted butter, softened
- 330g granulated sugar
- 5 large eggs, room temp
- 1/2 cup (120g) labneh or Greek yogurt, room temp
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 cup (240ml) milk, at room temp
- 250g mascarpone
- 300ml whipping cream (35% fat)
- 1 1/2 tbsp condensed milk (you can use
- 1-2 tbsp powdered sugar instead) • 1/2 tsp rose essence
- 200g fresh raspberries(or frozen)
- 2 tbsp water
- 1-2 tbsp sugar
- 1 tbsp lemon juice
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