Pistachio cake with raspberry confit and pistachio ganache
You won't believe how effortlessly these luscious pistachio-raspberry pastries come together!. Ready to bring the delightful blend of pistachios and raspberries to your kitchen? Our Pistachio Biscuit...
Keywords
- biscuit
- biscuit cake
- cake
- compote
- pastry cream
Ingredients
- 4 large eggs
- 120 grams (4.25 ounces) sugar
- 145 grams (5.1 ounces) all-purpose flour
- 60 grams (2.1 ounces) vegetable oil
- 40 grams (1.4 ounces) milk
- 60 grams (2.1 ounces) pistachio paste
- 1.5 teaspoons baking powder
- A pinch of salt
- 220 grams (7.75 ounces) raspberries
- 40 grams (1.4 ounces) sugar
- 4 grams (0.14 ounces) pectin
- 35 grams (1.2 ounces) heavy whipping cream
- 35 grams (1.2 ounces) pistachio paste
- 105 grams (3.7 ounces) white chocolate
- 500 grams (17.6 ounces) cream cheese
- 120 grams (4.2 ounces) powdered sugar
- 210 grams (7.4 ounces) heavy whipping cream
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