Pistachio tiramisu cake: tall, soft and delicious
published on 17 August, 2018 at 13:14
A rich and creamy dessert, with a unique taste; you will love it from the first bite!
Video: https://www.youtube.com/watch?v=YkXxDMJnzg4
Video: https://www.youtube.com/watch?v=YkXxDMJnzg4
INGREDIENTS
140g unsalted pistachios
50ml seed oil
For the semifreddo base:
60ml water + 100g of sugar
4 egg yolks + 100g of sugar
For the sponge cake:
90g flour
90g sugar
3 whole eggs
2ml vanilla essence
1 teaspoon of baking powder
Half of pistachio paste
For cream:
Semifreddo base
500g mascarpone
500ml vegetable whipping cream
2ml vanilla essence
Half of pistachio paste
For syrup:
150ml coffee
To decorate:
20g unsalted pistachios
50ml seed oil
For the semifreddo base:
60ml water + 100g of sugar
4 egg yolks + 100g of sugar
For the sponge cake:
90g flour
90g sugar
3 whole eggs
2ml vanilla essence
1 teaspoon of baking powder
Half of pistachio paste
For cream:
Semifreddo base
500g mascarpone
500ml vegetable whipping cream
2ml vanilla essence
Half of pistachio paste
For syrup:
150ml coffee
To decorate:
20g unsalted pistachios
DIRECTIONS
I chop pistachios with seed oil and divide them into two equal parts, I will use one for the sponge cake, and the other for the mascarpone cream. I prepare the sponge cake: I whip the eggs with sugar and vanilla essence, add half of the pistachio paste and then the flour, sifted with baking powder. I put the mixture in a buttered and floured pan and I bake in a static preheated oven to 180°C (360°F) for 25 minutes. I prepare the semifreddo base: whisk the egg yolks with the sugar, in the meantime I put a small saucepan over the fire with the sugar and bring it to a boil, it must become syrupy, the sugar must be stringy, I make sure this is the right temperature either with a kitchen thermometer, or putting a drop of syrup on a saucer, with a wooden spoon move I the syrup, which must be rubbery and stringy. As it boils, I pour it onto the foamed eggs with the whips in action, and I whip the mixture until completely cooled. I can add the mascarpone while whisking and then add the whipping cream. Beat until stiff. It will turn out great thanks to the thick consistency of mascarpone and cream. I add the other half of the pistachio paste. I cut two circles out of the sponge cake. I put the first circle on a springform pan, I wet the circle with some bitter coffee and I put plenty of mascarpone cream, put the other circle wetting it with coffee and finish leveling the cake with mascarpone cream. I put the cake in the fridge to rest for 2 hours. Then I remove the opening and decorate the cake with the excess mascarpone cream. Finally, I put some ground salted pistachios on top.
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