Striped Pistachio, Raspberry, And Lemon Cake

  1. Preheat to 180 degrees Celsius.
  2. In a bowl, mix together the almond powder, flour, and powdered sugar.
  3. Beat the egg whites until stiff, gradually add the caster sugar in 3 rounds.
  4. The whites are ready when the whip looks like a bird's beak when lifted.
  5. Add the powder mixture to the egg whites.
  6. Mix gently with a spatula.
  7. Add the pistachio paste. Mix.
  8. Bake for about 15 minutes at 180 C in a baking tray lined with parchment paper (it'll stay crisp on top but soft in the middle).
  9. Let cool before cutting, and spreading in a round pan.
  10. You can make the dacquoise the day before, stored in plastic wrap.
  11. Soak the gelatin in cold water to soften it.
  12. Then drain it.
  13. Heat the raspberry coulis in the microwave, or in a saucepan.
  14. Add the gelatin, and stir so that dissolves completely.
  15. Pour the mixture on the dacquoise, and let settle in the refrigerator at least 2 to 3 hours.
  16. If you make the coulis yourself, do not forget to sweeten it.
  17. Soak the gelatin in cold water to soften it.
  18. Drain it and put it in the microwave for a few seconds.
  19. Mix the lemon curd, sugar, and cream chese with a fork.
  20. Add to the gelatin.
  21. Whip the whipping cream into chantilly, and add it to the mixture, stirring gently.
  22. Pour on the dacquoise over the raspberry sauce when it's set. Smooth with a spatula.
  23. Refrigerate for at least 3 hours.
  24. To unmold, dip a knife in hot water before sliding it along the edge of the circle.
  25. To slice the cake, wipe the knife blade clean after each cut to get neater slices.

almond powder, flour, powdered sugar, egg whites, caster sugar, pistachio paste, gelatin, raspberry coulis, gelatin, lemon curd, powdered sugar, cream cheese, whipping cream

Taken from www.yummly.com/recipe/Striped-Pistachio_-Raspberry_-and-Lemon-Cake-782310 (may not work)

Another recipe

Switch theme