trying pistachio raspberry cake recipe with mascarpone cream 🍰 [from @freshbeanbakery ] 🇬🇧🇮🇹 | gin 🌷
Video Overview & Insights
hello youtubers 🌷
my name is Ginevra and today we’re going to make this beautiful pistachio raspberry cake 🍰 filled with a mascarpone cream, raspberry jam and lots of fresh raspberries!
few days ago a friend of mine sent me the video from @freshbeanbakery asking me if i could make the cake, and i immediately wanted to try it since it looked soooo delicious 🤤 so i took Erin's recipe and gave it my own twist. here's what i changed:
• i made it gluten free
• i used storebought raspberry jam
• i replaced sour cream with whipping cream
• instead of 85 g unsalted butter + 25 g vegetable oil, i used 80 ml sunflower oil
here it is her original recipe → https://freshbeanbakery.com/pistachio-raspberry-cake/
but if you want, keep reading for mine!
lactose intolerant like me 🥛🫠 ? no worries! you can easily swap cream and milk for dairy-free alternatives!
if you enjoyed the video, don’t forget to hit the like button and subscribe for more!
let me know in the comments if you’ll try this recipe—I’d love to hear how it goes!
thank you sooooo much for watching ♡ hope to see you on the next one, bye!
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🇬🇧
ingredients:
pistachio cake:
• 150 gr all-purpose flour (or 120 gr gluten free whole grain oat flour + 30 gr cornstarch)
• 85 gr pistachio flour*
• 10 gr baking powder
• 175 gr granulated sugar
• 80 ml sunflower oil
• 2 egg whites (room temperature)
• 100 ml whole milk (room temperature)
• 60 ml whipping cream (room temperature)
• 2 ml vanilla aroma
• a pinch of salt
*💡 as Erin suggests, you can make pistachio flour simply by grinding pistachios up in a food processor
pistachio mascarpone whipped cream:
• 230 gr mascarpone
• 15 gr granulated sugar
• 30 gr pistachio cream
• a pinch of salt
• 225 gr whipping cream
filling and decoration:
• 170 gr fresh raspberries
• raspberry jam
• milk (to soak the cake)
instructions:
1. preheat oven at 175°C
2. start making the batter by mixing together: flour, pistachio flour, baking powder, sugar and oil. beat with an electric mixer
3. then add the egg whites, milk, whipping cream, vanilla aroma and salt, and mix until combined
4. pour in a 20cm round cake pan and bake in oven for 35-40 minutes at 175°C
5. prepare the mascarpone whipped cream: with an electric mixer, beat together: mascarpone, sugar, pistachio cream, salt and vanilla
6. while mixing, gradually add the whipping cream and continue whipping until stiff peaks
7. after the cake has cooled down, slice it in half
8. brush the first layer with milk, then fill with half the pistachio mascarpone cream and some raspberry jam
9. place the second layer on top and brush it with milk
10. cover with the remaining mascarpone cream and top with fresh raspberries and pistachios
🇮🇹
ingredienti:
torta al pistacchio:
• 150 gr farina 00 (o 120 gr farina d'avena integrale senza glutine + 30 gr amido di mais)
• 85 gr farina di pistacchi*
• 10 gr lievito per dolci
• 175 gr zucchero semolato
• 80 ml olio di semi di girasole
• 2 albumi (a temperatura ambiente)
• 100 ml latte intero (a temperatura ambiente)
• 60 ml panna da montare (a temperatura ambiente)
• 2 ml aroma di vaniglia
• un pizzico di sale
*💡 come suggerisce Erin, puoi realizzare la farina di pistacchi semplicemente tritando i pistacchi con un robot da cucina
crema al pistacchio e mascarpone:
• 230 gr mascarpone
• 15 gr zucchero semolato
• 30 gr crema di pistacchi
• un pizzico di sale
• 225 gr panna da montare
farcia e decorazione:
• 170 gr lamponi freschi
• marmellata di lamponi
• latte (per bagnare la torta)
procedimento:
1. preriscalda il forno a 175°C
2. inizia a preparare l’impasto mescolando insieme: farina, farina di pistacchi, lievito, zucchero e olio. monta con le fruste elettriche
3. aggiungi poi albumi, latte, panna, aroma di vaniglia e sale, e mescola fino a ottenere un composto omogeneo
4. versa l’impasto in uno stampo rotondo da 20 cm e cuoci in forno per 35-40 minuti a 175°C
5. prepara la crema al mascarpone: con le fruste elettriche monta insieme mascarpone, zucchero, crema di pistacchi, sale e vaniglia
6. continuando a mescolare, aggiungi gradualmente la panna e monta fino a neve ferma
7. una volta che la torta si è raffreddata, tagliala a metà
8. spennella il primo strato con un po’ di latte, poi farcisci con metà della crema al mascarpone e un po’ di marmellata di lamponi
9. aggiungi sopra il secondo strato e spennellalo con il latte
10. ricopri con la crema al mascarpone rimasta e decora con lamponi freschi e pistacchi
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music tracks are by ♪ stream cafe - afternoon nap
link: https://www.youtube.com/watch?v=oKA_C7aYHPQ&ab_channel=StreamCafe
#pistachiocake #raspberrycake #easycakes #summerdessert #mascarpone #bakingvideo #cakerecipe #homebaking #lactosefree #creativebaking #aestheticbaking #relax #asmr