Raspberry pistachio cake made of
– almond biscuit
– pistachio mousseline cream
– fresh raspberries
Almond biscuit
125g caster sugar
125g almond powder
35g flour
200g egg whites
50g caster sugar
Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the batter onto two baking trays lined with baking paper (poach the batter on one of the baking trays for the top cake for a nicer look and sprinkle with icing sugar). Bake at 170°C for 14-15 minutes. Leave to cool, then cut into two rectangles of 20X10cm.
Mousseline cream
240g milk
50g sugar
2 yolks
80g butter
10g flour
10g cornflour
45g pistachio praline
+
80g butter
Heat the milk. In a bowl, mix the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the pan. Mix until the cream thickens. Remove from the heat, add 80g of diced butter, the pistachio praline and blend. Filter and leave the cream to cool. In the bowl of a food processor, whip the remaining 80g of butter into a cream. Then add the mousseline cream which has cooled to room temperature. Set aside for assembly.
Assembly
4-5 125g trays of raspberries
Place the first almond biscuit in the bottom of your pastry frame (10X20cm), with a rhodoïd film. Brush it with a syrup (water, sugar and kirsch alcohol or other). Place the halved raspberries around the edges, half the cream, the whole raspberries in the middle and then the remaining cream. Finish with the second biscuit (the poached one) and place in a cool place.
