Raspberry and Pistachio cake

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    582
based on 1 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 26, 2024

Ingredients

  • Pistachios icon
    Pistachios
    35 g
  • Butter icon
    Butter
    70 g
  • Mascarpone cheese icon
    Mascarpone cheese
    25 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Caster sugar icon
    Caster sugar
    110 g
  • Pectin icon
    Pectin
    2 g
  • Raspberry purée icon
    Raspberry purée
    200 g
  • Ground almonds icon
    Ground almonds
    35 g
  • Sea salt icon
    Sea salt
    1 pinch
  • All purpose flour icon
    All purpose flour
    70 g
  • Butter icon
    Butter
    40 g
  • Icing sugar icon
    Icing sugar
    55 g
  • Potato starch icon
    Potato starch
    8 g
  • Egg yolk icon
    Egg yolk
    5
  • Pistachio paste icon
    Pistachio paste
    15 g
  • Egg white icon
    Egg white
    80 g
  • Orange blossom water icon
    Orange blossom water
    15 g
  • Pistachios icon
    Pistachios
    40 g
  • Raspberries icon
    Raspberries
    as needed
  • Granulated sugar icon
    Granulated sugar
    20 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Springform pan - 8 x 2.5"
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Baking tray - medium
  • kCook icon Saucepan
  • kCook icon Cutting board
  • kCook icon Serving plate
  • kCook icon Large mixing bowl

Step preview

  1. Making the raspberry filling:
  2. Add caster sugar and pectin to a clean small bowl
  3. Stir until combined
  4. Attach the Creaming Beater
  5. Add raspberry purée to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Heat - 1 min, 60°C, Speed OFF
  8. Transfer content of small bowl to Cooking Chef XL Bowl
  9. Cook with splashguard fitted - 5 min, 110°C, Stir 1
  10. Let cool - 1 min
  11. Transfer content of Cooking Chef XL Bowl to medium bowl
  12. Cover with plastic wrap
  13. Chill in fridge and continue
  14. Making the pistachio and almond streusel:
  15. Pre-heat oven - 180°C
  16. Line a clean springform pan with parchment paper then set aside
  17. Clean Cooking Chef bowl
  18. Attach the K-Beater
  19. Add ground almonds, pistachios, caster sugar, butter, sea salt and all purpose flour to the Cooking Chef XL Bowl
  20. Mix with splashguard fitted until well combined - 1 min, Speed 3
  21. Transfer content of Cooking Chef XL Bowl to springform pan
  22. Spread until level
  23. Bake - 10 min, 180°C
  24. Remove from oven and let cool
  25. Making the pistachio Trocadero biscuit:
  26. Clean Cooking Chef bowl
  27. Attach the Creaming Beater
  28. Add butter to the Cooking Chef XL Bowl
  29. Heat with splashguard fitted - 1 min, 45°C, Stir 2
  30. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
  31. Clean Cooking Chef bowl
  32. Attach the Whisk
  33. Sift icing sugar and potato starch into the Cooking Chef XL Bowl
  34. Add egg yolk, pistachio paste and egg white to the Cooking Chef XL Bowl
  35. Whisk with splashguard fitted until combined - 2 min, Speed 2
  36. Add egg white and granulated sugar to a clean large mixing bowl
  37. Whisk until stiff peaks form
  38. Transfer egg whites to Cooking Chef XL Bowl
  39. Attach the Stir Tool
  40. Stir - 30 sec, Speed 1
  41. Transfer content of small bowl to Cooking Chef XL Bowl while machine is running
  42. Stir with splashguard fitted - 30 sec, Speed 1
  43. Pour mixture into springform pan
  44. Bake - 20 min, 180°C
  45. Remove from oven and let cool
  46. Turn out onto cooling rack and let cool
  47. Making the orange blossom whipped cream:
  48. Clean Cooking Chef bowl
  49. Attach the Whisk
  50. Add mascarpone cheese and whipping cream to the Cooking Chef XL Bowl
  51. Whisk with splashguard fitted until firm - 3 min, Speed 4
  52. Then add orange blossom water to the Cooking Chef XL Bowl
  53. Whisk with splashguard fitted - 20 sec, Speed 4
  54. Transfer cream to piping bag
  55. Chill in fridge and continue
  56. Making the pistachio praline decoration:
  57. Pre-heat oven - 160°C
  58. Line a clean baking tray with parchment paper
  59. Add pistachios to the baking tray
  60. Roast - 5 min, 160°C
  61. Remove from the oven and continue
  62. Add caster sugar to a clean saucepan
  63. Heat until caramelized - medium heat
  64. Transfer nuts to saucepan
  65. Stir until well combined
  66. Pour mixture into baking tray carefully
  67. Let cool until set
  68. Break into pieces then set aside
  69. Place raspberries on a clean cutting board
  70. Retrieve the medium bowl from the fridge and fill the raspberries with the raspberry coulis mixture
  71. Assembly:
  72. Transfer cake to serving plate
  73. Spread the rest of the raspberry filling over the top of the cake
  74. Remove the cream from the fridge and pipe onto the cake
  75. Spread until covered
  76. Decorate with pistachio pralines pieces and filled raspberries
  77. Chill in fridge until needed
  78. Serve
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