CHOCOLATE-PISTACHIO CAKE
Ingredients:
For the cake:
- 1,5 Cup of pistachio nuts (not salty, shelled)
- ¼ Cup flour
- 6 large egg yolks
- ¾ Cup sugar
- 7 large proteins
- 4 tsp lemon juice
- pinch of salt
- 1 teaspoon of vanilla or almond extract
- ½ Tsp of lemon zest
For the glaze (ganache):
- ¾ Cup heavy cream
- 210 g chocolate
- 1 tablespoon of brandy
- ½ Cup raspberry or apricot jam
- sweet pistachios
A split form with a diameter of 24 cm
Cup 240 ml
Method of preparation:
Cakes:
Heat the oven to 180°C.
Spread pistachios on a baking sheet in a single layer, place in oven for 12 - 15 minutes.
To ensure that the nuts do not turn brown.
The form to coat with butter and sprinkle with flour.
Pistachios and flour grind in a blender.
Beat the egg yolks and half the sugar at high speed until thickened.
Beat egg whites and lemon juice at high speed into a tight foam, then pour the remaining sugar and beat.
Put the egg mixture into the whites, add the vanilla extract and lemon zest, mix well.
Pour on 1/3 of the entire pistachio-flour ground, each time gently stirring with a spatula.
Put the mass into shape, gently knock the form on the table so that the dough evenly and put it in the oven on the middle level.
Bake for 40 - 50 minutes at 160°C. allow to cool.
Glaze (ganache):
Bring the cream to a boil. Remove from heat, add broken chocolate and stir until it melts. Pour in the cognac, mix well.
To assemble the cake:
Cut the cooled cake into two halves and fluff the middle of a jam or ganache.
Combine both the cake and pour slightly cooled icing on the cake. Decorate the cake with sweet pistachio nuts.
Enjoy your tea!