This gorgeous pistachio cake will make anyone fall in love with its taste, aroma and of course its appearance. The pleasant green colored cakes are in perfect harmony with snow-white cream cheese or light green cream with pistachio paste. The colorful cut is complemented by strips of raspberry (strawberry) filling. If you want, you can add a layer of cheesecake, mousse, or cream.
Special gourmets will appreciate the pistachio ice cream cake and tiramisu. Looking for a sugar/gluten free recipe, then try the Pistachio Raspberry PP Cake or the No Bake Energy Cake Bar. Another incomparable combination - pistachio - chocolate - marzipan, but this is a completely different story, if anything, codenamed Mozart)
Pistachio and raspberry cake - recipe with photo
The combination of aromatic pistachio sponge cake and a light sour raspberry layer coated with white cream cheese was so liked by everyone that it has already become a classic. For bright green cakes, dye or spinach, tinted paste is used. Raspberries are laid out fresh or as a filling (coulis, compote, confit).
Biscuit
- Eggs C1 - 3 pcs.
- Sugar - 100 gr
- Flour - 120 gr
- Vegetable oil - 40 g
- Sour cream (milk) – 30 ml
- Pistachio paste – 40 g
- Baking powder - 6 g
To make pistachio paste, soak the nuts in water for a short time, then peel, dry, and puree in a blender. However, it is easier and cheaper to buy ready-made pasta in an online store.
We separate the eggs into yolks and whites. Grind the yolks with half the sugar into a dense, thick mass.
Beat the whites until foamy, add the remaining sugar. Slowly, without haste, bring to a soft, smooth meringue.
Mix the paste, sour cream (milk), and butter into the yolk mixture until an emulsion is obtained. Carefully combine both mixtures.
Add sifted flour and baking powder in parts, stir gently until combined. Place in prepared 16cm pan.
Bake at 170°C, 50-60 minutes. Cool the finished biscuit completely on a wire rack, cut it out of the mold and put it in the refrigerator for at least 12 hours.
Filling
- Raspberry berries – 200 gr
- Granulated sugar - 70 gr
- Pectin – 3 g
Heat the berries in a saucepan, kneading them with a spatula, until about 45-50 C. Mix sugar with pectin, pour rain into the berries and boil for a couple of minutes. Any pectin is suitable - apple, citrus.
Divide equally into two rings dia. 14 cm, wrapped with cling film on the bottom, put in the freezer to harden. You can stick a couple of berries into the confit.
Another option is to cool the sauce and put it in a bag/bag. Cut off the tip and squeeze it out in a spiral, directly onto the creamy layer with sides, level it with a spatula.
Syrup
- Milk – 100 ml
- Condensed milk – 100 gr
Pour milk and condensed milk into a saucepan, heat and stir well, without boiling. You can take the usual syrup for impregnation from 100 grams of sugar and 100 ml of water.
Cream cheese
- Cream 33-35% – 170 g
- Cream cheese - 400 gr
- Powdered sugar - 70 gr
Combine everything together and beat until done. If you are worried, you can beat the cheese with powder, then separate the cream and combine.
We collect
Cut the base into 3 layers. Place the biscuit on the base, gluing it to it with a drop of cream. Soak in syrup. Spread a thin layer of cream cheese. Place a circle of frozen filling inside and grease it with cream cheese again. We repeat the procedure.
We cover the cake with rough leveling, let it rest for an hour, then apply the finishing coat and decorate.
The recipe is designed for a 16 cm mold. There is enough cream for a layer (two parts) and leveling (a third part). There is enough of it, so you can increase the portion if you wish, for example, if you want to put more in the middle or coat it with a fairly thick layer of cream.
Preparing the cakes
If you have not yet decided what delicious and beautiful confectionery product to offer your guests as dessert, we suggest preparing a sponge cake with cream cheese and fruit. Many people think that it is difficult, long and difficult, but it only seems so. Even novice cooks can prepare this festive dessert.
Before you start preparing the sponge cake with cream cheese and berries, you need to turn on the oven so that it warms up. Like any other recipe, you need to start preparing the cake by baking the cake layers:
- Place fresh chicken eggs into the bowl of a food processor, add sugar and beat them together until fluffy.
- Then add twice-sifted flour to the beaten eggs in small portions and mix carefully and slowly.
- After adding all the flour, the dough should not lose its airiness.
Next, you need to prepare two springform pans with a non-stick coating, 28 cm in diameter. Grease the inside of the bottom and walls well with softened butter and place parchment on top. Fill the molds with the prepared dough in equal proportions and place for baking in the oven, which has heated up to 180 degrees while preparing the dough. After 25–30 minutes, make sure the cakes are ready and remove the pans from the oven.
Pistachio sponge cake from Alex and Milan
Megapistachio cake made from sponge cakes coated with cream cheese cream with a layer and crushed pistachios. The author of this recipe tried different variations of cakes with pistachios, but settled on this one with whole kernels. It is noteworthy that no dye or pistachio paste is used here, which is sometimes difficult to find in stores.
Cross-section of pistachio sponge cake
Biscuit
- Eggs - 8 pcs
- Pistachios – 100 gr
- Granulated sugar – 230 gr
- Flour - 210 gr
- Vanilla powder – 1 sachet
We start cooking with a biscuit.
Beat eggs, a pinch of salt, sugar and vanillin with a mixer at maximum speed for 10 minutes until a dense snow-white mass. We cut the pistachio kernels with a knife, then in the cut they will be bright green without gray dust.
To achieve a beautiful color, soak the nuts for 10-15 minutes, rinse well, dry and roast.
Sift the flour and gradually add it to the egg foam, continuing to beat, but at minimum speed. Add nuts and mix gently. Pour into a springform pan with a diameter of 22 cm. Place in a preheated oven at 180°C. Bake for 35-40 minutes.
Remove from the oven onto a wire rack and let cool completely. Wrap in cling film and place in the refrigerator overnight to stabilize. Cut the rested biscuit into three parts.
Pistachio sponge cake
Pistachio layer
- Pistachios – 180 gr
- Condensed milk – 240 gr
180 gr. Grind the pistachios in a blender, adjusting the grinding amount to your taste. Mix condensed milk at room temperature with ground nuts. The glaze for frosting is ready.
Cream cheese cream
- Cream 33% – 350 g
- Cream cheese – 350 gr
- Powdered sugar - 50 g
Chilled cream cheese, place cold cream and powder in a mixer bowl and beat. Transfer the cream and layer into pastry bags.
We assemble the cake in a ring. We fill the sides of the circle with acetate film, place the cake layer, squeeze out the cream, and spread it evenly. If you like moist cakes, soak the sponge cake with standard syrup of 100 grams of sugar and 100 ml of water. We make a side of cream, spread the glaze, and cover with a sponge cake. We repeat the procedure, thinly coat the top layer with cream. Leave a little cream for coating the sides.
The process of assembling a cake with a pistachio layer
Cover with film and leave in the refrigerator overnight. Thus, dessert should be prepared 2 days before the required date. You will need additional cream for leveling. Cream cheese, ganache, and custard in butter are suitable. Decorate with roses, chocolate, nuts as desired.
Milk girl cake with sour cream
The Milk Girl cake with sour cream is even easier to bake than following the original recipe. It will certainly appeal to lovers of moist cakes well layered with cream. The sour cream cream is slightly runny and most of it is absorbed into the cakes. If you weigh out the sour cream first, the whey will drain and you will get a thick cream.
Biscuit
- Condensed milk – 400 gr
- Eggs C1 – 2 pcs.
- Flour - 160 gr
- Baking powder - 1/2 tbsp.
Sour cream
- Sour cream 30% - 500 g (20% - 600-750 g)
- Powdered sugar - 100 g or Condensed milk - 240 g
- Fresh strawberries – 170 gr
Easy to prepare, delicious-tasting condensed milk cakes go well with a variety of creams and toppings. Sour cream is an alternative to whipped cream; it absorbs perfectly and makes the cake moist and juicy!
Turn on the oven to top-bottom mode and 180°C. Mix the ingredients for the sponge cake at room temperature with a whisk. If you let the mixture sit for 15-30 minutes, the texture of the cakes will become more porous and airy.
Draw a circle with a diameter of 18 cm on baking paper using a pencil, turn it over and place it on a baking sheet. Pour 2-3 tbsp in the center. tablespoons of dough, level with a moistened long spatula / knife. Bake until browned. For even edges, press out the still warm cakes with a ring or lid. Remove the scraps and separate the paper.
We wash, peel and cut the strawberries into slices. If the strawberries are watery, sprinkle with sugar and let the excess liquid drain.
For a thick cream, weigh out the sour cream. We fold the gauze in four layers, place it in a colander, spread the sour cream and hang it for 4-5 hours to separate the whey. From 500 ml of sour cream, approximately 50 ml of water is released at 15-25%. Beat with a mixer together with powdered sugar/condensed milk.
Milk girl is also beautiful because it fits both thick, well-shaped creams and runny ones. Therefore, you can simply mix sour cream with sugar. powder or condensed milk and layer the base. We lay strawberry slices through the cake so that they look harmonious in cross-section.
If the cream turns out to be too thick after weighing out the sour cream, soak the cakes with vanilla milk (heated milk + vanillin).
We coat all the cakes and refrigerate for a couple of hours. Spread the liquid cream liberally, as it will be almost completely absorbed, making the cake melt in your mouth!
Next, you can level it with a topcoat of cream cheese/ganache and decorate with ripe strawberries.
Pistachio cake - raspberry and mousse recipe at home
A very impressive pistachio cake with raspberry mousse and fresh raspberries. A well-researched and quite simple, improved recipe from @bakecheesecake. We prepare a tender, fresh and at the same time piquant tall pistachio raspberry cake at home and share the results.
Biscuit
- Eggs C0 - 4 pcs.
- Granulated sugar – 120 gr
- Flour - 150 gr
- Milk – 40 g
- Sunflower oil – 55 g
- Pistachio paste – 60 g
- Baking powder - 10 g
- A pinch of salt
- Dye - optional
Separate the whites from the yolks. Add vegetable oil and milk, pistachio paste to the yolks, and beat with a blender.
Beat the egg whites with a pinch of salt and 40 grams of sugar until stiff. Sift the flour and baking powder, add 80 grams of granulated sugar, mix with a whisk to combine, then stir into the yolk mass in parts, carefully at low speed.
Lastly, mix in the whites step by step, carefully turning the dough with a spatula from bottom to top. Line the bottom of the pans with parchment and wrap in foil. Bake in one or three forms with a diameter of 16 cm at 170°C for about 25-30 minutes.
The skewer should come out dry from the finished biscuit. The biscuit turns out porous, elastic, moist even without impregnation. After baking the cakes, cool completely, wrap them in food stretch and put them in the refrigerator for 6-8 hours (preferably overnight).
Thanks to this, the mass will be evenly saturated with oxygen and the biscuit will turn out with a homogeneous, finely porous structure. If you baked one biscuit, cut it twice with a bread knife, you get three pieces.
Raspberry coulis
- Fresh raspberries (frozen) – 100 g
- Sugar - 50 gr
- Water – 50 ml
- Gelatin powder – 4 g + water 24 ml
Pour gelatin powder with cold water and leave for 10 minutes. Bring raspberries (puree) with sugar and water in a saucepan/saucepan to a boil and boil for 3 minutes. Turn off the fire. If you want to get rid of the seeds, now grind through a sieve.
Dissolve the swollen gelatin in the microwave, heating in short bursts. Mix with raspberry mixture. Pour into a 12-14 cm ring covered with film and put it in the freezer to harden.
Pistachio cream cheese
- Curd and cream cheese – 500 gr
- Heavy cream - 100 g
- Sugar - 75 gr
- Pistachio paste – 30 g
Beat cooled curd cheese, sugar, paste with a drop of coloring at medium speed.
Gradually pour in cold cream with a fat content of 33-35% and work with a mixer until it is completely combined and has a creamy structure.
Impregnation
- Sugar - 80 gr
- Water – 100 ml
Place the sugar and water in a saucepan on the stove; when it boils, immediately remove from the heat and let cool completely.
Raspberry mousse
- Raspberries - 80 gr
- Granulated sugar - 35 gr
- White chocolate – 33 g
- Gelatin powder – 5 g + water 30 ml
- Cream 33% – 60 ml
- Whole berries frozen
When everything is prepared, we start preparing the mousse (immediately before assembly). Soak gelatin in ice water. Boil the raspberries and sugar for a minute. Add dripping white chocolate and stir. Add dissolved gelatin to raspberry puree.
Half whip the cream from the refrigerator to soft peaks. Gently stir into the chocolate-raspberry jelly step by step.
For an even layer, you should freeze the mousse by pouring it into a ring with film or silicone d 16 cm.
Assembly
Glue the sponge cake onto a base (dish) with a drop of cream, soak it, grease it with cream cheese, and place the frozen coolie in the center. Pipe a side from a pastry bag around the coulis and coat the top with cream cheese.
We spread the next cake layer, then the soaking and a layer of cream. Wrap the cake with acetate ribbon and tighten it into a ring. Pour in the raspberry mousse and arrange the berries as desired. Place in the freezer for half an hour to set.
First soak the third cake layer and apply a layer of pistachio cream cheese. Place the sponge cake with the creamy side facing the mousse. Cover with film and place a light press (1 kg) on top, leave to soak in the refrigerator for a couple of hours (overnight).
Remove the ring, remove the film, cover with the remaining cream, and refrigerate. For leveling, prepare cream cheese according to the same recipe (for a more durable coating, replace the cream with 100 grams of butter) or use regular cream cheese for a tight-fitting coating.
Bake, delight and surprise your loved ones.
Milk Girl Cake - a classic recipe in 30 minutes
German housewives consider the Milk Girl cake a lifesaver. It prepares quickly and therefore is ideal for evening gatherings with a cup of aromatic flower tea. According to the classic recipe, Dairy Girl consists only of flour, eggs, condensed milk, baking powder, cream and powdered sugar. Therefore, take good quality products from a trusted manufacturer, especially condensed milk. If you are afraid of chemistry, you can cook condensed milk at home from milk and sugar.
Dairy girl cake according to the classic recipe
Ingredients:
Milk Girl cake base:
- Flour - 160 gr
- Condensed milk - 1 can or 380 g
- Eggs - 2 pcs
- Baking powder - 15 g or 2 tsp.
Cream for Milk Girl cake:
- Heavy cream (from 33%) – 500 ml
- Powdered sugar - 100 g
- A pinch of salt
To decorate and level the cake: cream cheese, chocolate - 200 g, any berries, fruits, candied fruits or nuts.
Baking cake layers for the Milk Girl cake - tips and secrets
Set the oven temperature to 180 degrees and warm it up.
Break two eggs into a bowl, beat lightly with a fork, add a can of condensed milk and mix thoroughly.
Mix flour (preferably sifted) together with baking powder (can be replaced with soda). Add the dry mixture to the bowl with condensed milk.
To prepare the cakes, we will need baking paper, on which we will draw a circle of the required diameter and turn the paper over and place it on a baking sheet. It is better to prepare the templates right away, as the dough bakes quickly (from 5 to 7 minutes).
For a home tea party, quickly bake a rectangular Milk Girl cake. You need to bake two cakes on a large baking sheet and cut into 8 pieces.
A metal springform pan lined with paper and greased with oil is also suitable for baking. If we make cakes with a diameter of 16 cm, we get 7 pieces, for 20-22 cm we need to double the amount of dough.
Sometimes it is recommended to use a silicone mat with markings. It’s quite convenient and the cakes don’t stick.
Place three spoons of dough on a sheet of paper and spread it around the drawn circle. Or put a ring, pour in the dough, level it and remove the circle. Do not make the edges thin, otherwise they will burn instantly. Place the crust in the oven for 5 minutes, bake until golden and remove immediately.
After removing the cake from the oven, peel off the paper and invert the cake onto a plate or wire rack. You should get 5 thin ready-made golden cakes with a diameter of 18 cm.
Recipe for buttercream for Milk Girl cake
We pre-cool the milk cream, it is better to let it sit in the refrigerator for a day, pour it into a bowl, add powdered sugar, a pinch of salt and whip it into a strong foam. Be sure to use powder, do not substitute granulated sugar.
To make the cream faster and better, place the mixer bowl and whisks in the freezer for 15 - 20 minutes.
You should start whipping at minimum speed, and then switch to maximum. Time approximately 5 - 10 minutes depending on the power of the food processor. If you get soft peaks, you should stop, otherwise you will end up with butter.
If you want, add coconut and curd cheese to the cream and enjoy the Raffaello coconut cake.
What fruits to put in the Milk Girl
Any fruit is suitable as a filling, but the most popular are strawberries, banana, pineapple, peaches, kiwi, raspberries, blueberries, blackberries, cherries. If you want an interesting filling, make caramelized banana.
It is better to first sprinkle watery, juicy fruits with sugar and let the syrup drain. Large pieces of canned peaches and pineapple circles should be cut into thin slices, otherwise the cake will turn out uneven with humps. To keep the banana light, sprinkle it with lemon juice.
How to assemble a Milk Girl cake - on a platter or in a ring
As soon as the cakes have cooled, it is better to start assembling. Place a spoonful of cream on a large flat dish to secure the bottom cake. We spread the cooled cake layer, grease it with butter cream (according to the classic recipe), sour cream, custard or ice cream and cover with another cake layer, which we coat with cream. If desired, place berries or fruits on top of the cream.
Can be assembled in a split ring if you need perfectly straight sides. We tighten the ring, place the weight and put it in the refrigerator for 4-5 hours for impregnation and shrinkage.
The cut shows how soaked and tender the cake is, with a thick layer of airy cream.
How to decorate a cake at home and for a birthday
Cream cheese, also known as cheese cream, is great for leveling, finishing and decorating. Pieces of dark chocolate 80 g (you can take white) pour 100 ml of hot cream 33-35%, mix until smooth. Using a spoon or from a pastry bag, carefully pour onto the edge in a circle. The top of the fifth cake layer can be filled with melted chocolate or ganache. Decorate the cream with cheese, fresh berries or nuts. Serve the cake in portions.
Watch an easy and quick video recipe for the Milk Girl cake with buttercream and fruit according to the classic recipe. A short, clear video will save your time!
Green cake with pistachio cheesecake and mousse
An interesting combination of delicate pistachio cheesecake and mousse flavored with vanilla ice cream and strawberry confit. The fluffy, moist almond cake holds the soft fillings and loosens them up. The finishing touch to this green cake is a topping of lemon cream cheese. Recipe from @elena_tort_spb modified and expanded.
Almond sponge cake
