Pistachio Cake With Raspberry Confit

• Whisk
• Electric mixer
• 7 inch baking pan
• A small pan
• Baking sheets

This recipe is for a 7 inch cake.For the Pistachio ganache you will need:

• 150 ml heavy cream
• 10 g honey
• 140 g white chocolate
• 30 g pistachio powder
• 50 g soft butter

Start out by heating up the heavy cream and honey in a pan just before the boiling point. Break the chocolate into small pieces and add the pistachio powder. Pour the hot mixture into the bowl of chocolate and let it sit like that for a minute or two. Mix everything well and add the soft butter. Blend everything nicely together and cover the bowl of pistachio ganache with cling wrap. Store it in a fridge for at least 6 hours.

For the pistachio cake you will need:

• 2 eggs (room temperature)
• 80 g sugar
• 40 ml milk
• 40 g soft butter
• 40 g pistachio powder
• 70 g flour
• 5 g baking powder

Beat the room temperature eggs with the sugar until they are all fluffy. Heat up the milk, pistachio powder and butter in a pan. Sift the flour and baking powder in a separate bowl. Add half of the milk mixture to the fluffy eggs and mix. Continue the same process with the flour - add half of it to the egg mixture and mix. Next add the remaining half of the milk mixture, mix and finally add the flour mixture and mix.

Line your baking pan with a baking sheet and bake the cake in a preheated oven at 170 degrees Celcius until the center is clean when checked with a toothpick.

Let the cake cool.

To add a tangy flavour you will prepare a raspberry confit. You will need:

• 200 g raspberries ( i used frozen ones)
• 1 tsp of lemon juice
• 50 g sugar
• 8 g cornstarch

Heat up the raspberries with the sugar and let them boil of about a minute or two.Add the lemon juice and the cornstarch (mix it with a small amount of water beforehand). Stir everything nicely and let it cook for about 2 minutes. Transfer the confit to a bowl and cover the top with cling wrap. Store in the fridge.If you want you can remove the seeds but I left mine for a richer flavour.

Between the layers of cake,cream and confit there will be a creamy layer of pistachio cheesecake.For the pistachio cheesecake you will need:

• 300 g cream cheese
• 60 g powdered sugar
• 1 egg
• 80 ml heavy cream
• 40 g pistachio powder

All of the ingredients should be at room temperature. Beat the cream cheese with the powdered sugar and add the egg. Combine the pistachio powder with the heavy cream and add it to the cream cheese mixture. Fold everything carefully. Line your 7 inch baking pan with a baking sheet and add the cheesecake mixture. Bake the cheesecake at 110 degrees Celcius in a water bath until the sides are solid and the middle is still slightly jiggly. Once it's baked let it cool in the oven with an open door.

Store the cheesecake in the fridge for about 5 hours before you assemble the cake.

To add a crunch between the layers of creaminess you will be making a pistachio crumble. You will need:

• 30 g raw pistachios
• 10 g sugar
• 10 g flour
• 30 g white chocolate
• 1 tsp sunflower oil

Blend the pistachios with the sugar and flour. Add the butter and pulse once more. Put the nuts onto a baking sheet in a thin layer and bake them slightly for 5 minutes at 160 degrees Celcius. When the pistachios cool down combine them with the melted chocolate and oil.

This is the last component of the cake and it is prepared right before the assembly. You will need:

• 250 g mascarpone
• 250 g cream cheese
• 80 g powdered sugar
• 200 ml heavy cream
• 35 g pistachio powder

Beat the cheeses with the powdered sugar until they are combined. Add the pistachio powder. In the end add the heavy cream and mix until hard peaks form.

Finally,when you have all of the components of the cake it is time to assemble it.

Cut the cake into two equal parts.

Add a small amount of cream to the center of the cake board and put the first layer of cake. Add some cream on top and level it with a knife.

Make a board of the cream and add some of the confit to the middle.Cover the top of the confit with some more cream.

Add the cheesecake layer,a thin layer of cream and the pistachio crumble. Cover the crumble with some more cream and make a second board. Add some raspberry confit to the centre and finally add the second layer of cake.

Cover everything with the leftover cream.

Cover the cake with cling wrap and refrigerate it for 4-5 hours.

Lastly,beat the Pistachio ganache and cover the whole cake with it. For the decoration I used some of the lefover confit and frozen raspberries.

Enjoy a piece of your delicious cake with some coffee or tea.

Thank you for reading this Instructable. I hope you enjoyed it!

Happy baking!