Hello friends! I offer you a beautiful and delicious festive recipe - delicate, bright-tasting pistachio cakes with raspberry cream Marshmallow without butter and cream.
👇 PISTACHIO CAKE WITH ZEFIR CREAM 👇
Marshmallow Cream Cakes Recipe
- Put the frozen berries on the stove, bring to a boil and cook for 5 minutes.
- Rub the raspberry puree through a sieve and put in the refrigerator.
BISCUIT
- Mix wheat flour with starch and baking powder.
Preheat the oven to 175 ° C degrees.
- Beat the egg whites with a pinch of salt until fluffy.
- Add sugar, lemon juice and beat the egg whites until "bird beaks".
- Add milk to the egg yolks, add pistachio paste and vegetable oil.
- Stir in all dry ingredients gradually.
- Pour the dough onto the parchment and spread evenly.
Send to oven for 10-15 minutes.
- 13 minutes have passed and the biscuit is ready.
- Carefully turn over and remove the parchment.
CONFITURE
- Mix applesauce with raspberry puree.
- Instead of fresh protein, I'll be using albumin.
- Stir the puree and refrigerate.
- From the remaining puree, I made confiture.
- Add 10 g of cornstarch and 25 g of sugar.
- Stir everything well.
- Bring the mixture to a boil and simmer for half a minute.
- Let the jam cool.
- For convenience, it can be transferred to a pastry bag.
PASTRY FORMING
- You can immediately cut the biscuit into cakes of a certain shape.
- Apply cooled jam on each piece and press it with the other half.
- The edges can be processed with crumbs from the remains of the biscuit.
Beat chilled fruit puree with albumin until clarified, then add sugar and beat until fluffy, stable.
CREAM
- Pour agar-agar into a saucepan and pour cold water.
- Put water with agar-agar on the plate and wait until it dissolves. It is important!
- When the agar-agar is dissolved add sugar to it.
- Boil the syrup to a temperature of 106 ° C degrees.
- The dripping syrup should form a thread.
- Pour the syrup into the puree little by little, without stopping to beat.
- The mass will stabilize and become lush.
- The cream is ready. It is very similar to marshmallows, only softer and less sweet.
- Transfer the cream to a pastry bag.
- Put him on cakes.
- In total, I got 15 pieces.
Recipe for Pistachio-Raspberry Cakes:
Biscuit:
5 pieces. eggs (category 1)
130 g sugar
160 g flour
40 g starch
70 ml milk
70 g vegetable oil
50 g pistachio paste
10 g baking powder
a pinch of salt
Cream:
75 g applesauce
50 g raspberry puree
1 protein (30 g)
50 g sugar for puree + 100 g sugar for syrup
2 g agar agar
40 ml water
I wish you bon appetit and God bless you!