Pistachio cake - a delicious dessert with an original taste. A light, airy delicacy will become the highlight not only of evening tea drinking with friends, but also the decoration of even the most solemn table setting.

Classic recipe

For the performance of a classic pistachio biscuit with delicious impregnation, you need:

  • a pack of oil weighing 250 g;
  • 4 eggs;
  • ½ lemon zest;
  • 180 g pistachio paste;
  • 400 ml of milk;
  • 300 g flour;
  • baking powder bag;
  • 50 g of sugar;
  • 100 ml of water;
  • 30 ml of lemon juice;
  • a pinch of salt.

Cooking method:

  1. The softened butter is whipped with sugar until a significant increase in volume.
  2. With constant stirring, eggs are driven into the mixture one by one.
  3. After adding citrus zest, milk and pasta, it is still whipped.
  4. Dry components, in addition to sugar crystals, combine and interfere with the liquid.
  5. The finished flour mass is poured in 3 forms, which are sent to a hot oven (180 ° C) for 25 minutes.
  6. Syrup is prepared from sugar, water and juice, which is used to soak a biscuit.

Awesome Raspberry Dessert

Pistachio cake with raspberries conquers with its original appearance and extraordinary taste.

To execute the recipe, for a biscuit you will need:

  • 4 eggs;
  • 180 g flour;
  • 100 g butter;
  • baking powder bag;
  • 150 g of sugar;
  • 2 times less pistachios.

For cream:

  • 500 g of cottage cheese;
  • 140 g of cream;
  • 170 g of powdered sugar;
  • 110 g butter;
  • 200 g raspberries;
  • 15 g of corn starch;
  • 30 g of sugar.

Stages of preparation:

  1. The nuts are ground to a paste, after which they are mixed with softened butter.
  2. Eggs are beaten with sugar, after which flour with baking powder is poured into the liquid mixture through a sieve.
  3. The dough is mixed with the addition of pistachio butter paste.
  4. Biscuit is baked at 180 ° C.
  5. Raspberries are poured with boiling water and ground with a blender, after which the raspberry puree is lowered into a saucepan, where it is mixed with 30 g of sugar.
  6. After boiling, the starch diluted in 30 ml of water is sent to the raspberry mass.
  7. When the raspberry sauce boils again, it cools down, covered with cling film and sent to the cold.
  8. From ⅓ cottage cheese, cream and 70 g of powdered sugar by beating for 7 minutes, a cream for the layer is prepared.
  9. Cream for smoothing is whipped from butter, the remaining curd cheese and powdered sugar.
  10. The cake is cut into three layers, each of which is covered with a cream for the layer, and on top with raspberry sauce.
  11. When the cake is soaked in the refrigerator, the sides are covered with cream to even out.

Cooking with Strawberries

To implement the recipe you will need:

  • 4 eggs;
  • 80 g of flour;
  • 1.5 sachets of baking powder;
  • 10 plates of gelatin;
  • 400 g of frozen strawberries;
  • 500 g of cottage cheese;
  • 250 ml cream;
  • 30 ml of lemon juice;
  • 280 g of sugar;
  • 80 g pistachio nuts;
  • some icing sugar

Cooking Technology:

  1. 60 g of pistachios are ground.
  2. Eggs, 150 g of sugar are beaten for 5 minutes until the foam is stable.
  3. In a separate bowl, flour, baking powder, pistachio chips are mixed, after which the dry ingredients are introduced into the egg mass.
  4. A biscuit is baked from the test for about 30 minutes.
  5. Gelatin is soaked in water.
  6. From frozen strawberries, lemon juice, a stack of water and the remaining sugar, a hot mass is prepared, which is mashed and mixed with gelatin.
  7. Next, cottage cheese and whipped cream intervene in it alternately.
  8. The biscuit is divided into three cake layers, 2 of which are covered with air cream.
  9. When the cake is soaked, the upper biscuit layer is decorated with powder and the remaining pistachios.

Pistachio Mousse Cake

Pistachio cake - spring table decoration, which at the end of winter due to its green colors will give a feeling of approaching warmth.

For cake you will need:

  • 80 g of pistachios;
  • 80 g of softened butter;
  • 75 g of sugar;
  • 2 eggs;
  • 10 g flour;
  • 10 g of corn starch.

Light white chocolate mousse:

  • 600 ml cream;
  • 30 g of gelatin;
  • 2 bars of white chocolate;
  • 30 ml of water;
  • 200 g of mango puree.

Cooking process:

  1. Eggs are beaten one by one into the whipped butter-sugar mass.
  2. Flour and starch are sifted into pre-ground pistachios, after which the dry ingredients are mixed with the liquid composition.
  3. A biscuit is baked from the dough for about 20 minutes at 170 ° C.
  4. ½ gelatin is soaked in water.
  5. Gelatin is poured into melted chocolate and 100 ml of cream.
  6. The remaining cream is whipped and mixed with the chocolate mass, after which the mousse is poured onto the cooled cake.
  7. The base of the dessert goes cold.
  8. Mango mousse is prepared from the remaining ingredients with the addition of chopped mango, which is filled with the first mousse layer.
  9. Dessert infused in the cold of the night.

Recipe from Andy Chef

The new look of the famous blogger on the confectionery dainty of French cuisine makes it possible to prepare a dessert, worthy of restaurants, at home.

For biscuit should prepare:

  • 3 eggs;
  • 150 g of sugar;
  • as much flour;
  • a slice of butter.

Cream for cake:

  • 250 ml of milk;
  • 5 g of gelatin;
  • 2 yolks;
  • 50 g of sugar;
  • 25 g of flour;
  • the same amount of pistachio paste;
  • 70 ml cream.

Strawberry Compote:

  • 100 g of mashed potatoes and strawberries;
  • 5 g pectin;
  • 15 g of sugar.

Stages of creation:

  1. The eggs are mixed with sugar, after which the container is placed in a water bath so that the sugar crystals dissolve.
  2. The egg mass is beaten, and then the melted butter is added there and the flour is poured.
  3. A homogeneous, almost airy dough is poured on a baking sheet covered with parchment, which is sent to the oven for baking.
  4. Milk is poured into the container on the stove, and the gelatin is soaked in ice water.
  5. At this time, the yolks are whipped with sugar and flour.
  6. The yolk mass is introduced into the boiled milk with a thin stream with constant stirring.
  7. The base of the cream is poured through a sieve, and when it cools slightly, it is mixed with nut paste and swollen gelatin.
  8. When the custard becomes almost cold, slightly whipped cream interferes with the help of a blender.
  9. Pistachio sauce is removed in the cold for half an hour.
  10. Mixed to a homogeneous mass of pectin and sugar are poured into boiling strawberry puree “rain”.
  11. After 3 minutes of boiling, slices of berries are added.
  12. A circle is cut out of the cake cake with a confectionery ring with a diameter of 16 cm, along the rim of which slices of berries are laid out.
  13. The cake is poured with cream, in the center of which the compote is distributed.
  14. The ring of smaller diameter cuts the next circle, which is installed on top of the compote.
  15. The biscuit is again covered with pistachio cream and strawberry sauce.
  16. In the final, the remaining pistachio mass is distributed, and the cake goes into the cold, where the gelatin acquires the necessary structure.

Three-layer cooking masterpiece

A three-layer cake with nuts is prepared in several stages.

For cream:

  • 1 can of condensed milk;
  • 350 g butter;
  • 200 g of pistachios.

For biscuit:

  • 200 g of sugar;
  • 300 g flour;
  • 5 eggs;
  • 300 ml sour cream;
  • baking powder packaging;
  • 200 g of poppy;
  • 200 g peeled, chopped nuts;
  • 200 g cranberries.

In process:

  1. From sugar, eggs, sour cream, flour and baking powder, a dough is prepared, which is divided into 3 parts.
  2. Each part is mixed with different ingredients (cranberries, poppy seeds and nuts) and baked.
  3. Condensed milk is whipped with butter and chopped pistachios.
  4. Baked cakes after cooling are liberally smeared with pistachio cream.

Pancake pistachio cake from Palych

To prepare an original dessert, a fairly simple food set is required.

Pancakes:

  • 2 eggs;
  • 15 g of sugar;
  • 300 ml of milk;
  • flour;
  • 80 g pistachio paste;
  • a sliver of salt.

Cream:

  • 400 ml of milk;
  • 1.5 bars of chocolate;
  • 100 g of sugar;
  • 1 pack of vanillin;
  • 2 eggs;
  • 120 g of butter.

Working process:

  1. From the above products for pancakes, batter is prepared, from which the products are baked.
  2. Sugar and chocolate are added to boiling milk.
  3. When the cream ceases to boil, beaten eggs pour into it.
  4. After welding the cream, oil is added for 1 minute.
  5. Next, a pistachio pancake cake with layers of chocolate cream is collected.

If the hostess decided to surprise the guests with an exquisite dessert, then the pistachio cake is an excellent choice.

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