Ingredients
- 250 g fresh raspberries
-
some pistachios
For the pistachio ganache
- 500 g of whole liquid cream
- 350 g of white baking chocolate
- 60 g pistachio paste
For the pistachio biscuit
- 90 g of soft butter + a little for the molds
- 250 g caster sugar
- 18 cl of grape seed oil
- 3 eggs
- 1 tablespoon(s) of white vinegar
- 200 g of T45 flour + a little for the molds
- 1 teaspoon(s) of baking soda
- 90 of pistachio powder
- 18 cl of fermented milk
- 50 g pistachio paste
- 50 g crushed pistachios
Preparation
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The day before, prepare the ganache: bring half of the cream to the boil then pour it in 3 times over the chopped chocolate, mixing between each addition. Finish by incorporating the pistachio paste and the cold cream. Cover with cling film and leave to rest in a cool place for 6 hours (or, better, overnight).
-
The next day, prepare the biscuit: in the bowl of the food processor, whisk the butter with the sugar, then pour in the oil and egg yolks while whisking constantly. Then add the vinegar, half of the powders (flour, bicarbonate and pistachio powder) then half of the milk. Then add the rest of the powders and milk, the pistachio paste and the crushed pistachios. Mix well. Beat the egg whites until stiff. Incorporate them into the dough using a spatula.
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Butter and flour 3 16 cm diameter molds. Divide the mixture into each mold. Bake for 20 min at 180 °C (gas mark 6). Remove the cakes from the mold when they come out of the oven.
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Whip the ganache using an electric mixer at medium speed for 5 minutes: it should be firm.
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Place the first cake on the serving dish, spread 1/3 of the ganache and a third of the raspberries. Cover with the second cake and repeat the operation. Place the last cake and cover the entire layer cake with ganache.
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Decorate with raspberries and a few pistachios. Pipe the remaining ganache using a fluted nozzle. Refrigerate for 2 hours before serving.
