Strawberry-pistachio cake

Description

This dessert will surely delight you and surprise your friends. Light, airy, not too sweet... and very beautiful! Strawberry cream with thin layers of loose, fluffy, dough - what could be more beautiful and tastier! Help yourself, my dear!

Ingredients

Pistachios

80 g
Chicken egg

4 piece
Salt
Sugar

280 g
Vanilla sugar

2 pack
Flour

80 g
Leavening agent

1 Tbsp
Gelatin

10 piece
Strawberry

400 g
Lemon juice

2 Tbsp
Cheese

500 g
Cream

250 g
Powdered sugar

Cooking

The products we need! The question may arise - why strawberries? I don't know... did the original recipe!

From the norm the weight of the pistachios, to set aside 20 g for decoration. The remaining 60 g grind into flour.

4 eggs, a pinch of salt, 150g sugar and 1 patch. vanilla sugar beat until light cream condition is to mix 5 minutes.

Mix well the flour, baking powder and ground pistachios.

In the egg mixture to enter the flour and gently but thoroughly mixed.

Pour the batter into lined with baking paper, split shape with a diameter of 24 cm Put bake in the already pre heated oven (160 degrees ), about 30 minutes orientirueshsya on your oven.

Completely cool cake in the form on the lattice. Then gently remove from the mold.

Soak gelatine in cold boiled water.

From the measured weight of strawberries, defer 5 berries for decoration. The rest of the strawberries ( not defrosting ), lemon juice, 3 tbsp water, 1 little package vanilla sugar, 130 g of sugar put it in a pan and heat well while stirring so that the sugar is all dissolved and the mixture has become hot - do not boil.

Immersion blender is good to spuriosity. Enter the squeezed out gelatine, stir to gelatin evenly dispersed and cool slightly.

In the strawberry mixture to introduce 500 g of cottage cheese, mix well. The cheese should be pasty, without grains. If you don't have a cottage cheese - wipe regular with cream cheese a couple of times through a sieve.

To whip the cream.

To introduce the cream into the strawberry-cottage cheese. Mix thoroughly until a smooth homogeneous state. Divide the mass into two parts. I used it on the kitchen scales. This is the total weight of the toppings - I got so much.

Cut the sponge cake, a long and sharp knife into 3 parts. Not so clean work - I like that!

Around the first layer of cake install split ring. I have a round shape with a diameter of 24 cm, there is only this diameter in the shape of a heart, so I put the first round of biscuit directly into the form, covered with paper or better cardboard cake stand.

Pour one part of the cream, cover with a second circle of sponge cake, then the cream.

Close second layer of cream with a third biscuit. Put to cool in the fridge for at least 2 hours. I left for the night.

Get our beauty from the refrigerator exempted from the split ring. If you decide to leave the cake in the metallic form, as I walk hot hair dryer along the walls of the mold - boards easily and beautifully depart from the cream.