Buckwheat cake with BlackBerry and pistachio cream

Description

Friends, I think all 23 of February is a holiday, and on the solemn events it's a tradition to bake a cake! I beg You to sample the delicious buckwheat cake with BlackBerry and delicate vanilla cream custard, which is dedicated to all the defenders of the Fatherland and their halves, without whom the festival would not have been so beautiful and delicious.

Ingredients

Chicken egg

5 piece
Water

40 ml
Honey

90 g
Buckwheat flour

100 g
Flour

50 g
Leavening agent

1 tsp
BlackBerry

250 g
Cream

50 ml
Sugar

175 g
Pistachios

220 g
Flour almond

50 g
Mint

5 piece
Corn starch

3 Tbsp
Vanilla sugar

25 g
Milk

150 ml
Butter

30 g
Gelatin

6 piece

Cooking

Friends, maybe You'll think I'm crazy, because I offer to cook a cake made of buckwheat flour, but believe me, it's incredibly easy, delicious and healthy recipe that is tried and tested on my defender!) Let's start with the preparation of buckwheat flour. We need 100g of buckwheat, pour water and rinse, lay out on the table and let dry. To shift to the hot pan and kernel dry for 2-3 minutes.

Then lay out small batches of kernels in the grinder and quickly crunch. You'll have a great meal, somewhere around 100g or a little more.

To prepare the cake we need to beat the eggs with the honey and 2 tablespoons hot water until white. I always put the timer on 10 minutes and leave a lot to vzbivayte.

Combine buckwheat, wheat flour and baking powder. Sift this mixture into the egg mixture, dispose of the husks.

Literally we need to make a couple of revolutions of the mixer so that the flour and eggs have combined into a uniform batter. Lay the dough in a detachable form, pre-zastelil the bottom of baking paper. Bake for 30 minutes in a preheated 180 degree oven.

While preparing our cake, we'll learn how to prepare custard pistachio cream. The principle is simple - beat the 2 egg yolks, starch and vanilla sugar. Add small portions of hot milk and continue to beat.

Mass pour into a saucepan, put on medium heat and cook until thick, stirring constantly. Enter 100gr. pistachio paste (the rest put in the freezer - it is stored for several months), butter, and green dye. I added dye for color saturation, if you love all natural, the dye can not put.

How to make pistachio paste - nothing could be simpler. We need a defender who will clean the pistachios from the shell and brown salty crust. Need somewhere glass.

Grind small portions in a coffee grinder or blender the pistachios to the flour. We need 200 g, to them we will add another 50 g of almond flour.

Brown sugar pour into the pan, add 30ml of hot water and boil until a syrup. Hot syrup pour into nut mix and knead the pasta.

Prepare the second cream. Soak the gelatine in cold water, thawed blackberries blend with podoshyut immersion blender, mix gelatin and a little heat on the plate, literally 1 a minute. Will beat into a soft mousse cream until stable peaks with sugar (50g) and insert into the BlackBerry. Send in the fridge to cool.

We'll get our cake from the oven. Thanks to the buckwheat flour has an incredible brown colour. Cool and cut into 3 parts.

Down applied the pistachio cream, then place the 2nd cake layer and apply on it BlackBerry cream.

Close the last layer and cover the cake pistachio cream.

Garnish with crushed pistachios, blackberries and mint leaves. The cake turned out just incredible! Tender, delicious, beautiful, and when I read how many use in buckwheat flour, then decided to continue to prepare, especially if you make it with stock, it is stored in an airtight jar or fabric bag! You feel a little taste of buckwheat, but the more You eat, the tastier it becomes a cake!)

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