Pistachio cake with marzipan

Description

Easy to prepare and very harmonious combination of flavors of the cake. Pistachio cakes interleave cream with the taste and aroma of marzipan. And gorgeous creamy icing on top. Very gently, delicious and FESTIVE!

Ingredients

Chicken egg

4 piece
Sugar

10 Tbsp
Flour

12 Tbsp
Water

8 Tbsp
Leavening agent

2 tsp
Corn starch

1.5 Tbsp
Pistachios

50 g
Vanilla

1 g
Marzipan

100 g
Sour cream

300 g
Cream cheese

120 g
Butter

60 g
Powdered sugar

1 cup
Vanilla

1 g
Pistachios

50 g

Cooking

Prepare to use pistachios. If you can't find unsalted, you can use salted pistachios in the shell. For this nuts clear from the shell, pour boiling water for 5 minutes Peel easy to clean. The cleaned nuts are dried in a pan without oil for 10-15 mins Grind is not too much in the blender or mortar.

Prepare the sponge cake. Sift the flour with the baking powder, vanilla and starch. Turn the oven on 180 gr.

Whip the egg yolks with 5 tbsp sugar. Beat 5 minutes until thick air masses. Add water (1 tbsp), still whisking.

Beat the whites with 5 tbsp sugar. Whip until stiff peak, but not such hard as on the meringue, because then it will be difficult to connect them with egg yolks into a uniform mass.

To connect the protein and the yolk mass. Gently stir spatulas (spatula) method of folding until smooth.

Add the sifted flour, vanilla, starch, baking powder. Add in 3 divided doses. Every time carefully knead spatulas or spatula method of folding until smooth. It turns out lush, not too thick, airy batter. Add crushed in a mortar pistachios. Mix well.

Pour the batter into a detachable mould 20 cm Bake at 180 degrees for 35-45 min. Until dry sticks. Ready biscuit cool down a bit first, to form (I turn it upside down), then remove and leave on a wire rack to cool completely. Sponge cake is better to prepare in advance, that he matured for at least 5 hours, better day.

Prepare creamy marzipan cream. Quality fat sour cream put in a deep container. Crumble the marzipan.

To put the container on a water bath and stirring occasionally, bring mixture to homogeneity, the marzipan should be completely dissolved. You can do it in the microwave (I warmed up and interfered with a whisk until the marzipan is not dissolved). Initially, the mass will be liquid, but as it cools down refrigerate, stirring from time to time) will begin to thicken. Once the consistency will be like thick cream, the cream can be applied on a biscuit.

- Sponge cake cut into 3 layers. I have 2 because one I already smeared with cream.

The first cake put on a plate, coat liberally with cream, put the 2nd layer coat. Then 3rd. Fluff it quite a bit, for the impregnation of biscuit.

Prepare creamy frosting. All ingredients should be at room temperature. Beat butter with powdered sugar (about 220 g) and vanilla until fluffy, smooth consistency. Add cream cheese, e.g. Mascarpone, Philadelphia, Almette (except Ricotta - rolled), beat well with a whisk mass. If it is thick, put it in the microwave for a few seconds. The glaze should be neither liquid nor thick, we need to get her dripping beautiful streaks. Pour glaze the cake. Put into the refrigerator until the glaze better at night, because we need to cakes well soaked cream.

Decorate with chopped pistachios, which we have prepared in advance. As decoration I have a cake, "Bush", the recipe of which I posted earlier http://www.povarenok .ru/recipes/show/116 685/. Bon appetit! For the recipe thank you Victoria.

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