Composition / ingredients
Cooking method
1. Put the softened butter in the bowl of the mixer. Here we pour sugar, whisk to a fluffy foam for 5 minutes. The mass should turn white and increase in volume.
2. Without ceasing to beat, we break one chicken egg into a meat mass. After each egg, beat the mass for 2-3 minutes.
3. Chop pistachios with a blender, put them in a bowl to the main mass. After the pistachios, add lemon zest, pour milk, mix until smooth.
4. In a separate bowl, sift the flour with baking powder. Here we also add a pinch of salt. Mix all the dry ingredients with a hand whisk.
5. Carefully introduce the pistachio mass to the dry ingredients. Mix thoroughly. We spread the dough into a mold with a diameter of 18-20 centimeters.
6. We send the form to the oven preheated to 170 degrees. Bake for 25-35 minutes. After cooling in the mold, and then remove.
7. While the biscuit cools down, we will prepare the cream. The cooled cream is whipped into a fluffy mass. Cream cheese is whipped with powdered sugar in a separate container. Then we combine both masses, mix with a spatula so that the cream does not fall off.
8. Cut the biscuit into 2 parts, smear with cream, assemble the cake. The top that rose during baking will not be cut off. Let the cake be rounded. We send it to the refrigerator.
9. From now on, the cake is completely ready. But in the recipe it is decorated with mastic. It is not necessary to continue, if desired. So, let's prepare a ganache for leveling the cake. We heat the cream on the fire, but do not boil it.
10. We break the chocolate into pieces. Spread in hot cream, mix until completely homogeneous. Leave for 15 minutes. Let the ganache thicken. We level the surface of the cake with it. Let it freeze in the refrigerator.
11. And now we roll out the mastic, cover the cake with it. Cut off the excess at the edges. Decorate with flowers cut out of white mastic. You can cut it using cookie cutters. It can be not only flowers.
This is how a beautiful and delicious cake turned out.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raw California Walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Salt - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- White chocolate - 554 kcal/100g
- Mastic - 393 kcal/100g
