Pistachio Cream for Cake
A lovely aroma and a delicate color! For the most delicious cake! This pistachio cream comes out light and airy, pretty and very delicate-looking, with a subtle pistachio aroma and an exquisite taste. It works both for spreading between the layers and for frosting the cake. If you like, you can use it for decorating too.
London
Recipe author
Pistachio Cream for Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
5 g
Fats 59 %
35 g
Carbohydrates 32 %
19 g
413 kcal
GI:
21
/
0
/
79
- To make this delicious pale-green cream, we'll need pistachio paste. You can buy it ready-made at the store, of course, but this recipe walks you through making it yourself. It's not hard, and it comes out tasty with a fully known list of ingredients. Let's start with the pistachio paste... Take shelled pistachios — they need to be unsalted and unroasted — and pour boiling water over them. Use just enough water to cover the nuts. Wait 5 minutes, then drain the water and peel the skins off the nuts. Pat the pistachios dry with a paper towel and spread them on a baking sheet. Preheat the oven to 300°F (150°C) and put the sheet of nuts in for 8–10 minutes. The nuts should dry out, but they shouldn't lose their lovely green color! Now add the powdered sugar to the pistachios, mix, and grind everything into flour. Next, add the almond flour and mix again. In a separate cup, combine the sugar and water and stir, waiting for the crystals to dissolve completely. Add a drop or two of green food coloring and mix. The pistachio paste is ready — now you can move on to the cream itself. Put the yolks in a small bowl, then sift in the flour and add the granulated sugar. Add the vanillin and corn starch here too. Mix everything well with a whisk. Pour the milk into a saucepan and bring it to a boil, then add half the milk to the yolk mixture a little at a time, stirring constantly. Now return the mixture to the saucepan with the rest of the milk and set it back on the heat — medium. Cook the cream until it thickens. Wait until the mixture cools to 68–77°F (20–25°C). When it has cooled to that temperature, add the pistachio paste and mix well. Cut the softened butter into pieces and add it bit by bit to the rest of the ingredients, beating everything together at medium mixer speed. Beat until fluffy. As you go, add 1–2 more drops of food coloring. The cream is ready!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine wheat flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted premium butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Raw California walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Corn starch - 329 kcal/100g
- Food coloring - 0 kcal/100g
- Almond flour - 560 kcal/100g
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