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Yogurt pistachio cake with honeysuckle

Yogurt Pistachio Cake with Honeysuckle

Another of my successful baking experiments. Here's one more recipe using the fresh honeysuckle harvest. At first I wanted to pair lemon and honeysuckle, but I figured it would turn out too sour and I'd have to load the filling with sugar, which isn't ideal. At the store I happened upon a pistachio cheese dessert and decided to use it. The combination turned out better than I'd hoped: the cake is moderately sweet with a pleasant tang.

Maria

Recipe author

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Composition / ingredients

Servings:

180

Butter

Yogurt (pistachio (the higher-fat the better) or a pistachio cheese dessert)

250

Cream (33-35%)

150

Powdered sugar

Gelatin

Powdered sugar

Gelatin

Honeysuckle

200

Honeysuckle

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 30 % 14 g

Carbohydrates 55 % 26 g

272 kcal

GI: 8 / 50 / 42

Cooking method

Step 1:

The base.
Step 2:

Crush the cookies into crumbs. Melt the butter and pour it into the cookie crumbs, mixing well.
Step 3:

Pour the butter into the cookie crumbs and mix well.
Step 4:

Line the inside of a cake ring (18-20 cm) with plastic wrap or acetate film. Press the crushed cookies into the mold and tamp them down well. Refrigerate for 30 minutes.
Step 5:

The cream filling.
Step 6:

Soak the gelatin in 60 ml of water and let it bloom.
Step 7:

I didn't have yogurt but a yogurt-based pistachio cheese dessert. The pistachio flavor in it was faint, so partway through I decided to add 40 g of chopped pistachios.
Step 8:

Whip the cream with the powdered sugar into firm, stable peaks.
Step 9:

Fold the cream into the yogurt and mix well.
Step 10:

Warm the gelatin until fully dissolved, let it cool, and gently stir it into the cream.
Step 11:

Mix everything until smooth. The mixture sets quite fast, so work quickly.
Step 12:

Spread the pistachio cream over the base.
Step 13:

Smooth it out and refrigerate for 30 minutes.
Step 14:

The jelly layer.
Step 15:

Cover the gelatin with 40 ml of water and let it bloom.
Step 16:

Put the honeysuckle and powdered sugar in a blender, setting aside a few berries to garnish.
Step 17:

Blend until smooth.
Step 18:

Dissolve the gelatin over heat until fully melted and pour it into the honeysuckle purée. Mix well.
Step 19:

Pour the jelly over the yogurt layer.
Step 20:

Refrigerate until fully set.
Step 21:

Remove the ring and film from the cake and cut it into pieces.