We found this delightful *Pistachio-Raspberry Cake* recipe that is incredibly moist, creamy, tender, and velvety. It holds a top spot in my recipe collection. It's easy and quick to make. Try it yourself 🌝 And give it a ❤️ if you save the recipe!
🧑🍳 *Author*: [ Ссылка ]
**Ingredients:**
• 200 grams (1 cup) *sugar*
• 100 grams (0.5 cup) *butter* (82.5%)
• 2 *eggs*
• 250 grams (2 cups) *flour*
• 150 grams (0.75 cup) *kefir*
• A pinch of *salt*
• 2 grams (0.5 teaspoons) *baking powder*
• 100 grams (0.5 cup) *raspberries*
• 20-30 grams (1-1.5 tablespoons) *pistachio paste* (emerald for color)
Mix the flour, salt, and baking powder in a bowl. Melt the butter, but do not overheat it (keep it below 86°F). Combine the sugar and melted butter. Whisk the eggs for about 2 minutes. Add the butter-sugar mixture to the beaten eggs and mix. Add the kefir. Gently fold in the flour. You can add vanilla extract to taste. Do not overmix the batter, or it will become dense and tough.
*Frozen berries should be coated in corn starch before adding to the batter.*
Divide the batter into two parts. Add the pistachio paste to one part and mix until smooth. Pour the other part into a buttered baking pan. Add the raspberries. If using a silicone mold, no greasing is needed. Top with the pistachio batter.
Bake at 180°C (350°F) for about 30 minutes (until a toothpick comes out clean).
**Chocolate Glaze:**
• 60 grams (2 ounces) *white chocolate*
• 1 tablespoon *vegetable oil*
• *Pistachios*
Melt the chocolate in a double boiler or microwave in intervals, adding the oil and mixing until smooth. Cover the cake with the glaze. Add chopped nuts.
Ready ✅
For the full recipe, check the website [ Ссылка ].
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🧑🍳 Author: [ Ссылка ]
