Kepsty’s pistachio and rose water cake with plum and mascarpone recipes

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His glitter and nut cake will be your new favorite sponge recipe. You can change nuts and fruits into any flavor you like, and you can add any other condiments. For example, replace almonds with pistachios and almond extracts as rose water, or use other nuts and vanilla bean paste. I just like the combination of pistachios, plums and rose water.

Pistachios and rose petals cake, plums and mascarpone
220 grams of pistachio nuts
5 big eggs, separate
300 grams (superfine) sugar
Grate passion 1 lemon
1 teaspoon rose water
6 plums, halved, remove stones
? lemon
250 grams of mascarpone cheese
300 ml thin (poured) cream
2 tablespoons sugar (candy) sugar

Preheat the oven to 160 ° C. Lubricate a 24 cm springform cake tin and line it up with baking paper. Roast tin wire with baking paper.
Bake pistachio with a medium heat in a pan. Allow it to cool and then coarsely chop the nuts until they are about the size of the rock salt particles.

The egg whites were stirred using a power agitator fitted with a stirrer until a firm peak was formed. Transfer to another bowl.

Add the yolk and 200g of sugar to the blender (no washing required), mix until fluffy and creamy. Pour the minced pistachios and fold the egg white, the remaining pistachios, the lemon peel and the rose water. Do not over-fold the mixture to keep it inflated to the fullest possible extent.

Pour the prepared cake tin and bake for 30-35 minutes until the cake is gently touched but cooked. Remove from the oven and set aside to cool the tin.
Increase the oven temperature to 180 ° C. Put the plums in the prepared baking tray, sprinkle the rest of the sugar and squeeze it over the lemon juice. Bake for 10-12 minutes until slightly gentle.

Before serving, brush the masca, cream and frosting until soft peaks form.

Remove the cake from the tin and apply the cream on the top. Add plums and drizzle with cooking juice.

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