Raspberry Pistachio Basque Cake Home Baking Tutorial

Pistachio Basque Ingredients:

Cream cheese 250g

50g fine sugar

Whole egg liquid 150g

1 egg yolk 12g

Light cream 150g

12 grams of low-gluten flour (or cornstarch)

Pistachio paste 50g

Raspberry Cream Ingredients:

Valrhona Inspiration Series Raspberry Chocolate 30g

Blue Windmill Whipped Cream 30g

Kiri cream cheese 20g

Blue Windmill Whipped Cream 100g

Raspberry jam 10g

Steps for Pistachio Basque:

1. Soften the cream cheese in advance (you can microwave or heat insulated water, or oven fermentation setting);

2. Add all the fine sugar to the softened cream cheese, mix well with a spatula, add eggs one by one, and mix evenly with an electric egg beater at low speed;

3. Sieve into the low-gluten flour or cornstarch, mix well by hand, then add butter and jam, mix well, and use a spatula to clean the walls of the pot;

4. Sieve the batter and put it into the mold;

5. Preheat the oven in advance to 220 degrees, and bake for about 28 minutes until the surface is completely colored and turns into a deep caramel color;

6. Shake it after taking it out of the oven, let it cool on a wire rack, seal it and refrigerate it for about 3 hours before taking it out for decoration or eating it directly.

Steps for Raspberry Cream:

1. Heat 30 grams of chocolate and 30 grams of cream in hot water until the chocolate melts, stir evenly, then cool and set aside;

2. Stir 20 grams of cream cheese in hot water until smooth and set aside;

3. Whip 100 grams of whipping cream until it is thick and starts to have lines. Add the chocolate cream and mix well at low speed. Add the softened cream cheese and beat well. Then add an appropriate amount of raspberry jam according to the color you like and beat well. (Just distribute 8, don’t hit it too hard);

4. The refrigerated Basque will be a little concave in the middle. Pour the whipped cream into it, smooth it out, and decorate it with raspberries and pistachios on the surface.