Pistachios will make a very tasty and original dessert! And it doesn't take too long to prepare a pistachio cake.
It is necessary
- For the test:
- - flour - 1 glass;
- - butter - 170 grams;
- - sour cream 20% fat - 1/2 cup;
- - starch - 1/4 cup;
- - chopped pistachios and ground - 1/2 cup each;
- - four eggs;
- - a glass of sugar;
- - a bag of vanilla sugar;
- - baking powder - 1 tablespoon.
- For the cream you need:
- - cream of 33% fat content - 1 glass;
- - fat country sour cream - 1 glass;
- - icing sugar - 1 glass;
- - chopped pistachios - 1 glass.
- For the glaze, take:
- - butter - 70 grams;
- - Babaevsky bitter chocolate - 2 bars;
- - milk - 3 tablespoons.
Instructions
Step 1
Whisk sour cream, butter, sugar and vanillin white. Add chicken eggs while beating. Sift starch, flour and baking powder, mix with prepared pistachios (half a glass of pistachios must be ground, another half glass must be chopped coarsely enough). Stir in the flour mixture in portions to the butter mixture, stir with a spoon from bottom to top.
Step 2
Bake the biscuit until tender at 180 degrees. If you have a slow cooker, cook there with a non-stick mat for an hour and a half.
Step 3
Prepare the cream. Whisk sour cream, cream, powdered sugar. Add pistachios, stir. You can add a few drops of food coloring or parsley juice to the cream to make it green.
Step 4
Cool the finished biscuit, cut into three cakes, coat with cream.
Step 5
Prepare the icing. To do this, melt the pieces of chocolate in a water bath. Bring milk and butter to a boil, add to chocolate, mix, remove from heat. Let stand for about three minutes. Then whisk and let stand again - the frosting should begin to thicken. Pour it over the sides and top of the pistachio cake. Garnish with pistachios and fresh fruit.
