Pistachio Baklava. How awesome does this look?
History: Bakllava is a rich, sweet dessert pastry made of layers of Filo filled with chopped nuts, sweetened and held together with syrup or honey. Although the history of Baklava is not well documented, its current form was probably developed in Turkey. The filling between the layers of dough is usually pistachios, walnuts or almonds. Hazelnuts are also sometimes used. In Turkey it's often topped with ice cream. Armenian Baklavas are spiced with cinnamon and cloves. The Greeks make 33 layers of fillo dough. Baklava also comes in different sizes and shapes.. so get your Baklava on (not the winter hat: balaclava.. lol)
I now have the recipe for this divine Raspberry & Pistachio Cake 📷 photo credit @lillozav 🍃🍃🍃Again this recipe is in Russian I used an app to translate: 🥄🥄🥄Raspberry Pistachio Cake
on a shape 16 cm in diameter.
75 g of sugar
75 g of sugar
130 g of flour
5 g of a disintegrant
A pinch of salt
60 g of butter 82.5%
50 g of pistachio pasta
Sift flour with baking powder and salt.
Melt the butter.
Beat the yolks with sugar to a white lush mass.
Add to the yolk mass melted butter and pistachio paste.
Beat whites with sugar until strong peaks.
Gently mix with the yolk mass.
Introduce dry ingredients.
Put the dough into a demountable baking dish with a diameter of 16 cm or a metal biscuit ring.
Bake at a temperature of 160-180 degrees to a dry stick.
Finished biscuit cool and cut into the required amount of cakes.
Turn in the film and put into the refrigerator for 8-10 hours.
Ready cakes can be impregnated with syrup.
For raspberry jelly.
200 g raspberry puree
50 g of sugar
5 g pectin.
Mix pectin with sugar, add rain to raspberry puree at a temperature of up to 45 degrees.
Bring to a boil, boil 1 minute
Spread on metal rings 16 cm in diameter, covered with food film.
To freeze. Cream.
300 g mascarpone
80 g of powdered sugar
100 g of cream 33%
5 g of gelatin (soak in 30 g of water for 30-40 minutes). Mix mascarpone with powder.
Beat at low speed, gradually pouring cream.
Increase the speed and whip until lush.
Melt the gelatin and pour into the whipped mixture.
Beat to a lush mass. Cool for 15-20 minutes. About the cake assembly below
A metal ring with a diameter of 16 cm is laid with an acetate film.
Lay out the first cake, top the cream off the mascarpone, put the raspberry jelly on the top, once again cast the cream out of mascarpone.
Repeat with the rest of the cakes.
Cool the cake in the fridge for 2-3 hours, then gently remove the ring and remove the film.
For smoothing and coating the cake, you can take a cream of mascarpone.