Pistachio cake with raspberries and lychee mousse

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the pistachios in a pan without fat for 3-4 minutes, take them out and let them cool down. Grind the pistachios very finely in the universal chopper. Separate the eggs. Beat egg white and 2 tbsp. water until stiff. Add 1 pinch of salt, 80 g sugar and vanillin sugar. Fold in the egg yolks one after the other. Mix flour, baking powder and 3/4 of the ground pistachios and fold into the egg cream. Line the bottom of a springform pan (18 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes (test with sticks!) Leave to cool on a cake rack, remove the cake base from the tin

2. 2

   Drain the lychee and collect the juice. Cut lychee in half. Soak the gelatine. Mix cream cheese, 100 ml lychee juice, quark and 50 g sugar until smooth. Squeeze the gelatine, dissolve. Stir 1-2 tbsp cream cheese mixture into the gelatine. Stir the gelatine mixture into the cream cheese. Whip cream until stiff, fold in. Spread a little cream on the base. Add lychee halves and press a little into the cream. Spread the rest of the cream on top. Chill for about 4 hours.

3. 3

   Cut the macarons in half, scrape off the cream. Remove the cake from the tin, press the macaron halves to the edge, arrange on a plate, sprinkle with the remaining pistachios and decorate with raspberries

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
390 kcal

CARBS
37 g

FATS
22 g

PROTEINS
10 g