Raspberry Pistachio Cake

Name: Raspberry Pistachio Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 300 g soft butter; 7-10 Tbsp 250 + 6 tablespoons sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 100 g ground pistachio kernels; 875 ml Milk; 1 kg Raspberries; 150 g Blueberries; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

300 g soft butter
7-10 Tbsp 250 + 6 tablespoons sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
100 g ground pistachio kernels
875 ml Milk
1 kg Raspberries
150 g Blueberries
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Fat and flour

Directions

1
Cream butter and 250 g sugar. Stir in the eggs one after the other. Mix flour, baking powder and pistachios and stir in alternately with 75 ml milk. Pour the dough into a greased deep fat pan of the oven (32 x 39 cm), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let them cool down. Select raspberries and blueberries.
2
Mix pudding powder, 6 tablespoons of sugar and 100 ml milk. Bring 700 ml milk to the boil, remove from the heat and stir in the pudding powder. Bring the pudding to the boil and simmer for about 1 minute while stirring. Spread it immediately on the base and cover it tightly with raspberries and blueberries. Press in the berries slightly. Put the cake in a cool place for 2-3 hours
3
3-4 hours waiting time