Striped Pistachio, Raspberry, and Lemon Cake

On dine chez NanouReviews(1)
Heather G.: "This is a one of a kind recipe that I have not fo…" Read More
13Ingredients
590Calories
40Minutes

Summer is the best time of year to indulge in a slice of this fluffy, zesty, lemon cake. Sweet and sour tastes are balanced by the dense nutty and savory crust. With beautiful colors and a Jell-O-like consistency that bounces, giggles, and wiggles, this cake is truly unique. Let the flavors of summer melt away in your mouth. From one bite to the next, the fresh zing provided by the lemon cannot be matched.

Ingredients

  • 120 grams almond (powder)
  • 20 grams flour
  • 130 grams powdered sugar
  • 130 grams egg whites
  • 45 grams caster sugar
  • 1 teaspoon pistachio paste
  • 3 grams gelatin
  • 300 grams raspberry coulis
  • 6 grams gelatin
  • 80 grams lemon curd
  • 30 grams powdered sugar
  • 75 grams cream cheese
  • whipping cream (20 cl.)

Directions

  1. Preheat to 180 degrees Celsius.
  2. In a bowl, mix together the almond powder, flour, and powdered sugar.
  3. Beat the egg whites until stiff, gradually add the caster sugar in 3 rounds.
  4. The whites are ready when the whip looks like a bird's beak when lifted.
  5. Add the powder mixture to the egg whites.
  6. Mix gently with a spatula.
  7. Add the pistachio paste. Mix.
  8. Bake for about 15 minutes at 180 C in a baking tray lined with parchment paper (it'll stay crisp on top but soft in the middle).
  9. Let cool before cutting, and spreading in a round pan.
  10. You can make the dacquoise the day before, stored in plastic wrap.
  11. Soak the gelatin in cold water to soften it.
  12. Then drain it.
  13. Heat the raspberry coulis in the microwave, or in a saucepan.
  14. Add the gelatin, and stir so that dissolves completely.
  15. Pour the mixture on the dacquoise, and let settle in the refrigerator at least 2 to 3 hours.
  16. If you make the coulis yourself, do not forget to sweeten it.
  17. Soak the gelatin in cold water to soften it.
  18. Drain it and put it in the microwave for a few seconds.
  19. Mix the lemon curd, sugar, and cream chese with a fork.
  20. Add to the gelatin.
  21. Whip the whipping cream into chantilly, and add it to the mixture, stirring gently.
  22. Pour on the dacquoise over the raspberry sauce when it's set. Smooth with a spatula.
  23. Refrigerate for at least 3 hours.
  24. To unmold, dip a knife in hot water before sliding it along the edge of the circle.
  25. To slice the cake, wipe the knife blade clean after each cut to get neater slices.
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NutritionView more

590Calories
Sodium8%DV200mg
Fat51%DV33g
Protein29%DV15g
Carbs23%DV69g
Fiber16%DV4g

PER SERVING *

Calories590Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat11g55%
Trans Fat
Cholesterol100mg33%
Sodium200mg8%
Potassium310mg9%
Protein15g29%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber4g16%
Sugars58g116%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Heather G. 4 Jul 2015
This is a one of a kind recipe that I have not found any other to be as good as this one. The yogurt is so rich and velvet like; having both a sweet and salty combination not often found in yogurt.