CAKE ''SYMPHONY'' WITH PISTACHIO AND STRAWBERRY

     Pistachio paste 63.6% - 100 g

     Eggs - 3 pcs

     Vegetable oil - 100 g

     Kefir 1% - 350 g

     Sugar - 300 g

     Flour - 330 g

     Baking Powder - 15 g

Cake "Symphony" - this is real music for visuals and lovers of tasty. Everything is perfect in it, a combination of red and green, a hat made with fresh flowers (of course, the step is not obligatory, but so spectacular), sprinkling in the lower part with top quality nuts and a stunning cut! The same can be said about tastes, you voted for raspberries and strawberries, so the stuffing of strawberry puree and raspberry slices will be an important and bright element, the combination is so classic and proven that it can be easily entered into confectionery textbooks. A pistachio biscuit should go to such a stuffing, with a taste so strong as to cope with the explosive nature of the berries.

Having worked a bit in the kitchen in front of us there will be a masterpiece cake. Fantastically delicate, spring-loaded cakes will exude a pistachio flavor that is so strong that it will seem as though there are only nuts in the composition. The taste is juicy, enveloping, unique and recognizable. 

Well bring the mass to homogeneity. Since we have a lot of fat here (butter, pasta, yolks), it is desirable that all the ingredients are one, at room temperature (not just these three). Or just spend more time mixing.

Then add kefir 1% (350 g, a little fatter).

Make sure that the mass is always homogeneous, it is important.

See, the dough will be quite liquid, but at the same time gives the ribbon from the whisk.

Spread the dough equally. Put in the oven, preheated to 150 degrees (up-down mode).

Bake until tender. Since there is a lot of fat in the dough, make sure that the cakes are EXACTLY baked, but at the same time you cannot overdry them. Check for springiness by hand. A minimum of 45-55 minutes will take you, do not be alarmed if they will darken from above.

Finished cakes in 5 minutes need to be wrapped in film and put in the fridge for a day.


     Strawberry - 350 g

     Raspberry - 100 g

     Sugar

     Gelatin sheet Ewald - 8 g


For the filling is good combination of raspberry-strawberry, but here, of course, you can safely experiment. From equal tastes: bright apricots, mango, melon very strong in taste.

In our case, the main role was given to strawberries, and a minor raspberry, you can swap them or even make a monovus.

Clean the strawberries from the tails, you should have 350 grams. You can take and fresh and frozen berries.

Using a hand, grease two metal rings 14 cm laterally, stretch the food film. There are rings 5 cm high, but for fillings we have 2.5 cm rings in the store, they are easier to store and they are cheaper.

Stretch the film so that there are no large wrinkles.

Heat a portion of mashed potatoes (about 80 g, sugar at your discretion) to a boil, dissolve the pressed gelatin. Pour in the deferred portion of the mash. So you will not lose color, and the filling will be ready (will freeze) much faster.

Pour the mash into the rings equally.

To make the taste of the filling even stronger and brighter, add sublimated strawberries or raspberries, 10-15 grams will suffice. It's nice that the additive is completely natural, it's just berries, which are dried from water.

Spread out the raspberries, put them in the freezer.

Use a base cream (you should have enough proportions of 220/220/700 g) and a pastry bag of 55 cm. Inside I make the cream white. You can optionally add a little pistachio paste (about 30 grams).

Next, put the top of the filling on a layer of cream.

Carefully in the center.

On top of a little more cream to the top cake well strengthened.

The base plaster is ready, clean for a while in the refrigerator or freezer.