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Pistachio Torte with Raspberry Filling
Created by: Howcan Team
Ingredients
- 1 cup shelled pistachios
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup fresh raspberries (optional, for garnish)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse 1 cup of shelled pistachios until finely ground. Be careful not to over-process and turn them into a paste.
- In a medium bowl, whisk together the ground pistachios, 1/2 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In a separate large bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared cake pan and spread it evenly.
- Spoon 1/2 cup of raspberry jam over the batter and carefully spread it to cover the entire surface.
- Carefully spoon the remaining batter over the raspberry filling and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and garnish with fresh raspberries if desired.
- Slice and serve the pistachio torte with raspberry filling. Enjoy!
The Pistachio Torte with a layer of raspberry filling is a delightful dessert that combines the nutty flavor of pistachios with the sweet tartness of raspberries. This delectable treat has a rich history dating back to the royal courts of Europe, where it was a favorite among nobility. Renowned chefs like Auguste Escoffier and Antonin Carême are said to have created their own versions of this decadent dessert, adding their unique flair to the recipe. Today, this indulgent treat can be found in upscale patisseries and fine dining restaurants around the world. The best versions of this dessert can be savored in renowned pastry shops in Paris, Vienna, and New York City. The key to a perfect Pistachio Torte lies in the quality of the pistachios, which should be finely ground to achieve a delicate texture, and the raspberry filling, which should strike the perfect balance between sweetness and tanginess. For those looking to recreate this dessert at home, there are alternative methods for making the Pistachio Torte, such as using a pistachio sponge cake layered with fresh raspberry compote and a luscious pistachio mousse. Whether enjoyed in a luxurious restaurant or lovingly crafted in a home kitchen, the Pistachio Torte with a layer of raspberry filling is a true celebration of flavor and elegance.
70 min
8
380 calories
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