Pista-berry cake
Vanilla Sponge :
Ingredients
- 1000g Benoit Vanilla Sponge Mix
- 750g Fresh Whole Eggs
- 300g Water
Application
- Mix all ingredients together for 5 – 6 min
- Place it in 2 x (60x40cm) tray
- Baking temperature 180°C
- Baking time 10 – 12 min
Pistachio Cream :
Ingredients
- 300g Bruxel Pistachio Filling
- 300g Custard cream
- 600g Whipped cream
Application
- Mix Pistachio filling with custard cream
- Whip the cream and add it to the mixture
Raspberry Glaze :
Ingredients
Application
- Mix Both ingredients together
Assembly and Finishing
- After cooling, cut sponge in 3 layers
- Spread Benoit Raspberry Fruit Filling on first layer
- Spread Pistachio Cream on all layers and freeze it
- Pour Raspberry Glaze on top and decorate with fresh raspberry and pistachio