Difficulty

Medium

Peach raspberry pistachio cake

Name: Peach raspberry pistachio cake
Yield: 12 servings

Fresh, summery combination of pistachio daquoise, white peach compote, raspberry gel and vanilla diplomat cream

Pistachio Daquoise

Diplomat Cream

Raspberry Gel

Peach compote

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Ingredients

Yields

12 servings

Featured ingredients:

Organic Vanilla

Bourbon, Madagascar

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Pistachio dacquoise

200 g pistachios
200 g egg whites (6 pcs)
170 g icing sugar
50 g cornflour
50 g caster sugar

Raspberry gel

200 g fresh or frozen raspberries
25 g vanilla sugar or caster sugar
5 g lemon juice
2 g pectin

White peach compote

700 g white peaches
40 g caster sugar
10 g lemon juice
5 g vanilla
5 g pectin
3 g gelatine

Vanilla diplomat cream

400 g whole milk
250 g double cream (35% fat)
50 g vanilla sugar or caster sugar
35 g cornflour
30 g egg yolks (2 pcs)
5 g vanilla
5 g gelatine

Assembly

50 g chopped pistachios
20 g fresh raspberries

Directions

Prep. time

1h 5m

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Pistachio dacquoise
- 200 g pistachios
- 200 g egg whites (6 pcs)
- 170 g icing sugar
- 50 g cornflour
- 50 g caster sugar
- Process the pistachios together with the icing sugar until you obtain a texture similar to sand or crushed biscuits.
- In a separate bowl, whisk the egg whites together with the caster sugar until firm peaks form, for about 10 minutes.
- Next, sift the cornflour and fold it into the mixture with a spatula, using gentle folding motions and taking care not to deflate the meringue too much.
- Now add the ground pistachios and fold them in the same way as the cornflour until you have a homogeneous batter.
- On two sheets of baking paper, draw two circles of 28 cm in diameter with a pencil.
- Transfer the mixture into a piping bag fitted with a plain nozzle of 2 cm in diameter and pipe spirals inside the circles you have drawn.
- Bake with top and bottom heat for 20 minutes at 180ºC.
- Once baked, switch off the oven and leave to cool with the door slightly open. Store in a cool, dry place.
Raspberry gel
- 200 g fresh or frozen raspberries
- 25 g vanilla sugar or caster sugar
- 5 g lemon juice
- 2 g pectin
- In a saucepan, place the raspberries and cook over a medium heat for about 10 minutes, until they soften and begin to take on a jam-like texture.
- Now blend the raspberries and strain to remove the seeds.
- Return to the saucepan, bring to the boil and then add the sugar thoroughly mixed with the pectin, whisking to combine and cooking for 1-2 minutes.
- Remove from the heat, add the lemon juice and leave to cool at room temperature. Store in the fridge until needed.
White peach compote
- 700 g white peaches
- 40 g caster sugar
- 10 g lemon juice
- 5 g vanilla
- 5 g pectin
- 3 g gelatine
- Start by washing the peaches and making a shallow cross-shaped cut on the bottom.
- Blanch them in boiling water for 60 seconds and then transfer to a bowl with cold water to stop the cooking.
- Peel, cut and dice the peaches into cubes of about 5 mm, discarding the stones.
- Soak the gelatine in a glass of cold water.
- Meanwhile, in a saucepan cook half of the diced peaches over a medium heat for about 4-5 minutes together with the vanilla, until they soften and release some of their juice.
- Then, in a glass mix the sugar and pectin and add this to the peaches, along with the soaked and drained gelatine.
- Remove from the heat, add the lemon juice and transfer to a container.
- Leave to cool completely and add the remaining peaches. Cover with cling film and refrigerate for at least 4 hours.
Vanilla diplomat cream
- 400 g whole milk
- 250 g double cream (35% fat)
- 50 g vanilla sugar or caster sugar
- 35 g cornflour
- 30 g egg yolks (2 pcs)
- 5 g vanilla
- 5 g gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and vanilla over a medium heat until it comes to the boil.
- Meanwhile, in a bowl whisk together the sifted cornflour, the egg yolks and the sugar until you obtain a smooth mixture without lumps.
- When the milk comes to the boil, pour it in a thin stream over the yolk mixture, whisking constantly. Return the mixture to the heat and cook over a medium heat until the cream thickens.
- Once thickened, remove from the heat, add the drained gelatine and mix well.
- Transfer the custard to a container and cover with cling film in direct contact with the surface. Refrigerate for at least 4 hours.
- Once the custard has cooled and set, take it out of the fridge and whisk it lightly to make it creamy again.
- In another bowl, whip the double cream to firm peaks and fold it into the custard using a rubber spatula with gentle folding motions. Refrigerate until needed.
Assembly
- 50 g chopped pistachios
- 20 g fresh raspberries
- First, place one of the pistachio dacquoises on a plate.
- Take the peach compote out of the fridge, reserve about two tablespoons and spread the rest over the dacquoise.
- Take out the raspberry gel, whisk it lightly, transfer it to a piping bag without a nozzle, make a small cut and pipe it over the peach compote.
- Now place the other dacquoise on top.
- Take the vanilla diplomat cream out of the fridge and spread a thin layer over the whole cake, including the sides. Smooth with a spatula.
- Press the chopped pistachios onto the sides of the cake.
- Then, transfer the rest of the diplomat cream into a piping bag fitted with a star nozzle of 2 cm in diameter and pipe it in the form of rosettes, starting from the outside and leaving a space of about 10 cm in the centre of the cake.
- Finally, place the reserved peach compote in the centre of the cake and decorate with fresh raspberries to your liking.
- Keep in the fridge until serving and allow to come to room temperature for 10 minutes before eating.

Pistachio dacquoise

200 g pistachios
200 g egg whites (6 pcs)
170 g icing sugar
50 g cornflour
50 g caster sugar

Raspberry gel

200 g fresh or frozen raspberries
25 g vanilla sugar or caster sugar
5 g lemon juice
2 g pectin

White peach compote

700 g white peaches
40 g caster sugar
10 g lemon juice
5 g vanilla
5 g pectin
3 g gelatine

Vanilla diplomat cream

400 g whole milk
250 g double cream (35% fat)
50 g vanilla sugar or caster sugar
35 g cornflour
30 g egg yolks (2 pcs)
5 g vanilla
5 g gelatine

Assembly

50 g chopped pistachios
20 g fresh raspberries

Peach raspberry pistachio cake

Featured ingredients:

Organic Vanilla

Pistachio dacquoise

Raspberry gel

White peach compote

Vanilla diplomat cream

Assembly

Featured tools:

Stand mixer

Decorating nozzle tips

Pistachio dacquoise

200 g pistachios
200 g egg whites (6 pcs)
170 g icing sugar
50 g cornflour
50 g caster sugar

Raspberry gel

200 g fresh or frozen raspberries
25 g vanilla sugar or caster sugar
5 g lemon juice
2 g pectin

White peach compote

700 g white peaches
40 g caster sugar
10 g lemon juice
5 g vanilla
5 g pectin
3 g gelatine

Vanilla diplomat cream

400 g whole milk
250 g double cream (35% fat)
50 g vanilla sugar or caster sugar
35 g cornflour
30 g egg yolks (2 pcs)
5 g vanilla
5 g gelatine

Assembly

50 g chopped pistachios
20 g fresh raspberries

Raspberry pistachio tart

White peach lime tart

Pistachio chocolate cake

Pistachio Daquoise

Diplomat Cream

Raspberry Gel

Peach raspberry pistachio cake

Featured ingredients:

Organic Vanilla

Pistachio dacquoise

Raspberry gel

White peach compote

Vanilla diplomat cream

Assembly

Featured tools:

Stand mixer

Decorating nozzle tips

Pistachio dacquoise 200 g pistachios 200 g egg whites (6 pcs) 170 g icing sugar 50 g cornflour 50 g caster sugar

Raspberry gel 200 g fresh or frozen raspberries 25 g vanilla sugar or caster sugar 5 g lemon juice 2 g pectin

White peach compote 700 g white peaches 40 g caster sugar 10 g lemon juice 5 g vanilla 5 g pectin 3 g gelatine

Vanilla diplomat cream 400 g whole milk 250 g double cream (35% fat) 50 g vanilla sugar or caster sugar 35 g cornflour 30 g egg yolks (2 pcs) 5 g vanilla 5 g gelatine

Assembly 50 g chopped pistachios 20 g fresh raspberries

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Pistachio chocolate cake

Pistachio dacquoise

200 g pistachios
200 g egg whites (6 pcs)
170 g icing sugar
50 g cornflour
50 g caster sugar

Raspberry gel

200 g fresh or frozen raspberries
25 g vanilla sugar or caster sugar
5 g lemon juice
2 g pectin

White peach compote

700 g white peaches
40 g caster sugar
10 g lemon juice
5 g vanilla
5 g pectin
3 g gelatine

Vanilla diplomat cream

400 g whole milk
250 g double cream (35% fat)
50 g vanilla sugar or caster sugar
35 g cornflour
30 g egg yolks (2 pcs)
5 g vanilla
5 g gelatine

Assembly

50 g chopped pistachios
20 g fresh raspberries