Chocolate cake, mascarpone cream with pistachios and red fruits

Gourmands from around the world, to me. The layered cake with chocolate, stuffed with mascarpone cream and pistachio and many berries, I am presenting today is a perfect match for me: Spain chocolate loaf, a soft cream with Pistachio cream and mascarpone, many mixed berries that give flavor and acidity and the inevitable crushed pistachio with its bright green. Beautiful to look at and delicious to eat, perfect for a birthday, But even for a dinner with friends and family who want to surprise with a spectacular cake did everything with your hands. Some minor recommendations: I lie down on Spain loaf on a baking tray and use the link in a 15 cm cake Tin to get three discs to fit the cake. If you want to make a bigger cake, use two baking plates obtained from the first two albums and one from the second, so we have enough leftovers from blend to decorate the cake (the doses that we do are for a cake from 18 cm). Wet abundantly the discs of bread of Spain, because the cakes should melt in your mouth and be soft and moist. Caution not to tilt too much cake while you cover the sides with crumbs of bread of Spain: be patient and let them join softly with the back of a spatula or a spoon. Have fun to decorate the cake as you prefer and, especially, have fun eating it! If you like this sort 'important’ sweet, also check out the layer cake with pistachio, ricotta and strawberries, My absolute favorite or Spring cake and easy with cream and strawberries! Have a good day!

LAYERS CHOCOLATE CAKE WITH CREAM Mascarpone, PISTACHIOS AND BERRIES

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PORTIONS: 10 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • Doses for a cake of 18 cm in diameter (10 people):
  • FOR SPONGE CAKE WITH CHOCOLATE:
  • 6 whole eggs
  • 150 grams of Superfine caster sugar
  • 130 grams of flour 00
  • a tablespoon of vanilla extract
  • 40 grams of cocoa powder
  • butter and flour, enough to butter and flour the cake pan
  • FOR THE FILLING:
  • 300 grams mascarpone
  • 200 ml of cream
  • 150 grams powdered sugar
  • a tablespoon of vanilla extract
  • 150 grams of neutral pistachio paste
  • berries as desired (blueberries, strawberries, raspberries)
  • FOR BATHING: 300 ml mineral water
  • 150 grams of caster sugar
  • 50 ml Cointreau or Maraschino
  • FOR DECORATION: chopped pistachios, to taste
  • berries as desired (blueberries, strawberries, raspberries)

PROCEEDINGS

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The chocolate layer cake with mascarpone, pistachio and berries must be prepared piece by piece: sponge cake, wet, stuffing. For the sponge cake Spain. Preheat the oven at 180 degrees. In a food processor or in a bowl with electric beaters, working the eggs with the sugar until the mixture triples in volume, that will become white and fluffy. Add the vanilla extract and flour sifted with cocoa powder, stirring gently with a spatula from top to bottom to incorporate all dry ingredients without disassembling the egg. Grease and flour two baking plates and pour the mixture level off with a spatula: you get three discs of bread of Spain, and serve leftovers to decorate the cake. Bake for 15 minutes or until the sponge dry Spain is not the toothpick test.

For the syrup, put into a casserole the water and sugar and bring to a boil. Cook until the syrup will not be reduced by two thirds, then turn off the heat, Add the liqueur and allow to cool completely.

For the filling mascarpone and pistachio, work the mascarpone with the icing sugar and the neutral pistachio paste, whip the cream and gently incorporate it with mascarpone, using a spatula.

Crop from Spain the three disks necessary for loaf cake, then put the leftovers in the blender and blend the mixture until the crumbs.

Assembling the cake: generously wet the first layer of sponge cake chocolate Spain, top part of the cream and spread evenly portion of berries. Cover with the second disk of bread of Spain, baste and sprinkle the cream and then the berries. Complete with the last layer and add this. Entirely cover the cake with the rest of the cream, on both sides and on the top. Gently, using a spatula, coat the sides of the cake with crumbs of bread of Spain. Decorate the surface of the cake with the berries and chopped pistachios. Let rest the cake layered with chocolate mascarpone, pistachios and berries in the refrigerator for at least 6 hours and refrigerate until ready to serve. Bon appétit!

THE PAIRING. Brachetto d'Acqui DOCG, produced by Cantina “Three Centuries”, in Piedmont. This wine, It born in the vineyards of the City of Mombaruzzo, It is ideal with a complex cake and fresh like this. With its notes of violet and wild rose, This sparkling red wine, It is extremely pleasant, fruity, able to dampen the fatness of the creams and of combining the taste of red fruit. Ideal if served at around 10 degrees of temperature.

TIPS

If you do not find the neutral pistachio paste, you can safely use a spreadable cream and pistachio, Obviously, do not put sugar because the filling will already be sweet.

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