Layer Cake pistachio with ricotta and strawberries. Today a Sicilian dessert, indeed a triumph of pastry made in Sicily based on green pistachio by Bronte Dop, the green gold of Sicily, and ricotta, inevitable in the sweet island. It was a long time since I had in mind this dessert, remember many excursions on Etna where desserts have a common denominator: the pistachio. Whoever follows me knows that I love pistachio and I use it often, in sweet and savory recipes. This dessert is a tribute to my Sicily and its colours: the Green pistachio, the white of our delicious ricotta (Queen of SICILIAN CASSATA the realization of which you can see on my YouTube channel), the red strawberries that give a touch of acidity that makes it more complex and more good.
The base is pistachio: I used basically Spain loaf doses, but I added fine chopped Bronte Green Gold (No flour, I wanted to achieve something more rustic), very little yeast and a little butter to give softness. Then a simple syrup of water and sugar, While the cream is that of Sicilian cassata, that the strawberries have a new outfit, more cool and pleasant. The absolute protagonist of green grain is sweet, that fully covers, making the soft flavor and decided.
The pistachio IGP
The pistachio cake with ricotta and strawberries needs time to develop aromas and flavors: prepare it the day before and store in the refrigerator, then let half an hour at room temperature before sampling. To Bronte is a precious and valuable pistachio. In the area of Bronte if they produce 16 thousand tons per year but production is biennial and is just 1% of world production of pistachios. You will understand then that – having very limited amount – you should be careful of what you buy and that is labeled ' pistachio '.
If you like layer cakes also try the gorgeous CHOCOLATE CAKE WITH CREAM AND pistachio mascarpone AND BERRIES or the CAKE WITH CREAM AND WILD STRAWBERRIES. and of course all my RECIPES CAKES LAYERS. Have a good day!
Doses for a cake to 3 layers of 16 cm in diameter
FOR THE BASE OF CAKE:
90 grams of flour 00
30 grams of butter
50 grams of finely chopped Bronte Dop pistachio
8 grams of baking powder
90 grams to granulated sugar extra fine
700 grams of ricotta cheese
200 grams of strawberries
200 grams of powdered sugar
2 tablespoons of organic vanilla extract
200 ml mineral water
80 grams of caster sugar
chopped pistachios as required for coverage
To prepare the pistachio cake with ricotta and strawberries, you must first prepare the base of the cake. Preheat the oven to 180 degrees static. Put in a large bowl (or the planetary) eggs and sugar, then whisk until the mixture is puffy, fluffy and whitish: with an electric mixer it will take about 20 minutes, Planetary with a little less. It is important that the egg mixture and sugar is properly mounted and aerated, so do not rush. While whip the eggs, melt the butter over a very low heat, then put it in a bowl and allow it to cool. Merge it flush to the mixture, always working with whips.
Add flour and baking powder together and mix with a spatula gently, doing a movement from top to bottom to do mass and continue to incorporate air. From last, mix the chopped pistachios, always using a spatula.
Grease and flour a baking sheet of standard dimensions, then pour in the mixture level off with a spatula to a height of about one and a half centimeter. Bake in the oven for 15 minutes or so. The cake should be golden but soft to the touch. Remove from oven and allow to cool completely on a wire rack. When the cake is cold, get three discs of desired size (I used to cut a cake pan of 15 cm diameter). If you prefer, You can make a normal cake in a cake pan of 26 cm, cut it in half and fill with ricotta, proceeding then identically for covering the cake.
For the cream cheese, Sift the ricotta twice (with a sieve, a chinoise or even using the vegetable mill) so you get a smooth and silky cream. Add vanilla and powdered sugar and work with a spatula. Refrigerate.
For the syrup, put in a saucepan 200 milliliters of natural mineral water and 80 grams of caster sugar, bring to a boil and then reduce the liquid by half until Simmons. Allow to cool completely.
Spray the first layer of sponge cake with pistachio cake with ricotta and strawberries with the syrup, then fill and arrange on ricotta cheese half of strawberries. Cover with the second layer of sponge cake Spain, moisten and stuff, covering the ricotta with the rest of the strawberries. Complete with the last layer and drizzle with the syrup. Using a spatula to cakes, cover the entire cake with the cream cheese was, in order to obtain a thin cover, uniform and smooth. Distribute on the surface of the cake and sides the chopped pistachios, so that it adheres with patience and delicacy: the operation was long and spill grain anywhere, but I guarantee you the final glance is worth.
Keep the pistachio cake with ricotta and strawberries in the refrigerator until ready to serve. I recommend you prepare it the day before and let it sit over night in the refrigerator so that the cake settles and the flavors blend well. And now I just have to say: Enjoy your meal!