175g (1 3/4 cups) pistachios
3 gelatine sheets
400g (1 2/3 cups) whipping cream
3 Tbsp rum
100g (1/3 cup) raspberry jam
275g (1 3/8 cups) sugar, divided
100g (1 cup) grounded almonds, divided
25g ( 2 1/2 Tbsp) cornstarch
raspberries and pistachios for decoration
1. Preheat the oven to 150°C (300°F). Line a 32x39cm (12,5x15,5inches) square baking pan with backing paper.
Make the Biscuit
2. Put the pistachios in a food-processor. Give some pulses (not continuous) until the pistachios are finely chopped.
3. Separate the egg whites and yolks. In an electric mixer, beat the egg whites with 3 tablespoons cold water until stiff. Gradually, add 200g (1 cup) sugar, beating constantly until sugar is dissolved and whites hold stiff. Gently, fold in almonds, pistachios and cornstarch. Pour the batter in the prepared pan, and bake for about 20-25 minutes. Transfer pan to a wire rack to cool completely.
Make the Cream
4. In a saucepan, put the sheets of gelatine in cold water, and let them soak for about 5-6 minutes.
5. In a medium bowl, cream yolks and 75g (1/3 cup) sugar until light and fluffy. Stir in 75g (3/4 cup) pistachios and rum. Set aside.
5. Gently squeeze the water out of the gelatin sheets. Place the squeezed gelatine in a saucepan over a low heat, stirring occasionally. Once melted, remove from the heat. Do not boil!
6. Whip the cream until firm. Gradually fold into yolk-pistachios mixture.
7. In a saucepan, place the raspberry jam over low heat, and boil. Remove from heat and pour them through a fine mesh strainer.
Assembly the Cake
8. Using a 8 cm round cookie cutter, cut out 16 circles of biscuit. Sprinkle each biscuit with jam. Fill the mold with the biscuit, the pistachios cream, followed alternately with a layer of biscuit disc and the pistachios cream. Refrigerated for 3 hours. Decorate with pistachios and raspberries.
All you need is love. But a little chocolate now and then doesn't hurt. ― Charles M. Schulz