Desserts > Cake > Special Occasion Cakes > French Cakes

Pistachio Fraisier Cake Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup seedless raspberry jam
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon almond extract

Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Pastry bag with a star tip

Step-by-step instructions:

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the flour mixture to the butter mixture in three additions, alternating with the milk and vanilla extract, beginning and ending with the flour mixture. Fold in the chopped pistachios.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Using a serrated knife, cut the cake horizontally into two even layers.

Spread the raspberry jam over the bottom layer of the cake, then arrange the fresh raspberries on top.

In a medium bowl, beat the heavy cream, confectioners' sugar, and almond extract together until stiff peaks form. Spread the whipped cream over the raspberries.

Place the top layer of the cake on the whipped cream, pressing down gently.

Using a pastry bag fitted with a star tip, pipe whipped cream rosettes around the edge of the cake. Garnish the top of the cake with additional fresh raspberries and chopped pistachios.


Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 180mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 34g
Protein: 6g

Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version of this cake.
- You can use any other type of nut instead of pistachios, such as almonds or hazelnuts.
- You can use any other type of jam instead of raspberry, such as strawberry or apricot.

Variations:
- You can add a layer of pastry cream or custard between the cake layers for a richer cake.
- You can substitute the raspberries for other types of fruit, such as strawberries or blueberries.
- You can add a layer of marzipan or almond paste to the cake layers for a more almond flavor.

Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Use a serrated knife to cut the cake layers evenly.
- Chill the whipped cream before piping it onto the cake for a firmer texture.
- You can make the cake layers ahead of time and freeze them for up to a month.

Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Let the cake come to room temperature before serving. You can also warm individual slices in the microwave for a few seconds.

Presentation ideas:
Serve the cake on a cake stand or platter. You can also dust the top of the cake with confectioners' sugar for a decorative touch.

Garnishes:
Garnish the top of the cake with additional fresh raspberries and chopped pistachios.

Pairings:
This cake pairs well with a cup of coffee or tea.

Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
- If the whipped cream is too runny, try adding more confectioners' sugar.

Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.

Food history:
The fraisier cake is a classic French dessert that originated in the 19th century. It is traditionally made with layers of sponge cake, strawberries, and whipped cream.

Flavor profiles:
This cake has a light and fluffy texture with a nutty flavor from the pistachios. The raspberry jam and fresh raspberries add a sweet and tart flavor, while the whipped cream adds a creamy and rich texture.

Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for a tea party.

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Taste: Sweet, Nutty, Creamy, Fruity