{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":47,"filter":"raw"}
This gluten-free vanilla, raspberry and pistachio cake is sure to please the whole family, especially with its delicious white chocolate icing!
Recipe suggested by Jessika Bédard, chef and owner of Petit Cake Mtl!
Ingredients
Ingredients
Cake
8 eggs, tempered
140gr. erythritol or sugar of your choice
120gr. melted butter
1 vanilla pod or 20ml vanilla extract
160gr. sour cream
480gr. almond flour
10ml baking powder
1,25ml salt
250gr. fresh raspberries
Icing
200gr. sugar-free white chocolate (or with)
80ml 35% cream
75gr. pistachio
90gr. fresh raspberries
Preparation
Cake preparation stage
Preheat oven to 325F.
In a small bowl, combine all dry ingredients.
In a large bowl, whisk eggs and sugar for 5 minutes.
Whisk in melted butter for 1 minute.
Add dry ingredients and mix well.
Grease and flour the cake tin. If using a silicone pan, skip this step.
Place half the cake mixture in the pan.
Add raspberries and cover with remaining cake mix.
Bake for 50-55 minutes. The cake is ready when a toothpick comes out without crumbs.
In a microwave-safe bowl, combine the white chocolate and cream and heat for 30 seconds at a time until the chocolate has melted.
Chop the pistachios and add half to the white chocolate ganache.
When the cake is completely cold (2 hours minimum, if more, even better) pour the ganache over the cake. Sprinkle the remaining pistachios over the top.
To finish, garnish with raspberries and edible flowers (optional).
** This cake should be eaten at room temperature. For best taste, remove from fridge 2 to 3 hours before eating**
fr
