Pies and cakes

Pistachio raspberry mousse cake

Name: Pistachio raspberry mousse cake
Ingredients: 180 g pastry flour; 80 g hard margarine or butter (at room temperature!); 1 egg; 40 g pistachio nuts unsalted and finely ground; 50 g Zùsto; a pinch of salt; 60 g hard margarine or butter (at room temperature); 1 egg; 75 g pistachio nuts unsalted and finely ground; 60 g Zùsto; 250 g frozen raspberries; 50 g Zùsto; 1 tsp vanilla extract; 50 g Skyr; 200 ml full cream; 1 sachet of agar agar, 2 g; Chopper to finely grind the pistachios.; Cling film; Round springform tin, +/- 18 cm diameter; Rolling pin; Saucepan

10 slices Medium

Ingredients

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Method

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Nutritional values

Pistachio raspberry mousse cake: Per 1/8 of the cake (If you had about 1/3rd of the pistachio dough left over)
Energy (in kcal): 358 kcal
Fat (g): 27 g
Of which saturates: 11.5 g
Of which unsaturates: 15.5 g
Carbohydrates (g): 14.5 g
Fibre (g): 6 g
Protein (g): 7.9 g

Sugar to Zùsto

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100 g sugar = 100 g Zùsto

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Pistachio raspberry mousse cake

Ingredients

Method

Nutritional values

Baking your own recipe? Swap it one for one.

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