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Frangipane cake with raspberry and toasted pistachio- 4/7/10

We are invited to our friends' Beach house in Aptos (about 1 hour drive from our house) and I am bringing a few desserts.  Here, I am making a Frangipane cake with raspberries and toasted pistachio.  Frangipane is a filling made with grounded almonds, butter, sugar, and  eggs. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries.

I love frangipane filling and it is very versatile.  It can be used as filling or as the base of a cake as I am doing here.

I added a bit of Crème Pâtissière in the middle of the cake and it does add an interesting flavor to the cake.  The pistachio also gives a nice crunch.

Close up look at the Frangipane cake.


Preparation work..

Ingredients : Serve 8 to 10

100 gram almond meal

100 gram butter

100 gram sugar

2 eggs

Fresh raspberries

toasted pistachio

1 sheet of puff pastry

Take the butter out of the fridge and leave it out for 20 minutes so that the butter is room temperature.  Put the butter, almond and sugar in a bolw.

Add the two eggs to the bowl.

Beat the whole mixture until smooth ( 1 to 2 minute) and set aside.

Here I am using the bottom of my pie mold to cut out a circle in the puff pastry. 


Put the puff pastry inside of the mold and fill it with the frangipane mixture,

Pre-heat the oven at 350 degree and bake it for about 20 minutes or until the frangipane is golden brown

Freshly out of the oven.  Noticed how it is puff up when it is freshly out of the oven. 

Once it is cooled down the frangipane will deflate and will create a little nest so you can fill it with whatever you choose to.

Since I have a bit of  Crème Pâtissière I filled the middle of the cake with it.

Then I topped it with fresh Berries, sprinkled with powder sugar and then a put a bunch of toasted pistachio on top and voila it is ready to be served.

Filed as: Cake/cookies

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