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.
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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..
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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 |
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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. |
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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. |
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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 |
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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. |
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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
