Nutrition Facts
8 servings
8
Recipe for Heart Cake, Almond Cream, Pistachio, and Raspberry
Today I offer you a heart-shaped cake, filled with almond and pistachio cream, along with raspberries. An original and delicious version that we enjoyed very much. Valentine's Day is soon, so this cake is perfect to be shared with someone dear to your heart.
General:
2 Butter puff pastry from the store.
100 Raspberries (frozen for me)
Almond and pistachio cream:
100 Soft butter
100 Sugar
1 Whole egg
1 Vanilla extract
120 Almond flour
60 Pistachio paste
Glazing:
1 Milk
1 Honey (optional)
Directions
1
Prepare the almond and pistachio cream. In a bowl, mix the softened butter with the sugar. Add the egg and mix to incorporate. Then do the same with the egg white and vanilla extract. Add the almond flour and mix until a smooth texture is achieved. Finally, incorporate the pistachio paste. Transfer to a piping bag with a plain tip of 10 mm. Chill while preparing the pastries.
2
Preheat the oven to 200°C, static heat.
3
Prepare the pastry. Roll out the puff pastry, keeping the parchment paper. Cut out two large identical hearts. Brush the edge of the first pastry with a little water.
4
Poach the cream inside the first puff pastry, leaving 2 cm free around the edge. Spread with a spatula to smooth the surface. Add the raspberries evenly. If they are frozen, do not thaw them beforehand. Add the bean.
5
Add on top of the second layer. Seal the edges.
6
Mix the yolk with the milk and the coloring and brush the pastry.
7
With a turned knife, make designs on top. Prick with a toothpick in about twelve places.
8
Place in the oven and bake for 25 minutes.
9
Remove the cake from the oven and brush it with a little honey. Then place it back in the oven for another 5 minutes. This step is optional, but it will add more shine to the cake.
10
To finish, let the cake cool before consuming.
Ingredients
General:
2 Butter puff pastry from the store.
100 Raspberries (frozen for me)
Almond and pistachio cream:
100 Soft butter
100 Sugar
1 Whole egg
1 Vanilla extract
120 Almond flour
60 Pistachio paste
Glazing:
1 Milk
1 Honey (optional)
Directions
Directions
1
Prepare the almond and pistachio cream. In a bowl, mix the softened butter with the sugar. Add the egg and mix to incorporate. Then do the same with the egg white and vanilla extract. Add the almond flour and mix until a smooth texture is achieved. Finally, incorporate the pistachio paste. Transfer to a piping bag with a plain tip of 10 mm. Chill while preparing the pastries.
2
Preheat the oven to 200°C, static heat.
3
Prepare the pastry. Roll out the puff pastry, keeping the parchment paper. Cut out two large identical hearts. Brush the edge of the first pastry with a little water.
4
Poach the cream inside the first puff pastry, leaving 2 cm free around the edge. Spread with a spatula to smooth the surface. Add the raspberries evenly. If they are frozen, do not thaw them beforehand. Add the bean.
5
Add on top of the second layer. Seal the edges.
6
Mix the yolk with the milk and the coloring and brush the pastry.
7
With a turned knife, make designs on top. Prick with a toothpick in about twelve places.
8
Place in the oven and bake for 25 minutes.
9
Remove the cake from the oven and brush it with a little honey. Then place it back in the oven for another 5 minutes. This step is optional, but it will add more shine to the cake.
10
To finish, let the cake cool before consuming.
Notes
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TH 
EN