Pistachio Cake Roll With Ricotta Cream And Strawberries Food

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

STRAWBERRY & PISTACHIO OLIVE OIL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
• Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
• Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.

PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND STRAWBERRIES RECIPE

Steps:

• One 30 cm long cake roll Preheat oven to 180c degrees and line oven pan lightly greased baking paper. Pistachio cake roll: in a mixer with a whipping-attachment put eggs, sugar, salt and vanilla and beat for 3-4 minutes until thick white foam. Add pistachio paste and lemon zest and continue beating until the mixture is uniform. Add in flour, pistachio powder and baking powder and fold into a uniform mixture. Spread the mixture on a baking oven with baking paper in an even layer. Bake for 6-8 minutes, until golden and springy to the touch. Cool completely before filling. Prepare the strawberries: wash and remove the leaves. Keep about 5-6 whole strawberries for decoration. Cut the strawberries into cubes and put in a small bowl. Add in sugar and brandy and stir well. Leave at room temperature for about half an hour to absorb flavors. Ricotta Cream: whip heavy cream, ricotta, vanilla and powdered sugar until you get an airy, stable cream. Fill and roll: spread generous even layer of ricotta cream on the roll. Sprinkle over strawberry cubes (possible with a little syrup, but not too much). Roll tight, sprinkle a little powdered sugar, garnish with ricotta cream, strawberries and a little chopped pistachios. Refrigerate and serve.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.