- Pistachio Nuts - 3/4 Cups
- sugar - 1 2/3 Cups
- flour - 2 Cups
- baking powder - 1 st. a spoon
- salt - 1/2 teaspoonfuls
- butter - 240 grams (unsalted, room temperature)
- milk - 1/2 cup
- vanilla extract - 2 teaspoons
- eggs - 5 pieces
- Almond paste - 240 Grams
- powdered sugar - 1 1/2 cups
- corn syrup - 1/4 Glass
- bitter chocolate - 450 Grams
- thick cream - 1 1/4 Cups
- apricot jam - 3/4 Glass
1. Make a cake. Preheat the oven to 175 degrees. Lubricate with 3 round pie shapes. Vystelit each round piece of parchment or wax paper, grease the paper with oil. Put the pistachios on a baking tray and bake in a preheated oven for 7-10 minutes. Place on a dish and cool completely. Finely chop the pistachios and put 1/4 cup aside for decoration. Put the remaining 3/4 cup pistachios in a food processor. Add sugar and grind. Put into a large bowl and add flour, baking powder and salt. Beat the mixer at low speed for 30 seconds. Add butter, milk, vanilla extract and beat with a mixer at low speed. Increase the speed to medium and whisk for 2 to 3 minutes. Add whipped eggs in 2 or 3 shades and whip all together, after each addition. 2. Divide the dough between three forms. Bake for about 25 minutes. Let it cool down for 10 minutes. Remove parchment and allow to cool completely. 3. Put the almond paste in a large bowl. Beat with a mixer at low speed to soften the paste. Add sugar powder and corn syrup and beat until homogeneous. Wrap in polyethylene and allow to lie down at room temperature for 1-2 hours. Make the glaze. Grind the chocolate on a large grater and put in a bowl. Bring the cream to a boil in a saucepan. Pour hot chocolate cream and let stand for 5 minutes. Beat until smooth. 4. Roll one third of the marzipan on a working surface, lightly sprinkled with powdered sugar, into a circle 3 mm thick. Crop with a knife superfluous. Form two more circles from the remaining marzipan. The remains are saved for cake decoration. 5. Put one cake on a plate flat side up. Lubricate 1/3 cup of jam, leaving a margin of 6 mm around the edges. Put on top one circle of marzipan, pour 1/3 cup glaze. Make 2 more similar layers of cake, marzipan and glaze. 6. Lubricate the whole cake - top and sides - with glaze. Decorate the cake with roses from marzipan and pistachios.
Servings: 8