Raspberry pistachio layer cake Recipe

Instructions

1. Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
   Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.
2. Sift the soft flour and mix, then pour a little of the batter into the melted butter and milk (50-60 degrees) and mix.
3. Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 25 minutes.
   After cooling, cut off the top and cut into 3 pieces.
4. Soak the gelatin in cold water, mix cream cheese, sugar, and vanilla extract, squeeze the water out of the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese mixture and mix.
5. Add 50-60% whipped cream and mix, then add finely ground pistachio powder to a blender and mix. (If you want the color to be more green, add a little green food coloring and mix.)
6. Lay the cut sheet on the frame and apply raspberry jam, then put the jam and whipped cream on top and flatten it.
7. Put a sheet on top of the cream, apply jam, pour pistachio mousse, put the remaining sheet on top, apply whipped cream to shape, and harden in the refrigerator for 2 hours.
8. Remove from the frame, cut off the edges, cut into cubes, and decorate with raspberries and apple mint.