Pistachio Fraisier cake

A delicious variation to the classic Fraisier cake incorporating pistachio and a Greek yoghurt filling.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this delicious Fraisier cake below!

RECIPE (10 – 12 servings):
INGREDIENTS:

Greek yoghurt pistachio filling:
8 gelatine sheets
250g liquid cream
350g Greek yoghurt
150g Pistachio paste
50g icing sugar

Sponge layers:
2 eggs
3tbsp agave syrup
1tsp salt
100g white flour
3g baking powder
25g almond milk
70g melted coconut oil

Strawberry filling + decoration:
300g strawberries for filling
100g for decoration

METHOD:

Greek yoghurt pistachio filling:
Bloom gelatine sheets in cold water. Whip the cream until peaks form. In a bowl, mix the Greek yoghurt, pistachio paste and icing sugar together. Dissolve the gelatine in a tiny amount of hot water then mix into the bowl, then add the whipped cream. Leave to set in fridge for at least 3 hours.

Sponge layers:
Preheat oven to 160C.
Using electric mixer, beat eggs, agave syrup and salt until pale and creamy. Incorporate flour and baking powder with a spatula then mix in the milk, and after the melted coconut oil. Transfer mixture to 10 inch springform pan. Bake for 20 mins then allow to cool down.

Strawberry filling:
Meanwhile half around 100g strawberries, then dice around 200g strawberries into little bits.
Once the sponge has cooled down, cut around 2cm off around the cake to make a smaller circle, then evenly slice the sponge into two layers.

Assembly:
Using a 10 inch baking circle, lined with a rhodoid ribbon on a plate, place one of the cake layers in the middle of the circle then place the halved strawberries around the circle. Pipe the pistachio yoghurt mixture in between the strawberries, then on top of the first cake layer. Add chopped strawberries on top, then cover with more of the yoghurt mixture. Repeat process with second cake layer. Decorate the top with around strawberries cut in circles then refrigerate overnight before removing the cake ring. Leave in fridge until ready to serve.

Enjoy!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

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