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Home / Raspberry Glazed Pistachio Coffee Cake

Raspberry Glazed Pistachio Coffee Cake

Raspberry Glazed Pistachio Coffee Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

  • Components Of Recipe
  • Pistachio Coffee Cake
  • Final Assembly

Pistachio Coffee Cake

160g (5.6oz)
40g (1.4oz)
55g (1.9oz)
100g (3.5oz)
20g (0.7oz)
30g (1.1oz)
4g (0.1oz)

Method of Preparation

  1. In a mixer fitted with a paddle attachment, cream together the almond paste, and unsalted butter until well combined.
  2. Slowly incorporate the eggs one at a time, scraping the bowl down between each addition.
  3. Add the .
  4. Add the flour and baking powder and mix until just incorporated.
  5. Pipe into the desired silicone mold and bake at 150°C/300°F for 12-15 minutes.
  6. Let cool and use in final assembly.

Final Assembly

as desired
as desired
as desired

Method of Preparation

  1. Once the Pistachio Coffee Cake has cooled, place the in a small, microwaveable container.
  2. Microwave the glaze for approximately 15-30 seconds or until the glaze is melted and fluid, but not hot.
  3. Pour the melted glaze into a piping bag and fill the crevice from the unmolded Pistachio Coffee Cake.
  4. Place in the refrigerator until the glaze is slightly set.
  5. Garnish the cakes with fresh raspberries and Sicilian pistachios.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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