Cheesecake is the queen of all cakes, although this is a different take, where the
protagonists are pistachios. If you are a fan of this nut, you will love
this cake. Accompanied by salted caramel, giving this dessert a
special touch.
Productos con los que prepararla
Ingredients
For the base:
- 200 gr Digestive biscuits
- 40 gr Peeled pistachios
- 110 gr Salted butter
For the filling:
- 200 gr Pistachios
- 500 gr Mascarpone
- 150 gr Powdered sugar
- 200 gr Cream cheese
- 6 hojas Gelatin
- 200 ml Double cream (cream for whipping)
For the topping:
- 25 gr Brown sugar
- 1 cdta Salted butter
- 1 cda Double cream
- 1 pizca Salt
- Pistachios to decorate
Instructions
- Place the blade attachment in the Chefbot and add 200 g of biscuits and 40 g of pistachios.
- Chop at speed 5 for 40 seconds until you obtain a sandy biscuit and pistachio texture. Remove from the Chefbot and set aside in a bowl. Clean the Chefbot jug with a little water.
- Heat 110 g of butter in the microwave and manually mix it with the biscuit and pistachio mixture until it has the texture of damp sand.
- Cover the base of the mould with the biscuit and pistachio mixture and place it in the fridge while preparing the rest of the recipe.
- Place the blade attachment in the jug. Pour the remaining 200 g of pistachios into the mixing bowl and close the lid. Blend for 45 seconds at speed 4.
- Open the Chefbot and push down with the spatula anything stuck to the sides. Close and blend for 45 seconds at speed 6.
- Open the Chefbot again and push down the mixture from the sides with the spatula. Close and blend for 30 seconds at speed 6.
- Open the Chefbot and check if the pistachio butter has the desired texture. If you want it smoother, push down the mixture with the spatula again. Close and blend for another 30 seconds at speed 6.
- Remove the pistachio butter and set aside.
- Place the blade attachment and add the mascarpone and cream cheese to the bowl. Mix at speed 4 for 30 seconds. Push the ingredients down with the spatula.
- Add the icing sugar and mix for 30 seconds at speed 5.
- Add the pistachio butter and mix for 30 seconds at speed 5.
- Repeat the process until you obtain a smooth greenish cream.
- Meanwhile, place the gelatine sheets in a bowl with cold water for 5 minutes to hydrate.
- Heat the cream and mix it with the well-drained gelatine sheets until they dissolve. Pour this mixture into the Chefbot jug and mix for 30 seconds at speed 5.
- Pour the mixture into the mould and chill in the fridge for at least 4 hours.
- For the topping, heat the brown sugar, butter and cream in a pan until it reaches a boil, stirring well. When the first bubbles appear, remove from the heat, add the salt and mix well. Let cool for about 15 minutes.
- Remove the cake from the fridge and unmould it. Place the caramel in a piping bag or a freezer bag with a small hole cut in the corner and decorate the surface of the cake with thin caramel lines. Sprinkle chopped pistachios on top.
- The decoration will last for about one day; over time the caramel will start mixing with the rest of the cake.