INGREDIENTS
BOTTOM
- 300 g of wheat flour
- 200 g butter (cold)
- 100 g of powdered sugar
- vanilla sugar
- 3 yolks
AND
- 3 tablespoons of raspberry jam
- 250 g mascarpone (cold)
- 3 tablespoons of sweet pistachio cream
- unsalted pistachios
- a piece of white chocolate
PREPARATION
BOTTOM
- Add diced cold butter, powdered sugar and vanilla sugar to the flour. Mix with your fingertips or the paddle of a planetary mixer.
- Gradually add the flour or continue mixing with a mixer until the dough begins to form lumps.
- Add the yolks and knead the dough until smooth. Wrap in foil and put in the fridge for approx. 1 – 2 hours.
- Prepare a baking tin of approx. 21 x 32 cm (measured along the bottom) and line it with baking paper.
- Roll out about 3/4 of the dough into a cake the size of the bottom of the pan and place it in the pan. Form the rest of the dough into rolls in your hands, roll them up in twos, place them on the edges and pat them down gently.
- Place the form with the dough in the fridge for about 15 minutes. Meanwhile, preheat the oven to 180 degrees C.
- Place in the preheated oven for about 23 minutes . Remove and cool.
MASS
- Spread the jam on the bottom.
- Place the mascarpone and pistachio paste into the mixer bowl. Mix for about 1 – 2 minutes until tripled in volume.
- Place on the jam layer and spread gently.
- Sprinkle with chopped nuts and white chocolate shavings (we simply peel it with a knife).