[Keiko#10] Ready for the next cake? (Project #3)

Hi ,

It’s time for our third project.

Here it is:


(if the image doesn't show, view it online here)


Pistachio Raspberry Loaf

This cake not only looks great.
It tastes like heaven. :-)

Rich pistachio flavor, raspberry buttercream and
raspberry glaze.

This combination works really well.

And best of all, the cake is much easier to prepare
than you might think.


Before we get started with the guide and video
(tomorrow), let me share some tips...

For this cake we need raw pistachios.
Do not use roasted or salted pistachios.

We need them in three different forms:

* powder *
* chopped *
* paste *

Powdered and chopped pistachios are easy
to make with a food processor.

Pistachio paste is offered in some (online) shops
that sell baking ingredients.

But you can just as well make it yourself from raw
pistachios.

I will show you how to do it in tomorrow's guide.

So, if you can find raw pistachios you can make
this cake. :-)


Another tip is about TIMING.

You don't necessarily need to work FAST in the
kitchen.

But some things must be done in the right order
and with the right timing to get perfect results.

For example: pre-heating the oven.

When the batter is ready it should be baked
immediately.

If you did not pre-heat the oven long enough,
there are two options:

OPTION 1: Set the batter aside, wait until
the oven is pre-heated and then bake the cake.

Depending on the cake, the batter may deflate
and loose volume in the meantime.

So, that's not a good idea.

OPTION 2: Bake the cake even though the
oven is not fully pre-heated.

That's even worse. :-)

Many bad things can happen and the result will be
far from perfect.

Therefore, always start pre-heating the oven
early enough.

I usually turn on the oven when I measure the
ingredients for a cake.


For the same reason, also prepare the baking sheet
or baking pan in advance.

For tomorrow’s pistachio raspberry loaf, prepare the
baking sheet with baking paper before starting with
the batter.

Once the batter is ready (and still fluffy), you can then
immediately spread it on the baking sheet and put it in
the pre-heated oven.

This guarantees that you get the best result for
your cake.


I hope you will enjoy “project #3”.
(and your family, too)    ;-)

Keiko

P.S.: Did you notice the golden spots on the cake?

Guess what it is...

These tiny decoration elements look nice on
red (fruit) or brown (ganache, chocolate) cakes.

It's real gold!

You can buy (edible) gold leaf in online shops that
sell baking ingredients and cake decorations.

It's not necessary, but it looks nice.

Don't worry if you don't have gold leaf.

It has no impact on the flavor of the cake.

Your cake will still be a winner, even without any
golden spots on top. ;-)

---------------------------------------------------

“Joining Keiko’s cake is the best thing
I have ever done in terms of advancing
my baking skill level !
Keiko’s recipes are precise and clear
not mentioning how delicious every
recipe truly is ! I really feel fortunate
to be able to create world class cakes
and desserts at home .
I am very confident my replicates of
keiko’s cakes are as good as any
bakeries in my city if not better :)
because friends and family told me so
after eating my creations!
Trust me , you will be amazed !”

Andria Kuei, San Francisco Bay Area
(member of keikos-cake.com)

---------------------------------------------------