The recipe is for a small cake, 4-6 persons. If you need a bigger cake you can double, or even triple the recipe and use a larger cake tin.
2 linseed egg whites
1 tablespoon tagatose
½ teaspoon lemon juice
½ pinch of salt
2 dl (6,7 fl. oz) pistachio nuts, finely ground
Preheat the oven to 160° C or 320° F. Grease a small cake tin (18 cm or 7 inches) and sprinkle with ground pistachio nuts.
Whisk the egg whites, tagatose, lemon and salt until stiff, and fold in the ground pistachio nuts. Spread the batter in the cake tin and bake for about 15 minutes. Remove it from the cake tin and let it cool on a wire rack.
400 g (14,1 oz) frozen raspberries
40 g (1,4 oz) tagatose
1 dl (3,3 fl. oz) crème fraîche
2 dl (6,7 fl. oz) heavy cream
3,5 sheets of gelatin
Put the raspberries in a fine masked sieve over a bowl and let them thaw. Stir with a spoon until all the juice is in the bowl, and only the seeds are left in the sieve.
Stir in the tagatose in the raspberry juice until it dissolves.
In a small bowl, soak the gelatin sheets in water and let stand until softened, about 5 minutes.
Warm up 1/3 of the raspberry juice in a small pot. Just before it boils, remove the pot from the heat and stir in the gelatin (without water). Let the gelatin mixture cool a bit, then stir in the rest of the juice.
Whisk the crème fraîche and heavy cream in two separate bowl, then fold the raspberry juice in the crème fraîche, then the whipped cream.
Clean the cake tin, and put the pistachio cake back. Pour the raspberry cream on top. Place the cake in the fridge for 4-6 hours, until it sets.
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