Bake Dubai cake: Our delicious recipe with pistachio & raspberries for the summer
Our Dubai cake combines the world-famous pistachio crunch with the lightness of fresh raspberries to create an absolute delight.
Dubai cake with raspberries
Do you love Dubai chocolate? Then this cake is perfect for your taste. We also refine the recipe with fresh raspberries. So good!
Pies
cool
vegetarian
Everyday life, special occasions
€ € € €
Ingredients for 1 cake (ø 24 cm)
for 16 servings
For the Dubai filling
-
25g butter
-
160 g angel hair (Kadayif dough threads, unroasted)
-
250 g pistachio cream (jar)
-
25 g sesame butter (tahini)
-
100 g raspberry jam
-
3 dark Viennese bases (finished product; 400 g)
For frosting and decoration
-
85g cream
-
160 g dark chocolate couverture
-
250g butter
-
15 g baking cocoa
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30g powdered sugar
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2 freeze-dried raspberries
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80 g pistachio cream (jar)
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2 tbsp chopped pistachios
-
100g raspberries
preparation
- For the filling, melt the butter in a pan, add the angel hair, fry until golden brown, stirring occasionally, for 10 minutes, place in a bowl. Add pistachio cream and sesame butter and mix everything together.
- Cut the Viennese bases to a diameter of 24 cm (use the waste for other purposes, e.g. for layered desserts). Spread half of the Dubai filling on the bottom cake layer and spread with a thin layer of raspberry jam. Place the second cake layer on top, spread with the rest of the filling and jam and finish with the third cake layer. Put the cake in the fridge.
- Heat the cream for the frosting. Chop the couverture and pour the cream over it. Let it rest for 5 minutes, then stir until smooth and cover with foil and let it cool for about 20 minutes. Cream butter until creamy. Sieve the cocoa and powdered sugar over it and stir until creamy. Stir in the chocolate cream and add it in a thin stream, stirring constantly.
- Smooth the frosting over the cake or structure the surface in a swirl shape as desired using the angled palette. Crumble the freeze-dried raspberries and sprinkle them on the cake. Garnish the edge of the cake with lines of pistachio cream, sprinkle with raspberries and chopped pistachios.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 2.072 kJ 495 kcal |
| Fat | 32.0g |
| Carbohydrates | 44.0g |
| protein | 7.0g |
