Pistachio Yogurt Cake with Honeysuckle Twist

My next successful confectionery experiment. Hereʼs another recipe from a fresh harvest of honeysuckle. At first I wanted to make a lemon-honeysuckle combination, but I thought it would be too sour and I would have to heavily dilute the filling with sugar, which is not good. I accidentally came across a pistachio curd dessert in the store and decided to use it. The combination turned out to be more than successful: the cake was moderately sweet with a pleasant sourness.
cook time: 2h 30 min
Ruby Colston
Pistachio Yogurt Cake with Honeysuckle Twist

Nutrition Facts (per serving)

272
Calories
14g
Fat
26g
Carbs
7g
Protein

Ingredients (8 portions)

The basis:

Butter 80 g
Cookie 180 g

Cream:

Powdered sugar 50 g
Gelatin 2 tbsp
Cream 150 g
Yogurt 250 g

Jelly:

Powdered sugar 60 g
Gelatin 7 g
Honeysuckle 200 g

Decoration:

Honeysuckle to taste

Recipe instructions

Step 1

Step 1
The basis.

Step 2

Step 2
Grind the cookies into crumbs. Melt the butter. and pour into cookies, mix well.

Step 3

Step 3
Pour the butter into the cookies, mix well.

Step 4

Step 4
Line the culinary ring (18-20 cm) inside with cling film or acetate film. Place the crushed cookies into the mold and compact well. Place in the refrigerator for 30 minutes.

Step 5

Step 5
Cream.

Step 6

Step 6
Soak the gelatin in 60 ml of water and leave to swell.

Step 7

Step 7
I didnʼt have yogurt, but a pistachio curd dessert based on yogurt. The taste of pistachios in it was weakly expressed, so I decided to add 40 g of chopped pistachios already in the process.

Step 8

Step 8
Beat the cream with powdered sugar into a stable, strong foam.

Step 9

Step 9
Combine cream with yogurt and mix well.

Step 10

Step 10
Heat the gelatin until completely dissolved and, after cooling, carefully mix into the cream.

Step 11

Step 11
Mix everything well until smooth. The mass sets quickly enough, so you need to stir quickly.

Step 12

Step 12
Spread the pistachio cream onto the crust.

Step 13

Step 13
Flatten and place in the refrigerator for 30 minutes.

Step 14

Step 14
Jelly.

Step 15

Step 15
Pour 40 ml of water over the gelatin and leave to swell.

Step 16

Step 16
Place honeysuckle and powdered sugar in a blender bowl, leaving a few berries for decoration.

Step 17

Step 17
Beat until smooth.

Step 18

Step 18
Dissolve gelatin over heat until completely dissolved and pour into honeysuckle puree. Mix well.

Step 19

Step 19
Pour the jelly over the yoghurt layer.

Step 20

Step 20
Place in the refrigerator until completely frozen.

Step 21

Step 21
Remove the ring and film from the cake and cut into pieces.

Additional rubrics

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