Damki Kapriz with Rose Cream and Pistachios
60% автентично · Bulgarian Fusion
A creative twist on Damki Kapriz, infusing the vanilla cream with delicate rosewater and adding the nutty crunch of pistachios for an elegant and aromatic dessert.
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Съставки
- Egg whites5 large
- Granulated sugar250g
- Cornstarch1 tbsp
- Heavy cream400ml
- Milk200ml
- Egg yolks3 large
- Rosewater1-2 tsp
- Shelled pistachios, chopped75g
- Fresh raspberries200g
- Salt1/4 tsp
- Black pepperpinch
- Wateras needed
Стъпки
- 1
Prepare meringue layers as in the classic recipe (Steps 1-3), but omit vanilla extract.
- 2
For the rose cream: Whisk egg yolks with sugar and cornstarch. Heat milk and heavy cream until simmering.
- 3
Temper the egg yolk mixture with hot milk. Return to saucepan and cook, stirring, until thickened. Remove from heat.
- 4
Stir in rosewater (start with 1 tsp and add more to taste). Let cool completely, covering surface with plastic wrap.
- 5
Toast chopped pistachios lightly in a dry pan until fragrant. Let cool.
- 6
Assemble the cake: Place one meringue layer on a serving plate. Spread a layer of rose cream. Sprinkle with chopped pistachios and fresh raspberries.
- 7
Top with the second meringue layer. Spread remaining rose cream over the top and sides. Garnish generously with more chopped pistachios and raspberries.
- 8
Chill for at least 1 hour before serving.
