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Home / Pistachio Cake

Pistachio Cake

Pistachio Cake


Recipe Created By:
Jean-Marie Auboine

Pistachio Cake

150g (5.3oz)
150g (5.3oz)
125g (4.4oz)
80g (2.8oz)
75g (2.6oz)
120g (4.2oz)
10g (0.4oz)
225g (7.9oz)
100g (3.5oz)

Method of Preparation

  1. Sift flour.
  2. Sift together the almond flour and the powdered sugar, and place in a food processor.
  3. Add the eggs, yolks and PreGel Pistachio Primavera Traditional Paste, and mix until just combined.
  4. Whip the PreGel Albumissimo (Egg White Base), egg whites and sugar to make meringue.
  5. Carefully fold the flour into the pistachio mix.
  6. Carefully fold the meringue into the pistachio mix.
  7. Pipe into desired cake ring on a pan lined with Silpat®.
  8. Bake for 10-12 minutes at 171°C/340°F.
  9. Allow to cool.
  10. Use as needed to build cake.