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Home / Pistachio Tenderness Cake

Pistachio Tenderness Cake

Pistachio Tenderness Cake

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

Ingredients

380g (13.4oz)
380g (13.4oz)
380g (13.4oz)
115g (4.1oz)
200g (7.1oz)
50g (1.8oz)
as desired
as desired

* can be replaced with

Method of Preparation

  1. In a mixer with the whip attachment, combine almond flour and sugar; gradually add the eggs and whip for 3 minutes.
  2. Add the and green food color.
  3. At a slow speed, add the sifted flour and melted butter.
  4. Fill savarin or square savarin Flexipan® mold 2/3 full. Cover with Silpat® or greaseproof paper.
  5. Place on a cooling rack, and place a cooling rack on top of the paper.
  6. Bake for 20 minutes at 320°F/160°C.
  7. Cool for 5 minutes before unmolding.
  8. Serve with .
Notes to Consider: You may substitute with .
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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