ALMOND AND PISTACHIO CAKE
Soft cake with nuts
Difficulty level
Soft cake with nuts
Ingredients
| AVOLETTA | g 500 |
| egg whites | g 370 |
| all-purpose flour | g 50 |
| cornstarch | g 30 |
| VIGOR BAKING | g 4 |
| unsalted butter 82% fat - melted | g 80 |
| JOYPASTE PISTACCHIO SICILIA | g 100 |
Preparation
Mix the dry elements and add the egg whites.
Add the butter and pistachio paste previously.
Fill the silicone molds for plum cakes.
Bake for about 15 minutes at 180-190 ° C.
Ingredients
| NOBEL PISTACCHIO - melted at 45°c | To Taste |
Preparation
Melt NOBEL PISTACCHIO and cover the mini plum cakes
Decorate with pistachio grits and DAISY DOBLA.
Pastry Chef
