TOP CAKE |
uova intere |
burro 82% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
polvere di pistacchio |
arance |
gelatina animale |
Pistachio cake
Ingredients
1000g
eggs
500g
unsalted butter 82% fat
500g
pistachio powder
200g
Preparation
Mix with the whisk in the planetary mixer for 6 minutes on medium speed the first 4 ingredients.
Incorporate the pistachio flour.
Deposit 500 g of dough in the buttered and floured moulds (log with hammered central hole).
Bake at 170°C for 35-38 minutes.
Filling
Ingredients
500g
4g
Preparation
Hydrate the gelatine in cold water and, after having melted it in the microwave, add it to the slightly warmed Cesarin Red Orange Profumi d'Italia.
Final composition
After cooling, fill the central hole of the cake with Profumi d'Italia Mandarin or blood orange.
Completely cover the cake with Blitz Ice and let the pistachio grain adhere to the entire surface.
Decorate with whipped white Chocosmart and Twist Red Dobla.
