Ieri sera mi è venuta voglia di preparare una torta al pistacchio per cui ne ho approfittato per finire la pasta di zucchero che ho ricevuto dalla Decora prima che si seccasse visto che era già aperta da un pò.
Spero vi piaccia...
Dimenticavo.. se non vi piace il pistacchio questa torta non fa per voi... se invece lo adorate come me allora provatela perché is truly "pistachio" ... ,-D
Ingredients for a sponge cake with pistachio than 24 cm in diameter
4 eggs 150 g sugar 80 g
pistachio paste
200
00 grams of flour half a bag of baking powder a pinch of salt
3 tablespoons fresh ricotta filled with pistachio paste
2 heaping tablespoons of sugar
little whipped cream or royal icing
paste Decorate sugar of
dyes in gel
Whip eggs with sugar, then add the pistachio paste and stir well.
Then sift the flour with the baking powder and salt and add to mixture all working well with a whisk or electric mixer kitchen.
Cover with waxed paper with a zipper opening a tin of 24 cm in diameter.
Pour the mixture and livellatelo well.
Bake for 35-40 minutes in preheated oven at 190 ° C.
Once cooked allow to cool thoroughly before use.
Preparing the filling:
Place all ingredients in food processor and worked well until the mixture is homogeneous and mounted.
Prepare cake:
Halve the sponge and wet it with a wet formed by water and sugar.
Then fill with the prepared stuffing and close the first.
Wet the part above the wet.
Spread a thin layer of whipped cream or royal icing on the cake pan, then cover with a thin layer of sugar paste and decorated as desired.
With this recipe I participate in the contest Dolcetti overseas
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