Yellow peach and pistachio cake made with
– a pistachio biscuit,
– a yellow peach mousse
– a pistachio mousse
– a peach jelly.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Pistachio cake
35g pistachio powder35g sugar7g flour10g melted butter2 egg whites
Peach jelly
Peach mousseLiquid creamYellow peachGelatineSugarEgg yolks
Pistachio mousseLiquid creamWhite chocolateVanillaPistachio pralineGelatine
The recipe
Pistachio cake35g pistachio powder35g sugar7g flour10g melted butter2 egg whites
Pour the sugar, pistachio powder and flour into a bowl. Mix well. Add the egg and melted butter. Beat the egg whites with an electric mixer. Add ⅓ of the egg whites to the batter and mix to soften. Add the remaining egg whites and mix gently. Pour onto a baking tray, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 20×11 cm rectangle to fit your pastry frame.
