Whip the egg whites in a bowl until stiff and set aside.
In another bowl, beat the yolks with the sugar.
Add the pistachio cream and continue mixing.
Gradually fold in the whipped egg whites, mixing slowly to avoid deflating the mixture.
Add the sifted cornstarch and gently mix until you get a smooth and homogeneous batter.
Transfer the batter into a buttered and floured 18/20 cm mold.
Bake in a preheated static oven at 180°C for 20-25 minutes.
Remove from the oven and serve as desired.
18/20 cm mold
Electric whisk
Italy, Emilia Romagna
| Energy (kcal) | 308.61 |
| Carbohydrates (g) | 23.78 |
| of which Sugars (g) | 1.72 |
| Fat (g) | 23.56 |
| of which Saturates (g) | 3.34 |
| Protein (g) | 11.71 |
| Fiber (g) | 3.75 |
| Sale (g) | 0.06 |
