Few ingredients for a very simple cake to make and believe me, really too good! Try it to believe it.
Beat the egg whites until stiff in a container and set aside.
In another container, mix the yolks with the sugar.
Add the pistachio cream and continue mixing.
Gradually fold in the beaten egg whites, stirring slowly to avoid deflating the mixture.
Add the sifted cornstarch and gently mix until you obtain a smooth and homogeneous mixture.
Transfer the mixture into a greased 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
Italia, Emilia Romagna
Energy (kcal) | 266.69 |
Carbohydrates (g) | 8.23 |
of which Sugars (g) | 1.34 |
Fat (g) | 20.28 |
of which Saturates (g) | 3.3 |
Protein (g) | 11.85 |
Fiber (g) | 2.92 |
Sale (g) | 0.08 |