Friday - - Recipe Cards -

Prep time 40 mins Bak­ing time 30 mins Makes 1 cake NUT BASE: 150g mixed al­monds and hazel­nuts 150g ic­ing sugar 4 large egg whites FILL­ING: 4 large egg yolks 1 litre cream 125g sugar 1 tsp vanilla sugar 150g but­ter, at room tem­per­a­ture A hand­ful of chopped pis­ta­chio, to dec­o­rate Pre­heat the oven to 160°C. To make the nut base, chop the nuts in a food pro­ces­sor. Sift the ic­ing sugar and mix with the chopped nuts. Whip the egg whites un­til stiff and care­fully fold into the sugar and nut mix­ture. Pour the mix­ture into a greased spring­form 24cm-di­am­e­ter bak­ing tin. Bake in a pre­heated oven for 30 mins. Re­move from the oven and set aside to cool. To pre­pare the fill­ing, mix the egg yolks, cream, sugar and vanilla sugar to­gether in a heavy-based saucepan. Warm over a low heat, stir­ring con­tin­u­ously un­til the mix­ture has thick­ened. Re­move from the heat and cool. Once cold, mix in the but­ter. Spoon onto the base. Sprin­kle with the chopped pis­ta­chio. Re­frig­er­ate un­til ready to serve. Serve with cof­fee.

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