Pistachio cake with pistachio cream filling




200 grams of sugar, 200g of chopped pistachios , 100g of 00 flour, 4 eggs , 1 cup of sunflower oil , half a cup of milk, half a packet of yeast.
Beat the eggs with the sugar, then add the flour , pistachios , olive oil and milk all together. The mixture must be homogeneous if necessary add a little milk at the end of the yeast. Grease with butter a baking pan with a little flour so it does not stick , pour the mixture and bake for about three quarters of an hour and let cool.
For the filling and cover : you can use cream or pistachio ready , or make a homemade cream ( 500 g of skim milk, 3 tablespoons sugar , 3 tablespoons cornstarch and egg yolk ) . Dissolve first with a whip all cold and then a moderate heat. When it starts to boil off and sprinkle with a tablespoon of sugar and cover. When it is cold whip cream add the butter in small pieces following previously released from the fridge ( should be soft ) and continue to whisk, put in half of the chopped pistachios to taste and mix . When it is ready to stuff and also cover and decorate with chopped pistachios or grain .

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