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Soft cake with almonds, pistachios & currants

-
6
+

person(s)

Ingredients

Others ingredients

  • 4 eggs
  • 150 g sugar
  • 100 g unsalted pistachios
  • 100 g almond powder
  • 1 tbsp Maïzena
  • 1/2 bag baking powder
  • 1 teaspoon vanilla powder
  • 80 g softened butter
  • 120 g currants
  • 30 g flaked almonds

Preparation

  1. 1

    Finely mix the pistachios. Add the Brémond house pistachio supreme, as well as the almond powder, cornstarch, vanilla and baking powder. To mix together.

  2. 2

    Beat the egg whites and preheat the oven Th 6 (180 °).

  3. 3

    Pour the remaining sugar into a saucepan, cover with 10 cl of water and heat, while stirring, until a syrup forms.

  4. 4

    Whisk the egg yolks, adding the syrup little by little, until the mixture is warm. Add the butter and mix.

  5. 5

    Grease a cake tin and fill it halfway with the machine. Then add the currants and cover with the rest of the preparation.

  6. 6

    Put in the oven and roughly crush the 30 g of pistachios.

  7. 7

    Let cool and scatter the crushed pistachios and almonds.

  8. 8

    For the more greedy, we brush our part with the Supreme pistachio. treat yourself !