Gastronomixs

Pistachio sponge cake

Creation by Luc Kusters, Bolenius*, Amsterdam, the Netherlands.

Makes 1430 grams.

Pistachio sponge cake

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Ingredients

250

g

sugar

500

g

pistachio nuts

600

g

egg white

80

g

tempura flour

Preparation method

  • In a blender, blend the sugar and pistachio until smooth.
  • Add the egg whites and tempura flour and blend until smooth.
  • Transfer to a siphon and aerate with two cartridges.
  • Shake well and spray into paper cups.
  • Fill the cups by no more than 30%, as they will rise considerably.
  • Cook them in the microwave at full power for 50 seconds.
  • Let the cups cool upside-down and then cut them open to turn out the cakes. 

Serving suggestions

  • In a desert with multiple chocolate components.
  • As a component of a friandise: you could dust the sponge cake with cocoa powder, for example.
  • Delicious in a dessert with components of avocado, dark chocolat, and coffee.

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