Pistachio cake is a treat for pistachio lovers and it can be made the day before it is to be eaten, because it only gets better from being left cold overnight, so the flavors get set.
4 egg whites
150 g melis
120 g salty peanuts
80 g pistachios
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon baking powder
Coarsely ground the nuts in a food processor or with a hand blender. Beat the egg whites until meringue, add the icing sugar, a little at a time. Carefully turns the nuts and baking powder into the meringue. Bake in a 22 cm springform, with baking paper in the bottom at 175 degrees for 45-50 min. Cool in the mold.
200 g pistachio paste (buy at Olivenlunden or you can make yourself)
100 g melis
250 g of Philadelphia cheese
Green jelly color
1 pinch of salt
2.5 dl cream
Soak the gelatin in cold water. Mix philadelphia cheese, pistachio paste and icing sugar in a bowl and stir so you get a smooth cream. Season with lime juice and salt. Mix in color, until you are satisfied with the green tone of the cake. Squeeze out the water from the gelatin, melt it in tiny boiling water and mix it into the pistachio cream. Beat the cream to cream and mix it little by little with the pistachio cream. Stir gently, so you retain the air in it.
Leave the cake in the mold. Pour over the pistachio cream and spread it outwards, so the surface becomes smooth. Set the cake to cool so the icing hardens.
If you put the bottom, with the mold on, in the freezer for a couple of hours, it will be easier to glaze.
200 g light cooking chocolate
1.5 dl + 0.25 dl cream
50 g sugar
25 g glucose syrup
Melt the cooking chocolate over a water bath on low heat. Bring 1.5 dl of cream, sugar and glucose syrup to a boil. Take the pan off the heat and stir the cream mixture into the chocolate in a thin jet. When everything is well mixed, add 0.25 dl of cold cream and mix gently, so you get a smooth and glossy glaze. Check the temperature, when the glaze has 40 degrees, it is ready for glazing.
Take the pistachio cake out of the freezer and cut around the edge of the mold so it detaches from the ring, but let the bottom sit on. Put it on a rack with foil underneath. Pour the chocolate glaze over the cake and spread it out and down the edge with a spatula or spatula. Let the icing set a little before moving the cake onto serving platters. Put it cold until the glaze has almost solidified.
80 g demerara sugar
50 g pistachios
Melt demerara sugar in a dry frying pan at low temperature, add the pistachios and stir until all the nuts are covered in caramel. Spread the nuts over a piece of food paper and cool.
Roughly chop the nuts and use a flat knife to press them lightly against the edge around the entire cake so they stick to the glaze.
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