INGREDIENTS

DIRECTIONS

Pistachio Chiffon Cake

1. Hit 1egg+2egg yolk into the blow and add 30g sugar, mix well,2 separated egg whites chill for later use

2. Add sifted almond flour 30g and pistachio paste 30g , whisk together

3.  Add sifted low-gluten flour 40g and mix it just until combined

4.  Get the chilled 2 egg whites

5.  Total sugar 40g , add 1/3 each time ,beat until you reach stiff peaks.

6.  Add about 1/2 cup of the egg whites and stir them completely into the batter.

7.  365 ℉ for 7mins and let cold

Pistachio cream

1. Melt 80g white chocolate on the hot water

2. Add pistachio paste 60g into the chocolate butter and mix together

3. Whipping Cream 300g with pistachio butter , beat until stiff peaks form.

Assembly and decoration

1. Cut the strawberries into 4pcsevenly
2. Cut out the cake with a mold
3. Spread the pistachio cream
4. Put a layer of strawberries and fill the gaps in the strawberries with pistachio cream
5. Spread the cream
6. Put the cake again
7. Spread a layer of cream on the cake
8. Decorate with strawberry

BEST DEVICES FOR THIS RECIPE

5-SPEED HAND MIXERS ELECTRIC

14.8QT 12-IN-1 AIR FRYER OVEN