Pistachio savarin cake

A delicious option with pistachio
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8-10p
30 Min.

What you need

125 g / 4,4 oz of baking flour
120 g / 4,2 oz of sugar
4 g / 0,1 oz of salt
4 g/ 0,1 oz of baking powder
4 g / 0,1 oz of baking soda
150 g / 5,3 oz of peeled pistachios
25 g / 0,9 oz of pistachio dough
20 g / 0,7 oz of butter
90 g / 3,2 oz of sunflower oil
180 g / 6,3 oz of eggs (approx 3 eggs)
3 g / 0,1 oz of vanilla essence
50 g / 1,8 oz of milk

For the topping:
50 g / 1,8 oz of white chocolate
100 g / 3,5 oz of cream cheese

Así puedes prepararlo

Preparing the savarin:
1. Preheat the oven at 190ºC/374ºF.
2. Grind the pistachios and set aside.
3. Sift the flour and mix with the sugar, salt, baking powder and baking soda, and set aside.
4. Mix the butter and the eggs, vanilla, oil, ground pistachios and pistachio dough, and beat for 4 minutes. Add the previous mix and beat for 2 more minutes.
5. Heat the milk, add it to the mix and beat for 2 more minutes.
6. Pour the mix in the mold and bake for 30-35 minutes at 190ºC//374ºF. Allow the savarin to settle for an hour before unmolding.

Preparing the topping:
7. Mix the cheese and the white chocolate; melt in the microwave for 30 seconds at maximum power; beat well; and if necessary, heat for an additional 10 seconds in the microwave.

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