Pistachio cake

Pistachio cake composed of

– Russian biscuit
– pistachio buttercream

Russian pastry
65g icing sugar
65g almond powder
25 g flour
40 g whole milk
150 g egg whites
25 g caster sugar
a pinch of fine salt
icing sugar

Put the icing sugar, almond powder and flour in a bowl. Add the milk and mix. Beat the egg whites with an electric mixer and a pinch of salt. Tighten the whites by adding the powdered sugar in two stages. Add ⅓ of the whites to the batter and mix to soften it. Add the rest and mix gently. Pour onto a baking tray, smoothing the surface. Sprinkle the entirety of the icing sugar. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out 4 biscuits of the same size 20X10 cm.

Pistachio praline butter cream
100 g egg yolks
100 g water
140 g caster sugar
260 g softened butter
130 g pistachio paste

Put the water and caster sugar in a saucepan and heat to 118°C. Put the yolks in the bowl of a food processor and start whisking when the syrup reaches 115°C. When the syrup reaches 118°C, pour it over the yolks and whizz until cool. When the mixture has cooled, gradually add the butter, cut into pieces, while stirring at low speed. Finally add the pistachio paste and mix.


Place your first biscuit in the bottom of your frame. Brush with a syrup (water + sugar). Cover with ¼ of the butter cream. Place the 2nd soaked biscuit, the 2nd quarter of the butter cream. Cover with the 3rd soaked biscuit and the 3rd quarter of the buttercream. Finally finish with the last soaked biscuit and the remaining buttercream. Smooth out the top and place in a cool place.

Serve whole or cut the cake into individual portions. Sprinkle with icing sugar at the last moment and decorate with a few unsalted pistachios.