Cake with pistachio cream
Ingredients for Pan di Spagna:
- 250 gr all purpose flour
- 5 eggs
- 250 gr sugar
- 1/2 yeast
Heat the ove at 180°C. Place eggs and sugar in a mixing bowl and beat until lemon colored, then add flour and the yeast a little at a time, blending it in well.
Butter and flour a 40-45 cm square cake pan.
Pour cake batter into prepared pan and bake at 180°C for 45 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and turn out (of pan) onto a cake rack to cool.
When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
Ingredients pistachio cream:
- 1 lt milk
- 150 gr sugar
- 100 gr all purpose flour
- 150 gr pistachio powder
- 1 egg yolk
Put all the ingerdients indicated in a food processor until it resembles a smooth butter, then bring to a boil in a medium heat for a few minutes until the cream is well mixed.
Cover the first slice of Pan di Spagna with the pistachio cream and cover with dough and cream again.
Repeat the same on the top of the cake and cover with crumbled pistachios.