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Gâteau pistache et cerises amarena
Un gâteau moelleux à la pâte de pistache agrémenté de cerises amarena légèrement sucrées. La recette, présentée par Chef Sylvain, peut être réalisée à la main ou avec un batteur. Après une cuisson douce à 160 °C pendant une heure, le gâteau repose 24 h pour développer toutes ses saveurs.
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Cost Breakdown
Critical Success Points
- • Mélanger les œufs et le sucre jusqu’à blanchiment complet
- • Incorporer la farine rapidement pour éviter le développement du gluten
- • Cuisson à 160°C pendant 1 heure en surveillant la cuisson
Safety Warnings
- • Manipuler le beurre fondu avec précaution pour éviter les brûlures
- • Utiliser des gants de cuisine lors de la manipulation du moule chaud
- • Ne pas ouvrir le four trop fréquemment pendant la cuisson pour éviter les chocs thermiques
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