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Pistachio and Amarena Cherry Cake
A moist cake with pistachio paste complemented by lightly sweetened amarena cherries. The recipe, presented by Chef Sylvain, can be made by hand or with a mixer. After a gentle bake at 160 °C for one hour, the cake rests for 24 h to develop all its flavors.
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Critical Success Points
- • Mix the eggs and sugar until fully whitened
- • Incorporate the flour quickly to avoid gluten development
- • Bake at 160°C for 1 hour while monitoring the bake
Safety Warnings
- • Handle melted butter carefully to avoid burns
- • Wear kitchen gloves when handling the hot pan
- • Do not open the oven too frequently during baking to avoid thermal shocks
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