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Before starting this Pistachio Cake with Gianduja Coating recipe, make sure you have organised all the necessary ingredients.
For the batter: Pour the almond meal in the stand mixer recipient.
Add the icing sugar...
... and the softened butter.
Knead in the food mixer, using the flat beater.
Add the whole eggs...
... and the pistachio paste.
Combine until homogeneous.
Using a brush, coat all cavities of a doughnut silicone mould with melted butter. Fill the cavities up to 0.5cm from the rim. I recommend using a piping bag for an easier operation.
Fill all cavities.
Bake in a fan-assisted oven, preheated at 160°C (gas 3)...
... for 12 to 16 minutes. When cooked, remove from the oven...
... and leave to cool.
Wait for the cubes to be cold before releasing them from the mould...
... and transfer on a cooling rack, placed on top of a deep tray.
For the Gianduja chocolate icing: Organise the necessary ingredients.
Melt the Gianduja milk chocolate paste in the microwave.
Add the chopped caramelised hazelnuts.
Combine the ingredients until homogeneous.
Glaze the pistachio rings with the Gianduja chocolate icing.
Make sure the sides are evenly coated with chocolate.
Repeat the operation with all the biscuits, then tap the rack on your working surface to let the icing excess drip off.
Gently lift the biscuits with a kitchen fork while the icing is still soft.
Place the pistachio rings on a sheet of greaseproof paper and set aside at room temperature for 15 minutes to allow the icing to set.