Pistachio Sponge
Ingredients
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- 1
In the mixer, combine the almond flour and pistachio powder, the powdered sugar, the flour, the eggs and the oil until you get a smooth batter (about 5 min).
- 2
At the same time, whip the whites to stiff peaks, whipping in the superfine sugar.
- 3
Make a pre-mix, then gently fold the 2 mixtures (whites + almond mixture) together with a spatula.
- 4
Spread immediately on a sheet pan and bake at 230°C (convection oven) for 5 to 6 min.
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Per 100g
Allergens
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