Pistachio and Rhubarb Cake - Ankarsrum US
Pistachio cake with rhubarb raspberry compote and vanilla cream. A light, elegant dessert with a perfect balance of nutty, sweet, and tart flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ankarsrum.com.
Ingredients
- 5 egg whites
- 65 g sugar (⅓ cup)
- 100 g icing sugar (¾ cup)
- 80 g all-purpose flour (⅔ cup)
- 100 g mixed pistachio nuts (¾ cup)
- 1.3 cups Rhubarb
- 0.1 cup lemon juice
- 0.2 cup sugar
- 1/2 pinch black pepper
- 0.4 cup frozen rasberries
- 1 vanilla bean paste
- 2.1 cups whipped cream
- 1/2 ounce icing sugar
- 1/2 vanilla bean paste
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