Meringue Week: Pistachio Gateau

Pistachio Gateau

Ingredients Quantity
Egg white 100gm
Sugar 25gm
Pistachio (ground) 80gm
Icing sugar 45 gm
Flour 20gm

 

Cream cheese frosting
Cream cheese 100gm
Icing sugar 50gm
Cream 150 gm
Decoration
Pistachios ( blanched and pealed) 50gm

Method

  1. Grind  pistachio, flour & icing sugar in blender for a minute.
  2. Whisk egg white till soft peak add sugar little at a time & whisk until foamy in texture.
  3. Fold in the ground ingredients.
  4. Spread mixture on 2 rings of 16 cm.
  5. Bake at180ºC in a preheated oven until done.
  6. Turnout on to a wire rack to cool.
  7. To make the frosting cream icing sugar & cheese.
  8. Whip cream then fold in to above mixture.
  9. Cool the sponge.
  10. Place one layer on a cake base, spread a layer of cream cheese frosting. Repeat until all layers are assembled.
  11. Cover with remaining frosting and decorate with blanched pistachios.
  12. Chill for at least 4 hours before serving.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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