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Pistachio Fondant
A pistachio fondant cake, moist inside and slightly crunchy outside thanks to a layer of pistachio paste and crushed pistachios. Ideal for a snack or dessert, it is easy to prepare with a stand mixer and an 18 cm pan.
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Critical Success Points
- • Whisk the eggs and sugar for 10 minutes until the volume triples.
- • Fold in the flour gently so as not to deflate the foam.
- • Check doneness with a knife blade (should remain slightly moist).
Safety Warnings
- • Handle melted butter carefully to avoid burns.
- • Use kitchen gloves or an oven mitt when removing the hot cake from the oven.
- • Do not leave the oven unattended during baking.
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