Servings:
8
Prep time:
30
Cooking time:
20
INGREDIENTS
- For the Bavarian:
- - 250 ml of whipping cream
- - 200 ml of milk
- - 60 g of sugar
- - 50 g of pistachios
- - 2 yolk
- - 1 sheet of gelatin for desserts
- - Pineapple in syrup
- - Jelly to glaze
- For the almond base:
- - 70 g almond flour
- - 60 g of icing sugar
- - 20 g of sugar
- - 2 egg whites
INSTRUCTIONS
- Boil the milk. Grind the pistachios and pour into a saucepan, add the sugar and egg yolks, mix well with a whisk, then stir in the hot milk. Put to heat the mixture, stirring constantly until on the edges there will appear the first bubbles. At this point, remove from heat and add the gelatin (previously soaked in cold water and wrung out) making it dissolve well. Put to cool the saucepan in a container with ice and water.
- Sift together the almond flour and powdered sugar. Whip the egg whites, add sugar and mount for another minute until they are very firm, then incorporate gently the icing sugar and the almonds. Using a piping bag with a plain tip from a cm, make a spiral getting two disks of 20 cm in diameter. Bake for 15 minutes at 180 ° C.
- Heat a little, if necessary, the pistachio bavarese to make it creamy (in case it got too stif) then add the cream mounted not too stif, with a whisk.
- Put a steel ring of 22 cm in diameter and 4 cm high on a larger tray . Place the mold on the first almond disc, cover with half the Bavarian and sprinkle with a few cubes of pineapple, place the second disc, spread the remaining Bavarian and put the cake in the freezer for a couple of hours.
- Heat the ring (with a warm cloth or a lighter) just enough to remove it. If you want, ice the cake with a layer of gelatin; finish and decorate with some slices of pineapple.
