Recipe Marbled pisatchio cake with brandied cherries

To prepare this dish

Ingredient list

Preparation

500 g Elle & Vire all Purpose butter 82% fat
875 g icing sugar
880 g T55 flour
20 g baking powder
5 g fine salt
650 g whole eggs
225 g whole milk
50 g pistachio paste
10 g pistachio oil
300 g brandied cherries

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Preparation

   Bring the all purpose butter to 24°c / 75.2°F. Whisk all purpose butter with icing sugar until smooth. sift flour with baking powder. add half of flour mixture, half of eggs, and salt to cream mixture. Mix well, and then add remaining flour and eggs. dilute pistachio paste with milk and oil. Mix the pistachio milk mixture with 1/3 of the batter. Then mix in remaining batter. Fill 3 cake pans with alternating layers of batter and brandied cherries.

2. 2

   Baking

   Bake at 160°c / 320°F for 60 min. Temperature in the middle 102°c / 215.6°F. Remove from cake pans and let cool on cooling rack.

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