CUISINE: #DESSERTS: CASHEW AND PISTACHIO SANSRIVAL

CUISINE
#DESSERTS
CASHEW AND PISTACHIO SANSRIVAL


*prepare your nuts... GO NUTS on your nuts! :)

*preheat your oven... depends on your recipe...

*separate your eggwhites and egg yolks... again depends on your recipe...

*beat your eggwhites until foamy...

*when it becomes foamy... add in your cream of tartar...

*beat in until soft peaks...

*incorporate your white sugar...

*chop your choice nuts... in this case cashews...

*this is soft peaks... what you want is...

*stiff peaks... usually it takes 30 minutes of beating sometimes longer... depend on your mixer...

*fold in your chopped nuts... set aside half for toppings... or in this case we will use a different kind of nuts which is pistachios...

*spread thinly on a wax paper lined baking tray... about 1 cm thin...

*baked at 150-175C for about an hour... checking every 20 minutes...

*meanwhile beat your eggyolks... until thick and lemon in color..

*cream (beat until lemon in color and into a homogenous consistency) your softened butter... set aside...

*in a separate pan... mix water and sugar... depends on your recipe... until it becomes a syrup...

*pour into your beaten eggyolks while still hot while beating to avoid cooking the eggs...

*put the eggyolk mixture first in the fridge for 10 minutes or so before...

*mixing in your creamed butter into your yolk mixture...

*add in your vanilla for added aroma and flavor...

*put the icing mixture in the fridge until it sets and your ready to ice your meringue...

*remove your meringue from the wax paper and let it rest for 10 minutes...

*cut into half... or you can use as a whole, make sure you have 4 layers or more...

*chop pistachios for toppings...

*layer your cake...

*spread your icing mixture at the bottom then alternate with the meringue...

*look at our dog copper!

*let your cake solidify in the fridge first before putting in your toppings...

*pistachios are great for toppings because of its green color... you can also use your favorite nuts... or almond slivers for added decadence...

STYLE (bake) AWAY!

...

chen