Ingredients
Ingredients:
- 16 Marie biscuits
- 225 grams pistachios
- 330 grams caster sugar
- 2 teaspoons baking powder
- 240 grams white chocolate
- 8 egg whites
- Icing Sugar to Dust
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Marie Biscuits into the TM bowl
"Closed lid" Turbo 4 times. Set aside into another mixing bowl.Place Pistachios into TM bowl
"Closed lid" Turbo 4 times . Set aside with biscuitsCut chocolate buttons each into quarters. Set aside with biscuits and pistachios.
Add caster sugar and baking powder to the other dry ingredients. Mix well.
1. Thoroughly clean and dry TM bowlas per the EDC cook book page 5 (Vinegar Wash)
2. Separate 8 Eggs- we only require the egg whites.
3. Insert the Butterfy.Place egg whites into theTM bowl and whip for 5mins speed 3.5- or untilstiff and peaks form.
1. Add 1/3 of the egg mixture to the dry ingredients and stir well.
2. Add the remaining egg mixture and fold gently, taking care not to knock the air out of the eggs.
3. Pour the mixture into the prepared tin and bake for 45 mins.
4. Let the cake cool in the turned off oven.
5. Dust with icing sugar to serve
Pre heat oven to 180 degrees. Line a 21cm spring form tin
Preparation of Egg Whites:
Putting the Cake together
Tip
Ensuring your bowl is clean is the first most inportant step before whipping your egg whites.
Dont over mix the egg whites once you have added them to your dry ingredients- do this very gently.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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