Cocoa and Pistachio Crumble Cake
Difficulty
Medium
Preparation Time
30 minutes
Cooking Time
35 minutes
Portions
10
Ingredients
Ingredients
For the cake:
- 450 g all-purpose flour (00)
- 25 g hazelnut flour
- 25 g pistachio flour
- 150 g sugar
- 130 g soft butter
- 1 whole egg
- 1 egg yolk
- 1 small cup cold whole milk
- 16 g baking powder
- 2 tbsp chopped pistachios
- Seeds of 1 Bourbon vanilla bean
- Pinch of salt
For the filling:
- 150 g Babbi Cocoa Cream
- 100 g cooking cream
- 150 g Babbi Pistachio Cream
Preparation
Preparation
- Sift the flours with the baking powder and add the soft butter in small pieces.
- In another bowl, beat egg and yolk with salt and vanilla; add to the flour mixture.
- Add sugar, chopped pistachios and finally the milk. Mix gently until medium-sized crumbs form.
- Prepare the filling by mixing Babbi Cocoa Cream with cooking cream until smooth.
- Butter the cake tin, line the base with baking paper and dust the sides with flour.
- Pour half the crumble mixture into the tin, then spread the cocoa cream, followed by Babbi Pistachio Cream.
- Cover with the remaining crumble mixture.
- Bake at 190°C for 30–35 minutes, until golden.
- Cool, unmould and dust with icing sugar.
Recipe by La Ricetta che Vale
