Chiffon Cake with Pistachio Cream

of Dolcezze di Valentina

Level: Medium

Preparation time: 15 minutes

Cooking time: 60 minutes

Portions: for a 26 cm chiffon cake mould People

Ingredients

8 eggs
320 g Italian “00” flour
70 g pistachio flour
300 g sugar
140 ml seed oil
120 ml water
80 ml pistachio liquor
1 sachet baking powder
a pinch of baking soda
150 g Cremadelizia Pistacchio Babbi.
3 teaspoons Cremadelizia Cacao Babbi
Cannoli Babbi, to taste
Dark chocolate, to taste

Preparation

Separate the yolks from the whites and whisk the latter. In another bowl, add the dry ingredients: flour, sugar, pistachio flour, baking powder and baking soda. Then add the egg yolks and stir. Then add the liquid ingredients and mix well. Finally, gently incorporate the egg whites, mixing from the bottom up.
Place in a 26 cm diameter chiffon cake pan and bake at 150 ºC for 60 minutes.
Remove from the oven and leave to cool upside down.
When cold, decorate with Cremadelizia Pistacchio Babbi, a few tablespoons of Cremadelizia Cacao Babbi, whole and crumbled Cannoli Babbi, and a few flakes of dark chocolate.