Yoghurt cake with pistachio

Torta di yogurt al pistacchio

Ingredients 8 pieces, the bottom

100 grams of cold butter

180 grams of biscuits (neutral taste)

Padding

8 grams of gelatine sheets

250 grams whipped cream (1/8 litre)

120 grams of icing sugar

250 grams of Greek yogurt

50 grams of pistachio cream

Decoration 50 grams of pistachio cream

Peeled and coarsely chopped Pistachio nuts

20 cm springform pan

Piece of baking paper

🕐 20 🔪 30+120 ✋🏽 👩🏼‍🍳

1. At the bottom of the springform pan, wedge a piece of baking paper between the ring.

2. Soak the gelatine sheets in a little cold water.

3. Grind the biscuits with a hand blender or blender into fine crumbs.

4. Melt the butter and stir in the crumbs. Spread the bottom of the springform pan (which you have lined with baking paper) with this mixture so that it forms an even base. Press in well. Place in the fridge for at least 30 minutes.

5. Heat a little water in a pan and dissolve the gelatine in it. Stir occasionally and allow to cool. Mix this with the yoghurt.

6. Whip the cream until stiff with the icing sugar.

7. Add the yoghurt to the cream and stir carefully so that the mixture remains firm.

8. Now carefully fold in the pistachio cream.

9. Remove the base from the fridge and spoon the yoghurt, cream and pistachio mixture onto it. Smooth out nicely and leave to set in the fridge for at least 2 hours.

Remove the cake from the refrigerator and the springform pan. Place it on a dish. Pour the pistachio cream for the garnish into a garnishing syringe and decorate it on top. Then sprinkle the coarsely chopped pistachios over it.

👉🏽 This is a pretty small cake. You can also make a larger cake with double the amount. Then put in 18 grams of gelatin just to be sure to keep things firm.

👉🏽 You can vary the flavors of the base. Also try chocolate chip cookies or any other flavor you think goes well with pistachios.