All around A Little Pistachio Cake and some Pansies.

This little very delicious Pistachio Cake I have found inspiration to in the cookbook "Meyers Kager" from the Danish cook Claus Meyer. I very seldom eat cakes and when I do the cake have to be of very good quality, rich and good ingredients - this is absolutely great.

Well I love Pistachios and are aboslutly in love with Pansies - big love, so here I combine the two. Pansies are fantastic decoration on cakes and then they are also eatable. For decoration I also have found a very special berry in the local supermarked - A Strassberry. A Strassberry is a hybrid of Raspberries and Strawberries. It is and old sort, that originate from South America from the 1900. It has been relanced in England and now you can also find it aganin here in Copenhagen. A very aromatic berry, I would love to grow them in the countryside.

Pistachio Cakes 10 pcs.

125 unsalted Pistachio nuts without the shell and you also have to put them in boiling water to remove the brown skin.
125 gram cane sugar
7 Egg whites (210 gram)
250 gram butter
210 gram icing sugar
85 gram wheat flour

Preeheat the oven for 180 degrees C. hot air - Convection Oven.

Strip the skin of the unsalted Pistachios or else the cakes will become more brown than green.
Blend the Pistachios with the cane sugar in a Food processor very fine, add the egg whites blend a little more to a total mass.
Put the mass in a pot and heat slowly while stiring, let it roast a couple of minutes until it thikens a little.
Take off the heat.
Melt the butter and put in the icing sugar and wheat flour through a sieve while stiring to avoid lumps.
Now turn the Pistachio mass in the butter mass and mix it all very good.
Put the dough in the refrigerator and let it rest for one hour.
Then fill the dough in small forms, I use a silicone form, that I just invested in.

Bake the cakes in the middle of the oven for 10-15 minutes at 180 Degrees C.
Turn down the heat at 150 Degrees C and bake for further 10 minutes, watch them so they dont turn
brown.
When cooled down sprinkle with icing sugar, Serve with Creme Fraiche/Sour Cream and sprinkle with Vanilla. Decorate with Pansies and berrys.

Enjoy
Tina Brok