soft pistachio cakes with morello cherries

Name: Soft Pistachio Cakes with Morello Cherries
Ingredients: 300 gram(s) raw almond marzipan 50%; 20 gram(s) pistachio paste; 150 gram(s) eggs; 30 gram(s) sifted flour; 75 gram(s) melted butter; 5 gram(s) kirsch; - morello cherries

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38 Pinches 1 Photo

Jordan Michelle Falco

Orlando, FL

Updated on Jul 23, 2011

IPP - Week 3 May 24th These soft cakes are topped with pistachio butter cream and dried cherries. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm

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Ingredients

300 grams raw almond marzipan 50%
20 grams pistachio paste
150 grams eggs
30 grams sifted flour
75 grams melted butter
5 grams kirsch
- morello cherries

How To Make soft pistachio cakes with morello cherries

Step 1

Work the marzipan and the pistachio paste in an electric mixer fitted with the paddle, gradually adding the eggs. Add the flour, the melted butter and the Kirsch. Do not over work the mixture.

Step 2

Pipe into buttered "Flexipan" trays of 4cm in diameter (fill to 3/4 only). Top each cookie with a small morello chery after draining them well. make in a fan forced oven at 180C for about 8 to 10 minutes. AFter cooking, brush them with either Kirsch or with the juice from the cherry jar.
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