This cake with pistachio is dazzling, impressive and absolutely tasteful. With only 3 ingredients, flourless, sugarless and naturally gluten-free.
Coarsely chop the pistachios with a knife. You mustn’t do it in a food processor because pistachios shouldn’t be too fine chopped or powdery.
Separate the egg whites from the yolks. Put 4 egg whites in the bowl where you’ll beat them to make meringue and the 1 egg white put it in a bowl with the pistachio cream. Keep the yolks in an airtight container in the fridge and see Section “Tips” to get an idea what you can do with them.
Beat the 4 egg whites in the mixer, at low speed, but very well, so that they become a stiff meringue. It took me about 10 minutes with my own stand mixer.
Mix the one egg white with the pistachio cream.
Your meringue is ready when you turn upside down the bowl where it was beaten and it is firm. When your meringue is ready, pour the pistachio cream mixed with the egg white into the meringue little by little at a time. Mixing lightly with a spatula, each time, so that it does not lose its volume, but also becomes a well-mixed mixture.
At the end, add the pistachios and mix lightly with a spatula so that they go throughout the mixture.
Pour the mixture in a buttered pan or silicone pan with a diameter approx. 28cm/ 11” inches.
Place the pan in a larger pan that has water inside and bake (conventional) in the oven at 160°C/325°F for about 30 minutes. Make the toothpick test to see if it's baked. (see tips*)
When it is baked, take it out of the pan with the water and leave the cake on the kitchen counter to cool well before turning it over on a plate.
Melt the white chocolate couverture with the sunflower oil in a bain-marie and stir until the chocolate melts. Pour this mixture over your cake so that it covers the entire surface. Decorate the top with pistachios.
Then place it in the fridge for about 3 hours so that it cool well before serving.
Servings 0