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  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.

     

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  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.

    INGREDIENTS:

    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.

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Wednesday, 25 March 2015 00:00

Pistachio from Bronte strawberry cake Featured

Written by 

Pistachio strawberry cake

120 grams of Butter, softened

175 grams of Sugar, white
2 Egg, room temperature
100 grams of Greek yogurt
150 grams of Pistachio nuts, shelled
125 grams of White wheat all-purpose flour
125 grams of Cornstarch
2 teaspoons of Natural vanilla extract


1 teaspoon of Baking powder
1/2 teaspoon of Baking soda
1 pinch of Table salt
200 grams of Mascarpone
100 grams of Powdered sugar
120 grams of Cream, whipped
1 teaspoon of Vanilla, paste
200 grams of Strawberries, fresh, medium sized
50 grams of Pistachio nuts, chopped

Preheat your oven to 180°C. Prepare a 20 cm baking tin which has been well buttered and covered with baking paper, set aside. Put pistachio nuts in an oven tray and bake for 5 minutes. Allow to cool. Place pistachio nuts into a blender and blitz for a few second until you get pistachio crumbs. Set aside.

In a bowl place your cake flour, cornstarch, baking powder, baking soda and salt. Mix until well combined.

In a large bowl mix the softened butter until fluffy and creamy. Add white sugar and mix again until the sugar is well incorporated.

Add one egg and mix again, add the other egg, mix until well combined.

Add your vanilla extract, incorporate Greek yogurt, slowly mix.

Add the flour mix and chopped pistachios and incorporate until well combined.

Pour the batter into the prepared baking tin. Bake in the preheated oven for about 35-40 minutes. Test the cake by inserting a clean wooden skewer in the middle of the cake. If the skewer comes out clean, then your cake is baked.

Let the cake sit at room temperature for about 10 minutes, release the cake from the tin on a wire rack and allow to cool at room temperature until completely cooled.

For the topping: in a mixing bowl place your Mascarpone cheese together with the powdered sugar, whipping cream and vanilla paste. Mix well until you get a smooth fluffy texture.

Dollop the cream cheese over the cooled cake and top with fresh strawberries and more chopped pistachios.

Place your cake in the fridge to chill for about 1 to 2 hours. Slice and serve.

Fonte:http://worldrecipes.expo2015.org/en/recipe-pistachio_strawberry_cake_9215.html



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