Cake with Strassberries

Pistachio Cake with Strassberries

These cakes are even more delicious with sweet ICONS strassberries.


125 unsalted, pealed Pistachio nuts
125 gram cane sugar
7 Egg whites (210 gram)
250 gram butter
210 gram icing sugar
85 gram wheat flour
10 ICONS Strassberries


Preheat 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 stirring, let it roast a couple of minutes until it thickens a little. Take off the heat.

Melt the butter and put in the icing sugar and wheat flour through a sieve while stirring 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.

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 don’ t turn brown. 

When cooled down sprinkle with icing sugar, serve with Creme Fraiche/Sour Cream and sprinkle with Vanilla. Decorate with the strassberriess.