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Limoncello pistachio pastries
A delicious combination of limoncello, pistachio and almond!
220°C
5 min
96 pieces
Ingredients
Almond sponge:
1.400 gr
Damco sponge cake mix extra fine
1.200 gr
Whole egg
200 gr
Water
400 gr
Butter, melted
800 gr
Damco almond broyage
Pistachio butter cream:
2.000 gr
Butter
1.000 gr
Pomokrem
400 gr
Chocuise souplesse pistacchio
Limoncello butter cream:
2.000 gr
Butter
1.000 gr
Pomokrem
400 gr
Chocuise souplesse Limoncello
InstructionsPrintDownload PDF
Instructions for the almond sponge:
- Mix Damco sponge cake mix extra fine with the egg and water. Mix at the highest speed for 12 minutes.
- Carefully fold in the melted butter and Damco almond broyage.
- Spread the batter onto baking paper and bake.
Instructions for the butter cream:
- Beat the soft butter with a wire whisk in the machine until it is light and airy.
- Finally, carefully stir in the Pomokrem and melted Souplesse.
Putting it all together:
- Divide the two creams and the almond biscuit into layers.
- Finish off with light yellow-coloured marzipan.
- Cut the pastry into 5 x 10 cm pieces.
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