Cake with almond and pistachio

Submitted by enr on 09 Jan 2010
425 g sugar
275 g whole milk
1 tsp ground cardamom
275 g ground almonds
175 g coarsely ground pistachios
green food dye for coloring (optional)
# For decoration:
25 whole almonds
25 whole pistachios
Sugar is heated with 350 ml water. Boil until the syrup thickens. Milk powder and cardamom are divided into two bowls. To either add the ground almonds, and to the other - in large pieces milled pistachios. The syrup is divided into two parts - one part was added to the almond mixture, and the other is colored and added to a mixture of peanut. Confusing smooth paste. Almond paste is placed in a square baking dish, top spread peanut paste and smoothed. Outlined 25 squares (with a sharp knife) and each is decorated with almond nut and pistachios. Cooled and cut into 50 triangles.
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09 Jan 2010