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2016-06-29
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This is a chiffon cake so it is lighter, less intense in flavor compared to the usual pistachio cake. There are two layers of chiffon cake and a layer of pistachio cream in between. The rest of the cake is puffed up by fresh cream that goes all the way around and over the cake. The pistachio cream was scrumptious--rich and smooth--and the chiffon cake was very tender. It's difficult to make chiffon cake this soft and moist at home, because home recipes usually call for a higher flour to liquid r
The pistachio cream was scrumptious--rich and smooth--and the chiffon cake was very tender. It's difficult to make chiffon cake this soft and moist at home, because home recipes usually call for a higher flour to liquid ratio for a more stable cake, yet this is also why they might be drier. In terms of flavor, though, it was not as rich as I had hoped. But I loved the base, which was softened pastry plus hard white chocolate.
My only criticism would be that there's too much fresh cream wrapping the cake, which tends to take away from the delicious pistachio cream (that makes up less than 1/3 of the cake), making it less obvious that the cake is pistachio-flavored. But then again, I could always eat this without the cream!
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