Raspberry Pistachio Bar Cake

Working Method

Bar Cake

Mix all ingredients together for 1 min at slow speed.
Scrape the bowl and mix for another 5 min at medium speed.
Deposit 30g batter in each silicone pan.
Pipe 8g of Vivafil on top of the batter.
Bake at 165°C covered with a tray on top, for about 30 minutes.
Pipe a second layer of Vivafil on top (optional).
Freeze the cakes before demolding.

Enrobing

Melt White Wafers and mix in the pistachio paste and chopped pistachios.
Enrobe frozen cakes and let set.

Ambiante

Whip Ambiante at medium speed for about 4 minutes.
Fill a piping bag with a small rose tip and set aside.

Composition and Decoration

Pipe Ambiante waves on top and decorate with Chopped Pistachios

Tips & Tricks

This recipe yields approximately 60 Cakes.
The drop batter depends on what pan you use.

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