Pistachio Microwave Sponge Cake

Name: Pistachio Microwave Sponge Cake
Ingredients: 220 g pistachio paste; 180 g egg whites; 60 g almond flour; Zest of 4 lemons; 6 oz lemon juice; 4 large eggs; 8 oz unsalted butter, softened; 5 g agar agar; 1-½ cups raspberry puree; 2 tbsp granulated sugar; 1 tbsp Versawhip; 1 tsp xanthan gum

with Lemon Cream Raspberry Foam & Raspberry Gel

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Pistachio Microwave Sponge Cake

220 g pistachio paste
180 g egg whites
60

Cake
Dessert
Gluten-free
Vegetarian
Low carb
Keto
Low calorie

Method

Pistachio Microwave Sponge Cake

Process pistachio paste, egg whites, and almond flour in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for a 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.