ingredients

120 g of egg yolks
170 g of sugar
125 g flour
1 pinch of baking powder
80 g of mascarpone
25 g pistachio paste
• 60 g clarified butter (melt the butter, let the whey settle to the bottom and recover the butter)
• 80 g of fresh cherries, pitted
• 1 pinch of salt
• 25 g whole pistachios pruned

Equipment

1 cake mold of 22 cm

Steps

Step 1

Preheat the oven to 160 ° C (5/6 th).

2nd step

In a bowl, whisk the egg yolks with the sugar. With a spatula, add the flour, pinch of salt and yeast.

Step 3

Mix gently, then stir in mascarpone, butter and pistachio paste: the mixture should be even.

Step 4

Add the cherries and pistachios, mix.
Pour this mixture into the buttered and floured mold.

step 5

Bake and cook for 40 minutes. Test the cooking: poke the cake with the blade of a knife, it must come out clean.

Step 6

Allow the cake to cool before unmolding and wrapping with a film of food. Keep it in a cool, dry place.

tips

To obtain a well inflated cake, yeast makes all the difference. We like Dr. Oetker's. Its Ancel chemical yeast guarantees a successful cake with a light, airy and mellow texture. Another advantage: it remains very affordable (0.72 € the 6 bags), in supermarkets.