A tasty Dutch recipe. The vegetarian dessert contains the following ingredients: unsalted pistachios (peeled (baking compartment, 55 g)), mascarpone (a 250 g), granulated sugar, fresh mint leaves ((bag a 15 g), finely chopped), lime juice, butter cake (450 g), icing sugar (a 250 g), lemonade syrup (green grenadine) and dragee eggs hard (350 g).
- 1 bag unsalted pistachios peeled (baking compartment, 55 g)
- Tray mascarpone a 250 g
- 4 tablespoons granulated sugar
- 4 tablespoons fresh mint leaves (bag a 15 g), finely chopped
- 2 tablespoons lime juice
- 1 butter cake 450 g
- Bus powdered sugar a 250 g
- 3 tablespoons lemonade syrup green grenadine
- 1 bag dragee eggs hard 350 g
Roast the pistachio nuts on low heat in a non-stick pan until they start to smell.
Make sure they do not discolour.
Grind the mascarpone with the granulated sugar, the fresh mint and the lime juice into a green mass in the food processor or with the hand blender.
Cut the cake horizontally into 3 parts, spread the lower part with half of the mascarpone mixture, place the next part of the cake on top and spread with the other half of the mascarpone mixture.
Stir the powdered sugar with the grenadine into a firm glaze.
Put the last part of the cake on it.
Brush the top of the cake well with the green glaze, sprinkle the cake with the pistachio nuts and the sugared Easter eggs.
Leave in a cool place for half an hour and serve the cake in slices..
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