Recipe By : Michael Roberts
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Butter -- room temperature
1 c Granulated sugar -- +1 tb
5 Eggs -- separated
1/2 c Dry bread crumbs
2 c Unsalted pistachio nuts --
- finely chopped
1 c Lemon curd -- for garnish
Preheat oven to 350°F. Butter and flour a 9" springform pan.
In a bowl, cream the butter and 1 cup of the sugar together until
light and fluffy. Add the egg yolks one at a time, beating well
after each addition. Add the bread crumbs and all but a scant
1/4 cup of the pistachios. Beat 1 minute to combine. Set aside.
In a separate copper or stainless bowl, beat the egg whites until
soft peaks form. Add remaining 1 tb sugar and continue to beat
until soft dry peaks form.
Whisk 1/3rd of the whites into the pistachio mixture to lighten.
Then gently fold in the remaining whites.
Pour into the prepared pan and smooth top with a spatula. Bake 30
to 35 minutes, or until a cake tester inserted in the center comes
out clean.
Cool in the pan on a wire rack for 1 hour. Remove the sides of the
springform pan and continue to cool torte completely.
Spread 1 cup of the lemon curd garnish on top and sprinkle with the
reserved pistachios.
Yield: 8 Servings
Recipe FROM: The Ma Cuisine Cooking School Cookbook
