Pistachio cake

Mix the coconut fat, the icing sugar, the salt and the almond powder into a dough

Add the vegan-top and mix

Mix the flour, and potato starch

Cool the dough and roll out to 2 mm

Cut out 8 cm a ring and bake the sablé at 150 ° C for 20 min

Cut out 18 cm a ring and bake the sablé at 150 ° C for 40 min.

Mix the pistachio praline whit almond milk, lime juice and salt

Whip the aquafaba whit the sugar

Mix the hazelnut powder, flour, baking powder icing sugar and corn starts

Melt the coconut fat an mix whit the pistachio praline

Add the pistachio mixture whit the airy aquafaba and add the dry ingredients

Bake the bisquit in a 14 cm ring at 180°C fore 20 min

Mix the pectin with sugar

Heat the puree to 50 °C add sugar mixed with pectin

Blend and heat to 85°C

Mix the pectin with sugar

Heat 150 gr of the Debic Vegan-Top and water add the pectin, cook for 2 min add the pistachio pate

Whip the rest of the Debic Vegan-Top at medium speed till air

Mix the nuts pate whit the Debic Vegan-Top

Heat water with sugar (1) to 50 ° and mix the pectin with sugar (2).

Add the pectin to the water and blend with a hand blander

Heat to 85° before adding lemon juice, pistachio pate and Debic Vegan top

Cover surface with plastic film and refrigerate for 24 hours before use

Combine the Vegan-top and sugar

Whip to the correct consistency.