How to make
The sponge cake is cut into three cake layers.
For the cream, beat the pistachio cream with half the yogurt and the sugar. Add the rest of the products and beat for 3-4 minutes on medium speed.
In ring of the cake tin, placed on a cake base, place a cake layer, cover with 1/3 cream.
The procedure is repeated with the remaining cake layers and cream. The surface is leveled out and engraved using a knife.
Leave the cream cake in the refrigerator for at least 4 hours. Finally, it is decorated with the flowers.
Yes! The Astrid pistachio cake layers are not poured with syrup. They absorb the liquid of the yogurt and the melted sugar!
