pistachio-amarena cherry Cakes

pistache_amarena_cherry_cake (1 of 3)amarena_cherry_cake (1 of 3)

Writen by Ben

After making the revisited Black forest, we had a bunch of amarena cherries left over.
I decided to finish them and make some cakes.
I am disappointed by those recipes.
The striped one is kind of tricky to “parer” (cut the edges to make it clean) and the biscuit is to heavy and it is overall too sugary.
I made the jam with “regular” cherries because you cannot find “Griottes” cherries in Seoul.
I would prefer to do a kind of fluffy biscuit cuillere or a pistachio dacquoise. And even making it this way, it sounds a little bit stifling.
Here is the recipe:
http://lapistacheraie.com/2013/12/02/recette-14-le-cake-pistache-griotte/

I made the pistachio paste by following this recipe:
http://www.cestmafournee.com/2012/10/ma-100eme-recette-la-pate-de-pistache.html

The pistachio paste is probably the only good thing to keep…

pistache_amarena_cherry_cake (2 of 3)amarena_cherry_cake (2 of 3)

The big loaf cake isn’t that bad compared to the striped one but there is a lack of pistachio taste and it might work way better shaped in mini molds.
I suggest you to mix it with fresh cherries too.
Do not push down cherries too much or they will sink to the bottom.
Here is the recipe:
http://cuisinedefadila.com/cake-pistache-cerise-amarena/


pistache_amarena_cherry_cake (3 of 3)amarena_cherry_cake (3 of 3)

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