For the dough: 8 eggs
1 cup of granulated sugar
Grated zest of half a lemon
1 teaspoon of vanilla
9 tablespoons of flour
Half a glass of potato flour
One and a half tablespoons of margarine
For the cream: 2 egg yolks
Half a glass of powdered sugar
1 teaspoon of vanilla
Four and a half tablespoons of flour
1 glass of boiling milk
250 grams of room temperature margarine
1 cup of unsalted ground pistachios
1 cup of powdered sugar
For the sherbet: 1 glass of powdered sugar
Half a glass of water
Grated zest of 1 lemon
To decorate: Unsalted pistachios
FABRICATION
For the dough, in a deep bowl, whisk 4 egg yolks, 4 eggs, powdered sugar, grated lemon peel and vanilla for 10-15 minutes until it reaches a thick consistency. Add sifted flour and potato flour and mix with a wooden spoon. Add the melted and cooled margarine and continue mixing. Pour the dough you have prepared into a medium-sized round cake tin, greased and covered with oiled paper. Bake in a preheated 175 degree oven for 40-45 minutes. Set aside to cool after cooking. On the other hand, whisk the egg yolks together with the powdered sugar and vanilla in a pan for cream. Add flour and mix. Add boiling milk and continue stirring fast. Put the pot on the stove and cook it on high heat by mixing it with a wooden spoon until it reaches the consistency of pudding. Pour the cream into a tray to cool. On the other hand, whisk the room temperature margarine thoroughly and soften it. Take 1 tablespoon of cream and add it into the margarine and feed well. Add all the cream to the margarine and mix until the ingredients are mellow. Add unsalted pistachios and powdered sugar to the cream and set aside. For sherbet, take the powdered sugar and water in a pot and bring to a boil. Add the grated lemon peel and boil one more time. Cut the sponge cake you have cooled in half in the middle. Apply the syrup on both parts with the help of a brush. Spread half the cream on one layer of sponge and cover the other layer. Cover the top and sides of the pie with the remaining cream. Serve with unsalted pistachios by decorating the top and sides.
