Ingredients
FOR THE BASE
DRY BISCUITS
180 g
BUTTER
100 g
FOR THE FILLING
FRESH CREAM
250 g
WHITE YOGURT
250 g
IGELING SUGAR
120 g
PISTACHIO CREAM
50 g
GELATIN SHEETS

Step 1
For the base: chop the biscuits and collect them in a bowl; pour in the melted butter and mix well.

Step 2
Pour the biscuit and butter mixture into a 20cm diameter springform pan and compact well using the back of a spoon. Transfer to the refrigerator and leave to compact for at least half an hour.

Step 3
Soak the gelatin sheets in cold water; once soft, squeeze it, melt it and then add it to the yogurt. Whip the cream with the sugar in a bowl, then add the yogurt and mix gently.

Step 4
Add the pistachio cream and mix delicately with a spatula to avoid dismantling the mixture.

Step 5
Pour the cream into the mold, level carefully and leave to rest in the refrigerator for at least one night.

Step 6
Once the resting time has elapsed, turn out the cake, taking care to delicately detach it from the edges of the cake tin with a small knife. Collect the pistachio cream for decoration in a pastry cone and decorate the surface of the cake as desired.

Step 7
Complete with whole pistachios and those reduced to grain and serve in slices.

8 g
FOR THE DECORATION
PISTACHIO CREAM
SHELLED PISTACHIOS