Parfait Cake with Lemon and Pistachio

Light parfait cake with lemon, pistachio and marzipan ..

Preparation steps

Grind the biscuits and mix with the room temperature butter. Dip into a 24cm diameter mold lined with greaseproof paper.
Heat the lemon juices. Soak the gelatin in cold water. When softened, drain and add to the hot juice. Stir and add the yogurt. Make a sweet cream and mix with a mixture of lemon and yogurt. Divide the mixture into two parts and add coarsely ground pistachios to one. On the biscuit base, first pour the part with the pistachio and then the rest of the cream.
Keep the marzipan at room temperature. Mix it with powdered sugar and 2.3 drops of paint. Roll it out thinly and cut to the diameter of the cake. Cover the cake and decorate with chocolate and pistachios.

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Rosa Cooking