Part 4/6:
- Bake the Base: Spread the batter onto a silicone mat and bake at 180°C (355°F) for about 15 minutes. Allow it to cool completely after baking.
Creating the Filling
While the sponge cake cools, prepare the enticing pistachio filling:
Mix Proteins: Combine 45 grams of whey protein and 45 grams of casein in a bowl. Using unflavored protein is encouraged to maintain versatility in flavor.
Adding Fiber: Incorporate soluble corn fiber, which contributes to texture and keeps the recipe bloat-free.
Sweeten and Flavor: Add around 60 grams of alulose and pistachio paste, stirring together to achieve a creamy consistency. Gradually introduce water, spoon by spoon, to reach the perfect thickness.