Pistachio & Ginger cake

Recipe

1. Mix butter and sugar powder
2. Add Pate Damand slowly and keep mixing
3. Add egg, egg yolk and then whisk for 10~ 15 min
4. Make Meringue with egg white&sugar seperatly and fold 50% of Meringue
5. Add the sieved wheat flour( Cake), Oil soluble coffee extract, candied ginger, Jumbo Pistachio
6. Fold the rest of Meringue
7. Dividing 500g into the pound pan
8. Baking 150/170 degree, 45~ 50 min