Place the honey and peanut butter in a saucepan. Soften them over a very low flame, stirring l until combined.
Put the puffed rice in a bowl and pour the heated mixture in the saucepan over it
Mix and transfer to a mould lined with baking paper. Level, taking care to distribute evenly along the edges and in the corners.
Pour the pistachio cream over the puffed rice layer. Level and place in the refrigerator to firm up for at least 2 hours. When the cake is perfectly firm, remove it from the refrigerator, unmould it and gently remove the baking paper. The cake will be ready to enjoy.
0 servings