Honey sponge cake with pistachio crispies & sundae mousse

Ingredients

Honey Sponge

4 eggs

80 grams (2/3 cup) sugar

70 grams (2.5 ounces) liquid honey

100 grams (7 tablespoons) vegetable oil

Pinch of salt

150 grams (1 1/4 cups) flour

1 teaspoon baking powder

Crispy Pistachio Layer

40 grams (1.4 ounces) pistachio paste

30 grams (1.1 ounces) chopped pistachios

25 grams (0.9 ounces) milk chocolate

35 grams (1.2 ounces) wafer crumbs

Pistachio Caramel

75 grams (1/3 cup) whipping cream

50 grams (1/4 cup) cane sugar

30 grams (2 tablespoons) butter

1 tablespoon glucose syrup

2 tablespoons pistachio paste

Sundae Mousse

130 grams (1/2 cup) whipping cream #1

100 grams (3.5 ounces) white chocolate

4 grams (0.14 ounces) gelatin

110 grams (1/2 cup) whipping cream #2

5 tablespoons freeze-dried raspberries

Coating Cream

350 grams (12.3 ounces) cream cheese

55 grams (4 tablespoons) butter

60 grams (1/2 cup) powdered sugar

2 tablespoons pistachio paste

Instructions

Step 1

Preheat your oven to 170°C (338°F). Prepare an 18cm (7.09 inches) baking tin.

Step 2

Step 1: Whip the egg whites with half of the sugar and a pinch of salt until stiff peaks form. Ensure the bowl is completely clean and dry to achieve the best results.

Step 3

Step 2: In a separate bowl, whip the egg yolks with the remaining sugar until the mixture is white and fluffy. Add the oil and honey, then whip to combine.

Step 4

Step 3: Sift the flour and baking powder together. Add to the yolk mixture alternately with the egg whites, in thirds, folding gently with a spatula each time from top to bottom. Be gentle to maintain the airy consistency.

Step 5

Step 4: Pour the batter into the prepared tin and bake for 40-50 minutes or until a skewer inserted comes out clean. Start checking at 40 minutes to avoid over-baking.

Step 6

Step 5: Cool the sponge in the tin, then remove, wrap in cling film and refrigerate for several hours. Slice the chilled sponge into 3 equal layers.

Step 7

Step 6: For the Crispy Pistachio Layer, mix all the ingredients together and spread evenly on baking paper to a thickness of 5mm (0.20 inches). Freeze and then chop into pieces.

Step 8

Step 7: To make the Pistachio Caramel, combine the cream, sugar, and butter in a saucepan and heat. Add the glucose syrup while stirring. Cook until slightly thickened and bubbles form. Remove from heat, stir in the pistachio paste, and let it cool at room temperature.

Step 9

Step 8: Soak the gelatin in water (use a ratio of 1:6). Bring the whipping cream #1 to a boil, add the white chocolate, and leave it for a minute. Stir to combine, then add the gelatin and mix thoroughly. Whip whipping cream #2 to soft peaks and fold into the mixture.

Step 10

Step 9: For the Coating Cream, beat the softened butter with powdered sugar until white and fluffy. Add cream cheese and beat until smooth. Finally, mix in the pistachio paste.

Step 11

Step 10: Assemble the cake using an acetate-lined ring: Start with a layer of sponge, followed by the crispy layer, mousse, freeze-dried raspberries, another sponge layer, caramel, more mousse, more raspberries, and the final sponge layer. Chill the cake well, preferably overnight.

Step 12

Step 11: Cover the cake with coating cream and decorate as desired. Use a hot knife for a smooth finish.

Servings

This honey sponge and pistachio delight is a showstopper! Serve it as a statement dessert at your next dinner party, and watch your guests marvel at the layers of crispy pistachios, creamy mousse, and delicate flavor combinations. 😍✨

For a real crowd-pleaser, try pairing this cake with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. The sweetness and creaminess will complement the nutty and honey flavors perfectly. 🍦🍫

Feeling fancy? Add a sprinkle of edible gold leaf and a handful of fresh raspberries on top for an elegant touch that’s sure to impress. 🍇🌟

Equipment

18cm Baking Tin

Ensure it's properly greased or lined with parchment paper to prevent sticking.

Mixing Bowls

Use different sizes to keep your ingredients organized.

Hand Mixer or Stand Mixer

Helps in achieving the perfect consistency for your batters and creams.

Spatula

Great for folding ingredients without deflating your whipped mixtures.

Whisk

Perfect for whipping eggs and cream to the desired peaks.

Acetate Film

Useful for clean layer assembly and easy removal in the cake ring.

Baking Paper

Essential for spreading out your crispy pistachio layer and preventing sticking.

Saucepan

Needed for making the caramel layer.

Variations

Gluten-Free Variation 🌾❌: Substitute the flour with a gluten-free baking mix in the same amount (150g). Ensure all other ingredients, such as baking powder and wafer crumbs, are labeled gluten-free.

Vegan Variation 🌱❤️: Replace the eggs with a mixture of 1 tablespoon ground flaxseed and 3 tablespoons water for each egg (4 tablespoons ground flaxseed and 12 tablespoons water total). Substitute vegan whipping cream for the dairy cream and use a plant-based butter. Opt for vegan chocolate and ensure all other ingredients are plant-based.

Faq

Why did my sponge cake collapse?
This usually happens if the egg whites were not beaten to stiff peaks or if the batter was over-mixed, causing the air to escape.
How do I prevent the cake from sticking to the baking tin?
Make sure to properly grease the tin with butter or oil, and line it with parchment paper.
How do I know when the cake is baked?
Insert a dry skewer into the center of the cake. If it comes out clean, your cake is ready.
Can I make the pistachio paste at home?
Yes, blend roasted pistachios in a food processor until smooth. Add a bit of oil if needed to achieve the right consistency.
How to achieve a smooth coating cream?
Ensure your butter and cream cheese are at room temperature before beating them together to avoid lumps.
Can I freeze the cake?
Yes, you can freeze the entire assembled cake. Wrap it tightly in plastic wrap and foil to protect it from freezer burn.