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
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.
Instructions
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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. 🍇🌟
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.