Ingredients
Almond Sponge Biscuit
- 110 grams (3.88 ounces) flour
- 20 grams (0.71 ounces) cornstarch
- 1 teaspoon baking powder
- 40 grams (1.41 ounces) almond flour
- 150 grams (5.29 ounces) sugar
- 5 large eggs
Pistachio Cheesecake
- 220 grams (7.76 ounces) cream cheese
- 50 grams (1.76 ounces) cream (33-35% fat)
- 35 grams (1.23 ounces) sugar
- 1 large egg
- 22 grams (0.78 ounces) pistachio paste
Strawberry Confit
- 5 grams (0.18 ounces) gelatin
- 125 grams (4.40 ounces) strawberry puree
- 30 grams (1.06 ounces) sugar
- 6 grams (0.21 ounces) cornstarch
Vanilla Mousse
- 180 grams (6.35 ounces) milk
- 1 vanilla pod
- 350 grams (12.35 ounces) white chocolate
- 12 grams (0.42 ounces) gelatin
- 200 grams (7.05 ounces) half-whipped cream
Equipment
- Mixer
An electric mixer will save you time and effort, ensuring your ingredients are well incorporated.
- Sieve
A fine-mesh sieve is crucial for eliminating lumps from dry ingredients, giving you a perfectly smooth batter.
- 18 cm (7-inch) Cake Molds
Using the right size mold is essential for the structure and layers of the cake. Ensure you have at least two molds for efficiency.
- Baking Paper and Foil
Grease-proof baking paper for lining the molds and foil for wrapping the cheesecake mold to prevent leakage.
- Spatula
This tool is indispensable for gently folding in ingredients and scraping down the sides of bowls.
- Blender
A stick blender will help you achieve a smooth consistency when blending the vanilla mousse.
Instructions
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Servings
Variations
Faq
- How do I know when my sponge cake is done baking?
Your sponge cake is ready when it’s golden brown and a toothpick inserted into the center comes out clean.
- Can I use store-bought pistachio paste?
Absolutely, store-bought pistachio paste works great and saves you some prep time. Just make sure it's high-quality for the best flavor.
- How do I prevent the cheesecake from cracking?
Bake it at a low temperature and cool it gradually by letting it sit in an open oven before refrigerating overnight.
- Can I prepare the components in advance?
Yes, you can prepare the almond sponge, pistachio cheesecake, and strawberry confit a day ahead and assemble the dessert when you’re ready to serve.
- What’s the best way to achieve a smooth vanilla mousse?
Ensure your milk and vanilla mixture is well blended with the chocolate and gelatin, and let it cool before incorporating the half-whipped cream to get a lush texture.
- Can I use a different type of chocolate for the mousse?
Yes, you can use milk or dark chocolate instead of white chocolate, depending on your flavor preference. Just note that it might alter the overall taste profile slightly.