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


  • 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.


Step 1

1. The day before assembling the cake, prepare the almond sponge biscuit, pistachio cheesecake, and strawberry confit. Prepping in advance helps the flavors develop and makes assembly easier.

Step 2

2. For the Almond Sponge Biscuit: Preheat the oven to 170-180 °C (340-355 °F). Sift the flour, cornstarch, and baking powder into a bowl; add the almond flour and mix everything together. Sifting helps to incorporate air and remove lumps.

Step 3

3. Whip the eggs with a pinch of salt and sugar until you get a fluffy mass. Gently fold in the flour mixture with a spatula until smooth. Do not overmix. Overmixing can cause the sponge to be dense and less airy.

Step 4

4. Pour the batter into 2 molds of 18 cm diameter, or one mold to later cut into two parts. Bake for approximately 35 minutes or until a toothpick comes out clean. Trimming the edges before assembly ensures a clean look.

Step 5

5. For the Pistachio Cheesecake: Preheat the oven to 130 °C (265 °F). Combine all cheesecake ingredients in a mixer bowl. Using room temperature ingredients helps to achieve a smoother batter.

Step 6

6. Grease the sides of a 14 cm diameter mold, line the bottom with baking paper, or cover a ring with foil. Pour in the batter and bake for approximately 1 hour. The center should still have a slight 'jiggle'. Let it remain in an open oven for an hour, then refrigerate for at least 5-6 hours, preferably overnight.

Step 7

7. For the Strawberry Confit: Soak 5 grams of gelatin in cold water in a 1:6 ratio. Be precise with gelatin measurement to get the perfect set.

Step 8

8. Heat the strawberry puree in a saucepan. Gradually add the sugar and cornstarch mixture while stirring constantly until it thickens slightly and starts boiling. Remove from heat and stir in the soaked gelatin. Mix until smooth.

Step 9

9. Pour the strawberry confit into a mold (sphere-shaped if desired) and freeze. Freezing helps in easy handling and assembly.

Step 10

10. For the Vanilla Mousse: Bring the milk and vanilla pod to a boil, then pour over the white chocolate and gelatin. Blend until smooth. Infusing the milk with vanilla enhances the flavor.

Step 11

11. Cool the mixture to 35 °C (95 °F) and gently fold in the half-whipped cream. Using a thermometer ensures the perfect consistency for folding in the cream.

Step 12

12. Assembling the Cake: Layer the almond sponge, pistachio cheesecake, and strawberry confit as desired. Optionally, you can also assemble the cake with creamy cheese cream instead of the mousse.


Picture this—a slice of this exceptional cake on your plate, ready to dazzle your guests or treat yourself to a slice of heaven. The balanced combination of almond, pistachio, strawberry, and vanilla flavors makes it a versatile delight for any occasion. First, serve it slightly chilled, as the textures and flavors meld beautifully when cool. Add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside for an extra touch of indulgence. If you’re feeling extra fancy, pair it with a glass of sparkling wine or a cup of aromatic coffee to elevate the experience further. For the presentation, consider garnishing the plate with some fresh strawberries, a sprinkle of crushed pistachios, and a drizzle of white chocolate. Whether you're hosting a sophisticated dinner party or enjoying a quiet afternoon tea, this cake promises to be the showstopper that leaves everyone asking for seconds.


If you're looking to make this luscious dessert gluten-free, swap the flour with a gluten-free all-purpose blend and ensure your baking powder is also gluten-free. For a vegan twist, replace the eggs with a mixture of flax seeds and water (1 tablespoon of ground flaxseed soaked in 3 tablespoons of water per egg). Use vegan cream cheese, non-dairy milk, and vegan white chocolate for the mousse. Substitute gelatin with agar-agar, following the package instructions for the correct conversion. These variations ensure everyone can enjoy this elegant dessert without compromising on taste or texture.


  • 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.

Nutrition facts

Nut BOOM cheesecake
Recipe Yield:1 cake
Calories:2800-3200 calories per cake
Calories (Min - Max):2800 - 3200
Total Fat:180g
Saturated Fat:90g
Total Carbohydrate:300g
Total Sugars:240g