Pistachio & lemon cake

Ingredients

Pistachio Sponge Biscuit

6 eggs
150 grams (5.3 ounces) sugar
120 grams (4.2 ounces) flour
60 grams (2.1 ounces) pistachio flour
8 grams (0.28 ounces) baking powder
20 grams (0.7 ounces) starch
200 grams (7.1 ounces) spinach
60 grams (2.1 ounces) butter
50 grams (1.8 ounces) pistachios

Pistachio Cream

300 grams (10.6 ounces) mascarpone
200 grams (7.1 ounces) cream cheese
80 grams (2.8 ounces) whipping cream
70 grams (2.5 ounces) powdered sugar
50 grams (1.8 ounces) pistachio flour
50 grams (1.8 ounces) pistachio paste

Lemon Mousse

2 lemons (zest)
70 grams (2.5 ounces) lemon juice
70 grams (2.5 ounces) sugar
4 egg yolks
10 grams (0.35 ounces) gelatin (180-200 bloom)
130 grams (4.6 ounces) white chocolate
160 grams (5.6 ounces) whipping cream

Equipment

Blender
This is essential for making a smooth spinach puree. Make sure it's powerful enough to handle all the ingredients.
Sieve
Use it to rub the spinach puree until it's silky smooth. This step is crucial for a fine texture.
Baking Molds
You'll need two 14cm molds of different heights. This helps in layering the final pastry beautifully.
Oven
Make sure your oven is preheated to the correct temperature to avoid any baking mishaps.
Mixer with Whisk Attachment
This will save you a lot of effort, making sure your cream and other ingredients are perfectly whipped.

Instructions

Step 1

1. **Prepare the spinach puree**: Blend the spinach, then rub it through a sieve until you get 100 grams (3.5 ounces) of puree. Ensure there are no lumps in the puree.

Step 2

2. **Toast pistachio flour and pistachios**: Fry the pistachio flour and whole pistachios in a dry pan until fragrant. Keep an eye on them as they can burn quickly.

Step 3

3. **Combine wet ingredients**: Mix the spinach puree with melted butter and starch until well combined. Make sure butter is fully melted to combine smoothly.

Step 4

4. **Sift and mix dry ingredients**: Sift the flour, pistachio flour, and baking powder together. Add the ground pistachios and mix. Sifting helps aerate the mixture and break up clumps.

Step 5

5. **Whip eggs and sugar**: Whip the eggs with sugar until they are light and fluffy. Use a stand mixer for best results.

Step 6

6. **Combine mixtures**: Gently fold the dry mixture into the whipped eggs. Then, gradually stir in the spinach mixture. Fold gently to retain the air in the batter.

Step 7

7. **Bake**: Pour the batter into 14cm (5.5 inch) molds, one higher and one lower. Bake at 320°F (160°C) for 40-50 minutes. Check doneness with a toothpick.

Step 8

8. **Cool**: Remove from the oven and let it cool in the ring. Once cool, cut one sponge into 2 parts and the other into 3. Use a serrated knife for clean cuts.

Step 9

9. **Prepare the pistachio cream**: Combine all the ingredients in a mixer bowl. Mix with a whisk attachment until smooth. Whip the cream for 1 minute. Don't overwhip the cream, just until it holds soft peaks.

Step 10

10. **Prepare lemon mousse**: Soak the gelatin. Whip the cream until soft peaks form. Combine the zest, lemon juice, sugar, and yolks. Heat until thickened, but do not boil. Stir constantly to prevent curdling.

Step 11

11. **Add chocolate and gelatin**: Add the chocolate and mix until melted, then add the squeezed gelatin. Ensure the gelatin is fully dissolved.

Step 12

12. **Combine and set**: Blend the mixture until smooth, then gently fold in the whipped cream. Pour into rings in equal amounts and refrigerate for 30-40 minutes. Chill until set but not too firm.

Step 13

13. **Assemble**: Assemble the cake, guided by the picture. Layer the components neatly for a beautiful presentation. Enjoy!

Servings

Picture this: a sunny afternoon, a cozy picnic blanket laid out, and a perfectly plated slice of our Pistachio Lemon Mousse Delight right in front of you. 🌞🍋 This dessert is not only a feast for the palate but also for the eyes. The vibrant green of the pistachio sponge paired with the sunny yellow of the lemon mousse invites you for a culinary journey. 🍰✨ **Pro Tip:** Serve with a dollop of freshly whipped cream and a sprinkle of finely chopped pistachios for that extra touch of elegance. If you want to get creative, add some lemon zest curls on top - it not only looks great but also adds a burst of fresh flavor. 🍋🎨 For a fun twist, pair it with a light Moscato or a refreshing herbal tea. Your guests will be talking about this dessert for weeks! 😋🎉

Variations

Want to make this treat both gluten-free and vegan? 🌱✨ No problem! **For a Gluten-Free Version:** - Substitute the flour with a gluten-free baking mix. - Ensure your baking powder is certified gluten-free. **For a Vegan Version:** - Replace the eggs with an egg replacer or a flaxseed meal and water mix. - Use a dairy-free cream cheese and mascarpone substitute. - Opt for agar-agar instead of gelatin. - Choose vegan white chocolate. With these tweaks, you can still enjoy the divine flavors of our Pistachio Lemon Mousse Delight without compromising on your dietary needs! 🌿💕

Faq

Why didn't my sponge rise properly?
Make sure your oven is properly preheated and avoid opening the door during baking. Also, check your baking powder's expiration date.
What's the best way to whip the cream?
Ensure your cream is very cold before whipping. Using a cold bowl and whisk attachment can also help.
Can I make the components ahead of time?
Yes, you can make the sponge and mousse a day in advance. Just store them in the refrigerator and assemble the next day.
Should I use raw or roasted pistachios?
Roasted pistachios usually offer a richer flavor, but raw can work too. Toasting them lightly can enhance their taste.
How can I avoid overbaking the sponge?
Start checking for doneness 10 minutes before the end of the suggested baking time. A toothpick should come out clean when inserted.
What's the ideal texture of the mousse?
The mousse should be light and airy yet firm enough to hold its shape when sliced. Over-whipping the cream can lead to a denser texture.