Ingredients
Pistachio Sponge Biscuit
- 6 large eggs
- 160 grams (5.6 ounces) sugar
- 130 grams (4.6 ounces) flour
- 50 grams (1.8 ounces) butter
- 50 grams (1.8 ounces) white chocolate
- 7 grams (0.25 ounces) starch
- 50 grams (1.8 ounces) pistachio paste
- 10 grams (0.35 ounces) baking powder
- pinch of salt
Pistachio Mousse
- 300 grams (10.6 ounces) heavy cream
- 130 grams (4.6 ounces) milk
- 8 grams (0.28 ounces) gelatin
- 90 grams (3.2 ounces) white chocolate
- 20 grams (0.7 ounces) sugar
- 50 grams (1.8 ounces) pistachio paste
- green dye to taste
Strawberry Jelly
- 400 grams (14.1 ounces) strawberry puree
- 20 grams (0.7 ounces) gelatin
- 40 grams (1.4 ounces) sugar
Frosting
- 560 grams (19.7 ounces) cream cheese
- 45 grams (1.6 ounces) powdered sugar
- 185 grams (6.5 ounces) butter
Equipment
- Mixing Bowls
Use various sizes to keep ingredients separate and make mixing easy. Non-slip ones are especially helpful.
- Whisk and Hand Mixer
A whisk is great for quick tasks, while a hand mixer will save your arms when whipping egg whites and mousse.
- Baking Ring or Mold
An 18cm ring is perfect for this cake. Using acetate film will ensure perfect layers.
- Sifter
Make sure to sift your dry ingredients to avoid lumps and ensure a smooth batter.
- Spatula
A rubber spatula will help you gently fold in whipped ingredients without deflating them.
- Oven Thermometer
This ensures your oven is at the correct temperature, crucial for perfect baking.
- Cooling Rack
Allows your cake layers to cool properly before assembly.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
Step 21
Step 22
Step 23
Step 24
Step 25
Step 26
Step 27
Step 28
Step 29
Step 30
Step 31
Step 32
Step 33
Step 34
Step 35
Servings
Variations
Faq
- What can I use if I don’t have a baking ring or mold?
You can use an 8-inch springform pan as an alternative. Line it with parchment paper for easy removal.
- How do I know if my cake is fully baked?
Insert a dry skewer into the center of the cake. If it comes out clean or with a few dry crumbs, your cake is done.
- Can I make the components in advance?
Absolutely! You can make the pistachio sponge and strawberry jelly a day before and assemble everything on the day you intend to serve the cake.
- What’s the best way to store this cake?
Store the assembled cake in the refrigerator, well-covered, to maintain its freshness. It should be consumed within 3-4 days.
- How can I stabilize the mousse if it's too runny?
Ensure your heavy cream is whipped to soft peaks before folding it in. If needed, you can add a bit more dissolved gelatin to stabilize it better.
- Why is my frosting runny?
Your cream cheese and butter might have been too warm. Chill them slightly before whipping together to achieve a stiffer frosting.