Pistachio Cake

Baking and Desserts | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Pistachio Cake

Ingredients

Sugar - 7.8 oz
Pistachios - 18.3 oz
Chocolate eggs - 3 pieces
Powdered Sugar - 27.9 oz
Ground Almonds - 2.1 oz
Egg white - 10.9 oz
Gelatin - 0.5 oz
10% cream - 13 fl oz
Egg white - 6 pieces
Orange Syrup - 2.8 oz
Mascarpone Cheese Unagrande - 9.9 oz
Honey - 4.2 oz
Liquid Glucose - 1 tablespoon
Water - 4 fl oz
Milk - 17 fl oz
Citric Acid - ⅓ teaspoon
Chopped almonds - 5.3 oz

Step by Step guide

Step 1

To prepare the nougat, first roast the pistachios (180 g) in a dry skillet. Place them in a bag and crush with a rolling pin. In a saucepan, mix powdered sugar (400 g) and water. Stir until the sugar dissolves. Place on heat and bring to a boil. Periodically remove sugar from the sides with a spatula or brush moistened with water. Add glucose and honey. Cook until the temperature reaches 120–266°F. Whip the egg whites (2 pieces) until foamy. While continuing to whip, carefully pour in the syrup. Whip until the egg whites cool down. Add the pistachios and mix. Line a baking dish with parchment paper, pour in the liquid mixture, and refrigerate overnight.

Step 2

Whip the egg whites (9 pieces) with citric acid until soft peaks form. Gradually add sugar (30 g) and continue whipping until the mixture thickens. Sift the powdered sugar with the ground pistachios (peeled!). Add to the egg whites, folding gently. Add chopped pistachios. Mix until homogeneous. Preheat the oven to 392°F. Line a round baking pan with parchment and pour in the batter. Bake for 15 minutes. Once baked, invert the sponge and remove the parchment.

Step 3

Coarsely chop the pistachios (200 g). Whip powdered sugar (120 g), ground pistachios (60 g), and almonds (60 g) with the eggs. The mixture should double in volume. In a separate bowl, whip the egg whites (3 pieces) until soft, add sugar (15 g), and whip until stiff peaks form. Sift in the flour and fold in. Melt the butter and gradually add it, mixing well. Spread the batter in a parchment-lined pan. Bake in a preheated oven at 428°F for 8–10 minutes. On a clean baking sheet, spread the chopped pistachios. Invert the baked sponge onto the pistachios and let cool, then carefully flip it over. Cut into equal-height strips. Place the first layer in the bottom of the mold. Line the sides with strips of sponge.

Step 4

For the cream, soak the gelatin (5 g) and let it swell. Peel and puree the orange. Mix the egg yolks (3 pieces) with powdered sugar (40 g). Heat the cream and carefully pour in the yolks, stirring until thickened. Remove from heat and add the gelatin and orange puree. Mix and cool. Gradually incorporate the mascarpone into the cooled cream. Mix well. Pour the cream into the sponge mold. Refrigerate.

Step 5

Soak the gelatin (10 g) until it swells. Remove the nougat and place it in a saucepan with milk. Heat until the nuts settle and the mixture becomes homogeneous. Whip the egg yolks (3 pieces) with sugar (50 g) until light in color. Pour in the milk mixture while stirring. Cook for 5–10 minutes until thickened. Dissolve the gelatin in the cream. Cool. Whip the cream until stiff. Combine the mixtures. Pour over the first cream layer. Refrigerate for 5–6 hours.

Step 6

Grease the parchment with oil. In a dry skillet, caramelize the sugar. Add the almond flakes and mix. Spread on the parchment. Form a circle. Remove the cake from the mold, sprinkle with finely chopped pistachios. Place the caramel in the center.