Pistachio Cake with Green Tea
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
Pistachio Cake with Green Tea
Ingredients
- Butter - 2.8 oz
- Unsalted peanuts, shelled - 2.8 oz
- Sugar - 2.6 oz
- Farm fresh eggs - 2 pieces
- Corn Starch - 0.4 oz
- Wheat Flour - 0.4 oz
- Water - 4 tablespoons
- Green jasmine tea bags - 0.1 oz
- Heavy cream - 10 fl oz
- Gelatin - 2 pieces
- White Chocolate - 5.3 oz
- Matcha - 0 oz
Step by Step guide
Step 1
For the pistachio layer: 80 g of shelled pistachios, 80 g of softened butter, 75 g of sugar, 1 large and 1 small egg, 10 g of flour, 10 g of cornstarch.
Step 2
For the jasmine mousse: 2 tablespoons of water, 1 tablespoon of jasmine tea, 150 ml of heavy cream, 1 sheet of gelatin, 75 g of high-quality white chocolate, broken into pieces.
Step 3
For the green tea mousse: 2 tablespoons of water, 1 tablespoon of green tea (I use matcha tea, which has a beautiful green color), 150 ml of heavy cream, 1 sheet of gelatin, 75 g of high-quality white chocolate, broken into pieces.
Step 4
Pistachio layer. Preheat the oven to 338°F. Prepare a rectangular baking pan (20x15 cm) with removable sides (I used an 18 cm round pan due to lack of options, and since my pan is smaller in area, the cake turned out taller). Line the bottom with parchment paper. Finely chop the pistachios. If you are using a food processor, do it carefully; do not overdo it, or the pistachios will become oily. Beat the butter with sugar until fluffy. Lightly beat the large egg and gradually add it to the butter mixture, mixing well after each addition. Sift the flour with the cornstarch and mix with the chopped pistachios. Add this mixture to the butter mixture, one tablespoon at a time, mixing gently. Beat the small egg lightly and fold it into the batter. Transfer the mixture to the prepared pan, level it out, and bake for about 15–20 minutes or until a toothpick comes out clean (since my layer was taller, I baked it for 25 minutes). Remove from the oven and let it cool completely in the pan.
Step 5
The mousses are made the same way, but you should make them one at a time. First, the jasmine mousse. Boil the water, pour over the tea leaves, and let steep for about 10 minutes. Strain and discard the leaves. Whip the cream to soft peaks and refrigerate. Soak the gelatin sheet in cold water for about 5 minutes (or according to package instructions). Place the chopped chocolate in a bowl and melt it in the microwave on low power. Bring the tea to almost a boil. Remove from heat. Immediately add the squeezed gelatin sheet, stirring until completely dissolved. Strain this mixture over the chocolate, mixing well until smooth. Using a spatula, fold in 1/3 of the whipped cream, mixing gently. Do not whip. The cream will melt upon contact with the warm chocolate. Fold in the second third of the cream, incorporating it gently. The mixture will thicken slightly. Carefully fold in the last third of the cream, trying to keep the mixture as airy as possible. The consistency should be a soft mousse. Spread the mousse over the completely cooled cake layer. Smooth it out. Refrigerate for 45 minutes.
Step 6
Prepare the green tea mousse. Spread it over the jasmine mousse layer, smoothing it out; you can create a pattern with a fork.
Step 7
Refrigerate overnight. To remove, run a knife along the edges, release the springform pan, and serve. It’s best to cut with a hot knife wiped dry.
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