Pistachio and orange blossom cake made of
– a pistachio biscuit
– a pistachio praline crunch
– a pistachio cream
– an orange blossom mousse,
– a mirror glaze.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
Ingredients
Pistachio biscuit (the day before)
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔100g egg whites
Chocolate and hazelnut praline crisp (the day before)
✔60g pistachio praline
✔30g white chocolate
✔35g crêpes dentelles
Pistachio cream (the day before)
✔3g gelatine
✔150 ml cream
✔1 egg yolk
✔20g caster sugar
✔70g pistachio praline
Orange blossom mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom
White chocolate and pistachio praline mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔30 g pistachio praline
✔30 g liquid cream 30% MG min
✔2 leaves of gelatine 2g
The recipe
Serves 5 to 6
Pistachio biscuit
✔65 g pistachio powder
✔1 egg
✔100g egg white
✔65 g icing sugar
✔15 g flour
✔15 g caster sugar
In a bowl, add the pistachio powder, icing sugar and whole egg. Mix well. Add the sifted flour. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 8 to 10 minutes at 180°C.
Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out two rectangles measuring 20X11cm.
Place the first biscuit on a plate inside your rectangular frame.
Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔30g crêpes dentelles
In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread on the pistachio biscuit and put in the freezer.
Pistachio cream
✔150g cream
✔50g sugar
✔2 egg yolks
✔80g pistachio praline
✔3g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 150ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. If necessary you can blend the mixture a little so that it is smooth. Allow to cool slightly, then pour over the crumble and place in the freezer for a few minutes before placing the second pistachio biscuit.
White chocolate mousse with orange blossom
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔150 g whipped cream
✔25g orange blossom
Heat the 80g of liquid cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the orange flower. Set aside. Whip the cold cream (150g) with an electric mixer. Using a spatula, carefully add the previous mixture to the mixer.
Pour over the second biscuit, leaving 2 to 3 mm free to apply the icing. Place in the freezer overnight or for at least 6 hours.
Pistachio mirror icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g white chocolate
✔30 ml cream
✔30g pistachio praline
✔2 x 2g gelatine leaves
Place the gelatine sheets in a large bowl of cold water. In a saucepan heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the praline. Use a Bamix hand blender without a bell at the end to avoid air bubbles and to obtain a smooth mixture.
The next day, take the cake out of the freezer and apply the icing, which has been cooled to around 35°C. Leave in the fridge for a few minutes until the icing has set.
Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices or serve whole and leave to thaw in the fridge.
I decorated with unsalted pistachios.
