Pistachio and strawberry cake made of
– a pistachio biscuit
– a pistachio praline crunch
– a pistachio cream
– a strawberry mousse
– a strawberry jelly.
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
White chocolate and pistachio 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
Strawberry mousse (the day before)
✔150g strawberries
✔4g gelatine
✔110g liquid cream
✔30g caster sugar
Strawberry jelly
✔100g mixed strawberries without seeds
✔3g gelatine
✔20g caster sugar
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.
Pistachio Crisp
✔30g white chocolate
✔60g pistachio praline
✔30g of crêpes dentelles
In a bowl, pour the praline, the previously melted white chocolate and add the crumbled crêpes dentelles. Mix gently. Roll out the crêpes dentelles between two sheets of greaseproof paper into a rectangle the size of your frame (20X11cm for me). Place in the freezer for a few minutes. Cut the crisp to the size of your frame and place it on the bottom of your frame. Place the first pistachio biscuit on top and return to 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 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. Leave to cool slightly, then pour over the crumble and place in the freezer for a few minutes before placing the second pistachio biscuit.
Strawberry mousse (the day before)
✔150g strawberries
✔4g gelatine
✔110g liquid cream
✔30g caster sugar
Heat, in a small saucepan, the mixed strawberries. Add, off the heat, the gelatine, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cold cream (110g) with the powdered sugar using an electric mixer. Using a spatula, gently add the previous mixture.
Pour over the second biscuit, leaving 2 to 3 mm free to apply the jelly. Place in the freezer overnight or at least 6 hours.
Strawberry jelly
✔100g mixed strawberries without seeds
✔3g gelatine
✔20g caster sugar
Place the gelatine sheets in a large bowl of cold water. In a saucepan, heat the sugar and the mixed strawberries previously strained to remove the seeds. Remove from the heat and add the gelatine, wrung out and softened. Mix and let cool a little before pouring over your frozen cake. Place your cake in the fridge for at least 4 to 5 hours. You can serve it whole or cut it into individual pieces.
I decorated with a few unsalted pistachios and a white chocolate decoration made with chocolate transfer sheet.
