Blackcurrant & pistachio cake
Blackcurrant & pistachio cake - Zdjęcie 0
Blackcurrant & pistachio cake
CRUNCHY CHOCOLATE COOKIE (3 x Ø16 cm)
Ingredients:
Preparation:

Mix the crispy flakes with melted chocolate and add the Pistachio Paste. Spread the mixture in the 3 baking frames (16 cm diameter) and cool.

CHOCOLATE SPONGE CAKE (6 x Ø14 cm)
Ingredients:
Preparation:

Mix the flour, the cocoa powder, the 60g of sugar and the almond flour, then add the mixture to the egg whites (whipped with the rest of the sugar) and gently mix.  Add melted butter at the end. Spread the dough on silicon paper to form six 14cm circles and bake them at 180°C for 12 minutes.

PISTACHIO CREMEUX (3 x Ø14 cm)
Ingredients:
Preparation:

Heat the milk with the cream, add the egg yolks with the sugar and then heat the mixture to 82°C. Sieve, add the gelatine and the Pistachio Paste. Once cooled to 40°C, add the butter and blend. Pour into the 3 baking circles (14 cm diameter) wrapped with foil and freeze.

BLACKCURRANT JELLY (3 x Ø14 cm)
Ingredients:
  • 210g Blackcurrants
  • 40g Blackcurrant juice
  • 70g Sugar
  • 4g Pectin
Preparation:

Boil all the ingredients. Once cooled, put on the pistachio crémeux.

CHOCOLATE MOUSSE (3 circles Ø16 cm)
Ingredients:
Preparation:

Heat the milk with the cream, add the egg yolks with the sugar and then heat the mixture to 82°C. Sieve and blend with the gelatine and the chocolate. Once cooled to about 35°C, gently blend with the whipped cream.

Spray the gold colorant - BARIMA ARTISANAL COLOR (code AP0201OR)  onto the cake and finish with chocolate decorations “You & Me” Set – BARBARA DECOR (code 33901).

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