Raspberry-Pistachio Mousse Cake

Raspberry-pistachio cake with light yoghurt mousse and pistachio biscuit.

Ingredients

• pistachio biscuit:
• almond flour - 42g
• sah.pudra - 42g
• egg - 62g
• yolk - 10g
• pistachio paste - 25g
• light oil - 35g
• corn starch - 13g
• protein - 35g
• sugar - 10g
• pistachio cream:
• white chocolate-28g
• pistachio.pasta- 23g
• milk -12g
• cream 33-35% - 44g
• gelatin - 1g
• Raspberry Jelly:
• raspberry puree - 50g
• water - 25g
• sugar-25g
• gelatin -1g
• Crispy pistachio layer:
• salted oil -7g
• pistachio paste - 17g
• white chocolate - 50g
• powdered milk - 12g
• waffle crumb - 13g
• Light Yoghurt Mousse:
• milk - 83g
• sugar - 67g
• yolk - 23g
• cream cheese -117g
• Greek yogurt - 50g
• cream 33-35% - 167g
• gelatin - 8 g
• Mirror glaze:
• glucose syrup - 50g
• sugar -50g
• water-25g
• white chocolate - 50g
• condensed milk - 34g
• gelatin -4g

Directions

1. Pistachio biscuit: Flour + powder + eggs + yolk + pistachio paste, combine and beat at medium speed until fluffy dense mass. Beat the meringue protein + sugar until soft peaks, then add to the pistachio mass. Add a couple of tablespoons of dough to the melted butter, mix with a spatula, combine with the rest of the dough. Add starch, mix. We spread it on parchment 2 cm high. We bake at 170 ° C for 15-20 minutes. Freeze.
2. Pistachio cream: Soak gelatin, I have a powder, I always dilute 1/5. Bring the cream and milk to a boil, pour over the chocolate with pistachio paste, make an emulsion. Pull the film over the baking ring, pour over the cream. I have a ring d 14 cm. Freeze.
3. Raspberry jelly: Soak gelatin. Combine all ingredients in a saucepan, bring to a boil (do not boil), add gelatin. Pour into the ring with pistachio cream. Put in the freezer.
4. Light cheese mousse with Greek yogurt: Soak gelatin in ice water. Combine milk, sugar and yolk in a saucepan, brew the cream to a Kurdish state. Add gelatin, cheese and yogurt and emulsify. Cool the emulsion to 35 ° C and add half-whipped cream.
5. Crispy nut layer: Melt chocolate, combine with pasta, butter, milk powder, waffle crumbs. Stir, apply to the biscuit.
6. Assembly: Pull the foil over the ring, pour 2-3 cm mousse, lay out the filling. Then again the mousse, put the sponge cake with a nut layer. Add mousse along the edge. To freeze.
7. Mirror glaze: In a saucepan, combine syrup, sugar and water, bring to a boil, add condensed milk, bring to a boil, pour the resulting mixture onto the chocolate with gelatin. Punch with a blender. Put in the refrigerator overnight. Working temperature 28-32 ° C.