Raspberry-Pistachio Mousse Cake

Category5 3346 Last Update: Mar 19, 2021 Created: Mar 17, 2021 0 0 0
Raspberry-Pistachio Mousse Cake
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
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Raspberry-pistachio cake with light yoghurt mousse and pistachio biscuit.

Ingredients

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.

Raspberry-Pistachio Mousse Cake



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

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

Ingredients

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.

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