my iPhone available when I made this cake.
The flavor combination for this cake includes a pistachio dacquoise at the base, yuzu mousse in between and a green tea mousse surrounding everthing. These flavor combinations make an excellent dessert for the spring.
This cake has 4 steps but the end product is well worth it.
1 tablespoon pistachio paste
Preheat oven to 180ºC.
Sift powdered sugar, almond powder & flour in
Whip egg whites till soft peaks form and
gradually add sugar. Continue mixing until
Fold in the dry ingredients and mix with a
· Spoon the batter into a pastry bag and pipe
a small circle on a baking tray lined
with parchment paper (18 cm diameter) and
bake for about 15 minutes or until
Place aside to cool then cut the cake in a 18 cm circle.
Place the pistachios in a food processor and pulse
for a few minutes.
Melt the chocolate in a bowl over hot simmering
water. Remove the bowl from
Spread on parchment paper and cool in the
refrigerator until hardened and then
add the yuzu zest and heat & until lightly boiling. Strain the zest and put
the cream back to a clean saucepan and add the tablespoon of honey and heat
together until lightly boiling. Turn off the heat & add the gelatin. Mix
well and then pour over the white chocolate and mix with a small whisk until all of the chocolate is melted. Cool.
soft peaks form. Mix this whipped cream into the chocolate mixture.
diameter ring) which has plastic wrap sealed on one end and refrigerate for 45 or
until the mousse is set.
(green tea powder)
together in a bowl with a small whisk.
mixture and add back to the saucepan. Heat the mixture over low heat, stirring all
the time until it is lightly thickened. Do not boil.
Stir in the gelatin and then pour into a bowl
and cool completely.
Whip the cream until soft peaks form.
Fold 1/3 of the whipping cream into the green tea
mixture and mix with a
Pour the green tea mixture back into
the whipped cream bowl and mix together thoroughly.
1 tablespoon sugar
In a saucepan, put the matcha powder, sugar and cream
together and bring to boil over medium low heat. Then add the softened
gelatin. Pour into a bowl and cool.
Putting the Cake Together
1. Use a large cake ring (18 cm) and put a mousse film inside the ring. Put the dacquoise cake inside the ring at the bottom. Then pour 1/3 portion of the matcha mousse on top and spread it evenly within the ring and then sprinkle the pistachio crunch on top.
2. Take out the yuzu mousse from the ring and place on top of the pistachio crunch and the add the remaining matcha mousse on top and be sure to spread it evenly around all of the sides. Use a palette knife to evenly spread the mousse on the top and put in the refrigerator for about 15 minutes.
3. Lastly, take the cake out of the refrigerator and spread the matcha milk glaze on top of the cake. Pour the milk glaze evenly so that it is smooth. Refrigerate at least one hour before serving.
4. Decorate with white chocolate shavings and remove the ring and the mousse film before serving.