Pistachio Dacquoise Cake with Yuzu and Green Tea Mousse

Read Time:3 Minute, 40 Second

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.

60 grams  powdered
sugar
25 grams almond powder (commonly called almond flour)

1 tablespoon pistachio paste

·        
Preheat oven to 180ºC.
·        
Sift powdered sugar, almond powder & flour in
a bowl.

·        
Whip egg whites till soft peaks form and
gradually add sugar. Continue mixing until  

       slightly stiff.
·        
Fold in the dry ingredients and mix with a
s
patula.

·         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 

       golden brown.

·        
Place aside to cool then cut the cake in a 18 cm circle.
25 grams fresh pistachios 
·        
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 

       the heat and add the pistachios and mix thoroughly.

·        
Spread on parchment paper and cool in the
refrigerator until hardened and then 

      chop into small pieces.
Yuzu infused White Chocolate Mousse 
125 grams fresh cream  + additional 60 grams 
100 grams white chocolate,
chopped
·       Soften the gelatin cold water.
·        Put the fresh cream (125 grams) in a saucepan and
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.
·       Whip the 60 grams fresh cream with a whisk until
soft peaks form. Mix this whipped cream into the chocolate mixture.
·       Pour the mousse into a round form (13 cm or 15 cm
diameter ring) which has plastic wrap sealed on one end and refrigerate for 45 or
until the mousse is set.
10 grams matcha powder
(green tea powder)
·         Soften the gelatin in cold water. Remove water before using.
·        Stir together the matcha powder, egg yolks and sugar
together in a bowl with a small whisk.
·       Boil the milk in a saucepan then pour it in the egg yolk
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.

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