Pistachio Dome Cakes with Meyer Lemon Mousse and Citrus Mirror Glaze

 

Bright, creamy mousse inside fluffy cake with a glossy,

zesty, crunchy finish.

Ingredients

Nonstick cooking spray

1/2 cup shelled pistachios

3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp kosher salt

3 large eggs, room temperature

1/2 cup granulated sugar

1/4 cup neutral oil (canola or vegetable)

1/4 cup whole milk

1 tsp vanilla extract

1/4 tsp almond extract (optional)

1–2 drops green food coloring (optional)

Meyer lemon mousse:

1/2 cup Meyer lemon juice (about 3–4 lemons)

2 tbsp Meyer lemon zest

1/2 cup granulated sugar

2 large egg yolks

4 tbsp unsalted butter

1 tsp unflavored gelatin

2 tbsp cold water

1 cup heavy cream, cold

Pinch of salt

Citrus mirror glaze:

1 tbsp unflavored gelatin

1/4 cup cold water

3/4 cup granulated sugar

1/2 cup water

1/2 cup sweetened condensed milk

1 cup white chocolate chips

1/4 cup Meyer lemon juice

1–2 drops yellow food coloring (optional, for that bright

shine)

Finish:

1/4 cup chopped pistachios

Directions

Heat oven to 350°F and spray a 9x13-inch sheet pan (or

a rimmed baking sheet lined with parchment) with

nonstick spray.

Pulse pistachios in a food processor until finely ground

(stop before it turns into paste).

Whisk ground pistachios, flour, baking powder, and salt

in a bowl.

Beat eggs and sugar with a mixer 3–4 minutes until pale

and thick, then beat in oil, milk, vanilla, and almond

extract (if using).

Fold in dry ingredients just until smooth, then spread

batter about 1/2-inch thick in the pan.

Bake 10–12 minutes until the cake springs back. Cool

completely, then cut rounds to fit your dome molds (and

a few smaller rounds if your mold needs a “cap”).

Make the lemon curd base: whisk lemon juice, zest,

sugar, and egg yolks in a saucepan over medium-low

heat 6–8 minutes until thick enough to coat a spoon. Off

heat, whisk in butter and a pinch of salt. Cool to

lukewarm.

Bloom gelatin for mousse: sprinkle 1 tsp gelatin over 2

tbsp cold water; rest 5 minutes, then microwave 8–10

seconds to melt. Whisk into the lukewarm lemon curd.

Whip heavy cream to soft peaks, then fold into the lemon

curd mixture until fluffy.

Assemble (Chill/Freeze time): spoon mousse into dome

molds about 3/4 full, press a cake round on top, and

smooth edges. Freeze at least 4 hours (or overnight) until

solid.

Make mirror glaze: bloom 1 tbsp gelatin in 1/4 cup cold

water for 5 minutes.

Heat sugar and 1/2 cup water in a saucepan to a

simmer, then remove from heat and stir in condensed

milk.

Pour hot mixture over white chocolate chips in a bowl; sit

2 minutes, then whisk smooth.

Melt the bloomed gelatin (10 seconds in microwave) and

whisk into the glaze, then whisk in Meyer lemon juice and

yellow coloring (if using).

Cool glaze to about 90–94°F (it should be thick but

pourable).

Unmold frozen domes and place on a rack over a sheet

pan. Pour glaze over each dome in one smooth pour.

Let set 10 minutes, then transfer to serving plates and

sprinkle chopped pistachios on top.

Refrigerate 1–2 hours before serving so the mousse

softens.

Prep Time: 45 minutes

Kcal: ~410 kcal per serving (estimate)

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