Strawberry-Pistachio Cake

Ingredients

for the pistachio sponge cake:

Egg 53 g

Sugar 33 g

Flour 33 g

Butter 5 g

Pistachio paste 10 g

Green food coloring

For the compote:

Strawberries 250 g

Sugar 80 g

Gelatin sheets 5 g

Lemon juice 1 tsp

For the mousse:

Strawberries 200 g

Gelatin sheets 12 g

Water 25 g

Sugar 100 g

Egg white 50 g

35% cream 200 g

For the glaze:

Condensed milk 70 g

Gelatin sheets 8 g

Water 50 g

Sugar 100 g

Invert syrup 100 g

White chocolate 100 g

Yellow food coloring

Sponge cake: Preheat oven to 180°C. Beat eggs with sugar until white, about 8 minutes. Melt butter and mix with pistachio paste. Stir into egg mixture.

Gently fold in sifted flour with a spatula, add food coloring. Pour the batter into a 16 cm diameter pan. Smooth out the surface and bake for about 8-10 minutes. Cool.

Compote: Soak gelatin in cold water. Mix the puree with sugar and heat until the sugar is completely dissolved. Add gelatin and lemon juice. Pour into a 16 cm diameter pan. Freeze.

Mousse: Soak gelatin in cold water. Cook the water and sugar to a syrup that reaches 116°C. While the syrup is cooking, beat the egg whites with a pinch of salt until soft peaks form. While whisking, slowly pour the hot syrup into the whites. Beat until the mixture is thick, shiny, and cool.

This will take 8-10 minutes. Microwave 1/3 of the strawberry puree, dissolve the gelatin in it, and add the remaining puree. Gently fold in the whites with a whisk, a little at a time. Whip the cream and fold into the mousse.

Glaze: Soak the gelatin in cold water. Bring the water, sugar, and syrup to 103 degrees Celsius (212 degrees Fahrenheit). Pour over the chocolate and condensed milk mixture. Mix well, add the squeezed gelatin and food coloring. Blend with a hand blender. The working temperature of the glaze is 30-35 degrees Celsius (86-95 degrees Fahrenheit). It is best to prepare it in advance, store it in the refrigerator, and heat it to the desired temperature in a double boiler before using.

Assembly: (upside down). Place an 18 cm diameter pan on a board covered with cling film. Line the sides with pastry or acetate tape. Freeze for 10 minutes. Pour half the mousse into the bottom, top with the compote, then the remaining mousse and the sponge cake, pressing it lightly into the mousse. Freeze for 6-7 hours or overnight.

Remove the ring (mold), film, and tape. Transfer the cake to a wire rack or a smaller-diameter cup, then place it on a baking sheet or parchment paper (to catch the drips). Pour the glaze over it. Let it set for a couple of minutes, then remove any drips by tucking them under the cake. Decorate as desired. Store in the refrigerator.

Enjoy!