Crunchy Pistachio
Crunchy Pistachio — a Zeelandia recipe in 5 components. Uses Cake Mix, Caramel – 25 kg, Maestro Pistachio Cake Mix 15 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (caramel sponge)
- low
- mixing time (caramel sponge)
- 4 min
- baking temperature (caramel sponge)
- 180 °C
- baking time (caramel sponge)
- 20-25 min
- mixing speed (pistachio sponge)
- high
- mixing time (pistachio sponge)
- 8-10 min
- baking temperature (pistachio sponge)
- 180 °C
- baking time (pistachio sponge)
- 15-20 min
- glaze application temperature (decoration)
- 32 °C
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 600 g |
| Eggs | 300 g |
| Oil | 300 g |
Pistachio sponge
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kg | 500 g |
| Eggs | 300 g |
| Water | 50 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Fried salted peanuts | 200 g |
| Pistachios | 50 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 225 g |
| Oil | 75 g |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Presta Pistachio 6 kg | 400 g |
| Cream (30% fat) | 1500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 300 g |
| Water | 300 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 210 g |
| Kajmak milk confectionery mass | 120 g |
| Cream (30% fat) | 180 g |
| Butter | 30 g |
| Water | 30 g |
| Gelatine | 6 g |
Method
- Caramel sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60x40 cm frame. Bake at 180°C for about 20-25 minutes. Cool.
- Pistachio sponge
Mix all ingredients on high speed for about 8-10 minutes (using a whisk). Spread the batter evenly into a frame of about 60x40 cm. Bake at 180°C for about 15-20 minutes. Cool.
- Crumble
Melt the Arabesque with the oil and combine with the peanuts and pistachios. Spread the finished crumble on the caramel sponge.
- Pistachio mousse
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Add Presta Pistachio and combine both masses. Spread about 1900 g of the finished mousse on the crumble and cover with the pistachio sponge. Spread the remaining mousse on the pistachio sponge.
- Decoration
Soak the gelatine in water. Bring the cream to the boil with the butter. Add the soaked gelatine and pour over the Arabesque chocolate. Combine with the kajmak using a blender. Cool to about 32°C and cover the chilled cake. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.