Pastel Pistachio
Sponge, Crunchy layer, Pistachio cream, Fruit jelly, Raspberry cream, Yogurt mousse and Glaze — a Zeelandia recipe in 7 components, makes 6 cakes (6 rings, about 15 cm diameter). Uses Maestro Pistachio Cake Mix 15 kg, Zeelandia Arabesque White Couverture 29% 5 kg and Maestro Custard Cream 10 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- mixing time (pistachio cream)
- 4 min
- heating temperature (glaze)
- 35 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kg | 500 g |
| Water | 75 g |
| Eggs | 300 g |
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 450 g |
| Crunchy crumble (prażynka) | 300 g |
| Pistachio paste | 25 g |
| Oil | 75 g |
Pistachio cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kgMaestro Krem 10kg | 320 g |
| Milk (3.2% fat) | 800 g |
| Pistachio paste | 80 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 300 g |
| Frozen strawberries | 300 g |
| Strawberries | 250 g |
| Fresh peppermint | 2 g |
Raspberry cream
| Ingredient | Quantity |
|---|---|
| Zeesan Raspberry | 65 g |
| Cream (30% fat) | 250 g |
| Water | 65 g |
Yogurt mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kgZeesan Yogurt 4kg | 375 g |
| Cream (30% fat) | 750 g |
| Water | 750 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 500 g |
| Presta Pistachio 6 kg | 500 g |
| Gelatine | 30 g |
| Water | 200 g |
Method
Assembly order: 1. Sponge layer 2. Crunchy layer 3. Pistachio cream 4. Sponge layer 5. Fruit jelly 6. Raspberry cream 7. Yogurt mousse 8. Glaze.
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk).
- Sponge
Deposit the batter evenly into 6 rings about 15 cm in diameter, about 145 g per piece.
- Sponge
Bake at 180°C for about 20 minutes. Cool.
- Sponge
Once cooled, cut into two layers. Place one layer into each of 6 rings lined with acetate strip.
- Crunchy layer
Combine Arabesque Blanc 29 with the pistachio paste and oil. Melt and combine with the crunchy crumble.
- Crunchy layer
Spread the mixture (about 140 g per piece) onto the sponge layers in the 6 rings (lined with acetate strip) of 15 cm diameter prepared earlier.
- Pistachio cream
Mix Maestro Krem with the milk on high speed for about 4 minutes (using a whisk). Then combine with the pistachio paste.
- Pistachio cream
Deposit onto the crunchy layer, about 200 g per piece, and press down with the second pistachio sponge layer.
- Fruit jelly
Cut the fresh strawberries into small pieces. Chop the mint finely. Bring Paletta Neutral Paste, frozen strawberries and fresh strawberries to the boil, then add the mint. Pour the jelly onto the cake.
- Raspberry cream
Whip the chilled cream. Dissolve Zeesan Raspberry thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread about 160 g of the finished raspberry cream onto the fruit jelly.
- Yogurt mousse
Whip the chilled cream. Dissolve Zeesan Yogurt thoroughly in the water. Add the whipped cream in portions and mix gently until combined.
- Yogurt mousse
Freeze 6 rings (lined with acetate strip) of 17 cm diameter on a silicone mat. Pour about 300 g of mousse per piece into the frozen rings.
- Yogurt mousse
Immerse the sponge layers prepared earlier in the mousse (raspberry cream side towards the bottom of the ring), pressing gently down to the height of the ring. Freeze the whole again.
- Glaze
Soak the gelatine in cold water. Combine Paletta Cold and Presta Pistachio with the liquefied gelatine and blend with a hand blender. Heat to 35°C and pour over the frozen cakes. 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.