Pastel Pistachio
Sponge layers, Crunchy layer, Pistachio cream, Fruit jelly, Raspberry cream, Yoghurt mousse and Glaze — a Zeelandia recipe in 7 components. 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
- glaze temperature
- 35 °C
Ingredients
Sponge layers
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kgMaestro Pistacja | 500 g |
| Water | 75 g |
| Eggs | 300 g |
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 | 450 g |
| Pistachio paste | 25 g |
| Oil | 75 g |
| Crunchy flakes (prażynka) | 300 g |
Pistachio cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kgMaestro Krem | 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 | 300 g |
| Frozen strawberries | 300 g |
| Strawberries | 250 g |
| Fresh peppermint | 2 g |
Raspberry cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Raspberry – 0.5 kg | 65 g |
| Whipping cream (30% fat) | 250 g |
| Water | 65 g |
Yoghurt mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kg | 375 g |
| Whipping 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
- Sponge layers
Mix all ingredients on high speed for about 8 minutes (using a whisk).
- Sponge layers
Deposit the batter evenly into 6 rings about 15 cm in diameter, about 145 g per piece. Bake at 180°C for about 20 minutes. Allow to cool.
- Sponge layers
Once cooled, cut each sponge into two layers. Place one layer in each of the 6 rings lined with ring foil.
- Crunchy layer
Combine the Arabesque Blanc 29 chocolate with the pistachio paste and the oil. Melt, then combine with the prażynka.
- Crunchy layer
Spread the mass (about 140 g per piece) onto the sponge layers in the 6 previously prepared 15 cm rings (lined with ring foil).
- 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 the cream 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.
- Fruit jelly
Pour the jelly onto the cake.
- Raspberry cream
Whip the chilled cream.
- Raspberry cream
Dissolve Zeesan Raspberry thoroughly in the water. Add the whipped cream in portions and fold in gently until combined.
- Raspberry cream
Spread about 160 g of the finished raspberry cream onto the fruit jelly.
- Yoghurt mousse
Whip the chilled cream.
- Yoghurt mousse
Dissolve Zeesan Yoghurt thoroughly in the water. Add the whipped cream in portions and fold in gently until combined.
- Yoghurt mousse
Freeze 6 rings 17 cm in diameter (lined with ring foil) on a silicone mat. Pour about 300 g of yoghurt mousse per piece into the frozen rings. Then sink the previously prepared sponge layers into the mousse (raspberry cream layer facing the bottom of the ring), pressing gently to the height of the ring. Freeze the whole again.
- Glaze
Soak the gelatine in cold water.
- Glaze
Combine Paletta Cold and Presta Pistachio with the melted gelatine and blend with a hand blender.
- Glaze
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.