Retro Pistachio
Chocolate sponge, Pistachio sponge, Crunch layer, Fruit gel, Cream and Decoration cream — a Zeelandia recipe in 6 components. Uses Maestro Pistachio Cake Mix 15 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (chocolate sponge)
- 6 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 15 min
- mixing time (pistachio sponge)
- 4 min
- baking temperature (pistachio sponge)
- 180 °C
- baking time (pistachio sponge)
- 15 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 300 g |
| Eggs | 200 g |
| Water | 20 g |
Pistachio sponge
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kg | 250 g |
| Water | 35 g |
| Eggs | 150 g |
Crunch layer
| Ingredient | Quantity |
|---|---|
| Crunchy praline flakes (prażynka) | 166 g |
| Oil | 75 g |
| Nut paste | 10 g |
Fruit gel
| Ingredient | Quantity |
|---|---|
| Frozen raspberries | 150 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 140 g |
| Water | 50 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 1000 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 250 g |
| Mascarpone | 300 g |
| Water | 250 g |
Decoration cream
| Ingredient | Quantity |
|---|---|
| Butter | 300 g |
| Margarine (80% fat) | 200 g |
| Icing sugar | 150 g |
| Green food colouring | 0.02 g |
| Eggs | 50 g |
Method
- Chocolate sponge
Mix all ingredients on high speed for about 6 minutes (using a whisk). Spread the batter evenly into three rings about 18 cm in diameter. Bake at 180°C for about 15 minutes. After cooling, gently level by cutting off the top layer of the sponge.
- Pistachio sponge
Mix all ingredients on high speed for about 4 minutes (using a whisk). Spread the batter evenly into three rings about 16 cm in diameter. Bake at 180°C for about 15 minutes. After cooling, gently level by cutting off the top layer of the sponge.
- Crunch layer
Melt the Arabesque Lait 34 chocolate with the oil, let it cool, add the nut paste and the crunchy praline flakes, and mix. Spread it over the three chocolate sponge rings, about 150 g on each. Chill.
- Fruit gel
Bring the frozen raspberries, Paletta Neutral Paste and water to the boil, blend and let cool.
- Cream
Combine Zeesan Neutral with the water. Add the cream whipped together with the mascarpone and combine until smooth. Divide the finished cream into three equal parts of about 600 g. On the chilled crunch layer spread part of the cream and pipe on the raspberry gel. Then spread over a layer of cream and cover with the pistachio sponge. Spread the remaining cream and smooth the whole cake. Chill.
- Decoration cream
Aerate the butter, margarine and icing sugar on high speed (using a whisk) until a uniform cream is obtained. Finally add the eggs and colouring and mix everything.
Decoration: 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.