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Strawberry Pistachio Mousse Cake

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A stunning, multi-layer cake featuring a delicate pistachio mazarin base, a rich pistachio white chocolate disc, a creamy strawberry mousse, and a glossy mirror glaze. Perfect for special occasions or a luxurious dessert.

Ingredients

Scale

For the Pistachio Mazarin Cake:

  • 40 grams granulated sugar
  • 50 grams marzipan
  • 40 grams butter, room temperature
  • 1 egg, room temperature
  • 20 grams unsalted pistachio flour
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 1 ½ teaspoons milk

For the Pistachio White Chocolate Disc:

  • 35 grams finely blended pistachios
  • 80 grams white chocolate

For the Strawberry Mousse:

  • 3 gelatin sheets
  • 150 grams strawberries (frozen or fresh)
  • 80 grams granulated sugar
  • 1 lemon, juiced
  • ½ teaspoon vanilla paste
  • 75 grams Greek yogurt
  • 200 grams heavy cream

For the Mirror Glaze:

  • 3 gelatin sheets
  • 62 grams water
  • 50 grams granulated sugar
  • 100 grams condensed milk
  • 100 grams white chocolate
  • White and burgundy gel color

Instructions

  • Make Pistachio Mazarin Cake:
    Preheat oven to 180°C (356°F). Prepare a 16 cm silicone mold with parchment paper.
    Combine pistachio flour, baking powder, and salt.
    In a separate bowl, mix marzipan, butter, and sugar.
    Add egg and mix well.
    Gradually add flour mixture and mix.
    Add milk and mix.
    Pour batter into mold and bake for 10-15 minutes, or until golden brown.
    Let cool completely.
  • Make Pistachio White Chocolate Disc:
    Blend pistachios into a fine powder.
    Temper the white chocolate and stir in the pistachios.
    Pour the mixture into a 16 cm silicone mold and let it set partially in the fridge.
    Place the cooled pistachio cake on top of the disc and freeze for 1 hour.
  • Make Strawberry Mousse:
    Bloom gelatin sheets in cold water.
    In a small pot, combine strawberries, sugar, lemon juice, and vanilla paste. Cook over medium heat until slightly boiling.
    Simmer for 8 minutes with the lid on. Strain the purée.
    Squeeze excess water from the gelatin and add to the strawberry purée. Let cool to 29-30°C.
    Add Greek yogurt in 3 parts, folding after each addition.
    Whip heavy cream to soft peaks and gently fold it into the strawberry-yogurt mixture in 3 parts.
    Pour the mousse into an 18 cm silicone mold.
    Place the frozen pistachio cake upside down in the center of the mousse.
    Freeze for at least 6 hours.
  • Make Mirror Glaze:
    Chop the white chocolate.
    Bloom gelatin sheets in cold water.
    In a saucepan, combine water, sugar, condensed milk, and cocoa powder. Bring to a boil and add the gelatin sheets.
    Blend the mixture with an immersion blender.
    Let the glaze cool to 35°C.
    Prepare a baking tray with cling film and a cup.
    Add white and burgundy gel color to separate portions of the glaze.
    Place the frozen cake on the cup.
    Pour burgundy glaze over the cake, followed by white glaze. Blow on the glaze with a hairdryer to create a marbled effect.
    Let the glaze drip off and remove any excess. Lift the cake onto a serving dish.
    Refrigerate for 4-5 hours before serving.

Notes

  • You can substitute frozen strawberries with fresh strawberries, but frozen tends to give a more intense flavor.
  • The mirror glaze can be tricky; practice pouring it over a small piece before glazing the whole cake.
  • The cake is best enjoyed after being refrigerated for several hours.

Nutrition

Find it online: https://easyfoodflash.com/strawberry-pistachio-mousse-cake/