Description
Sweet dreams converge in this strawberry pistachio mousse cake, blending delicate French pastry techniques with Mediterranean flavor profiles. Silky layers of creamy pistachio mousse and fresh strawberry compote invite you to savor each luxurious bite of culinary artistry.
Ingredients
Scale
Main Ingredients:
- 50 grams marzipan
- 1 egg, room temperature
- 40 grams butter, room temperature
- 20 grams unsalted pistachio flour
Sweeteners and Binding Agents:
- 40 grams granulated sugar
- 1 1/2 teaspoons milk
Leavening and Seasoning:
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions
- Prepare pistachio mazarin cake by mixing pistachio flour, baking powder, and salt in one bowl. In another bowl, cream marzipan, butter, and sugar together.
- Incorporate egg into marzipan mixture, then gradually fold in flour mixture. Add milk and blend until smooth.
- Transfer batter to a 16 cm silicone mold lined with parchment paper. Bake at 180°C for 10-15 minutes until golden brown. Cool completely.
- Create pistachio white chocolate disc by grinding pistachios into fine powder. Temper white chocolate and fold in pistachio powder.
- Pour chocolate mixture into 16 cm silicone mold, allowing partial setting in refrigerator. Place cooled cake on top and freeze for 1 hour.
- Prepare strawberry mousse by blooming gelatin in cold water. Combine strawberries, sugar, lemon juice, and vanilla paste in a pot.
- Cook strawberry mixture over medium heat until slightly boiling, then simmer for 8 minutes. Strain puree and incorporate gelatin.
- Cool strawberry mixture to 29-30°C, then gradually fold in Greek yogurt in three stages.
- Whip heavy cream to soft peaks and gently fold into strawberry-yogurt mixture in three portions.
- Pour mousse into 18 cm silicone mold, positioning frozen pistachio cake upside down in center. Freeze for 6 hours.
- For mirror glaze, chop white chocolate and bloom gelatin. Combine water, sugar, condensed milk, and cocoa powder in saucepan.
- Bring mixture to boil, add gelatin, and blend with immersion blender. Cool glaze to 35°C.
- Prepare tray with cling film and cup. Add white and burgundy gel colors to separate glaze portions.
- Place frozen cake on cup and pour burgundy glaze, followed by white glaze. Use hairdryer to create marbled effect.
- Allow excess glaze to drip off, transfer cake to serving dish. Refrigerate 4-5 hours before serving.
Notes
- Swap pistachios with almonds or hazelnuts for a different nutty flavor profile if you’re allergic or want variety.
- Ensure all ingredients are at room temperature for smoother blending and better cake texture.
- Use fresh, ripe strawberries for intense natural sweetness and vibrant color in the mousse.
- Freeze cake components completely to achieve clean, precise layers and easier glazing process.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg