Pistachio Mousse Cake

 

Ingredient	Method
Cake : 5B egg yolks 20g caster sugar 75g veg oil  110g milk  95g LP flour   20g Pistachio powder  25g Pistachio paste 1tsp baking powder  5B egg whites 50g caster sugar 1/4tsp cream of tartar    Mousse: 10g gelatin powder 30g hot water 60g milk  10g caster sugar 520g heavy cream, chilled   50g Pistachio paste 80g white chocolate coins+35g butter    Gelee: 150g water 15g gelatin powder 40g sugar 10g white chocolate coins 30g Pistachio paste 35g hot water 2g agar-agar powder	Cake 1. Line a 40cm tiramisu cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flours, pistachio paste, pistachio powder and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35  minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 5 of horizontal slice from the cake 1-1.5cm deep.   Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~microwave white chocolate coins and butter until melted. ~Mix Pistachio paste and melted white chocolate into gelatin mixture. ~Using a stand mixer, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.       Gelee: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  ~Pour the Pistachio paste, sugar into water and mix combined. ~Cook with medium heat and stir well until boiled. ~Add agar-agar powder and gelatin mixture and stir continuously until dissolved.  ~Turn off the heat and quickly add white chocolate coin and keep stirring until melted. ~Set aside til slightly cool.
Assembly: 1. Place a layer of the cake into 40cm tiramisu cake pan and pour half of mousse into it. 2. Place another layer of the cake alternate with remaining mousse.   3. Chill for 2 hours. 4. Pour the gelee on top. 5. Chill overnight.  6. Decorate as desired if needed.