Raspberry Pistachio Mousse Cake

 

Ingredient	Method
Cake : 6B egg yolks 20g caster sugar 90g veg oil  135g milk  115g LP flour   30g Pistachio powder  20g Pistachio paste 1tsp baking powder  6B egg whites 50g caster sugar 1/4tsp cream of tartar    Mousse: 10g gelatin powder 30g hot water 350 White Chocolate cream, refer here  30g Pistachio paste   Gelee: 80g water 10g gelatin powder 20g sugar 100g freeze raspberry  3g 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. ~Mix Pistachio paste into gelatin mixture. ~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. ~Add agar-agar powder and gelatin mixture and cook with medium heat and stir continuously until boiled & dissolved.  ~Turn off the heat and set aside until 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.