Pistachio Cake

Recipe

Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  1. Cake dough
  2. Velvet spray
  3. Finishing and presentation

Cake dough

ingredients preparation
  • 200g
    butter
  • 150g
    sugar
  • 100g
    NPO-PI1

Whip up together. 
  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream

Add and mix.
 Add gradually and mix.
When all ingredients are mixed, whip up lightly.
  • 7g
    Baking powder

Fill cake pan with dough (40 g for each cake pan) and bake at 175°C for 14 minutes.
Freeze.

Velvet spray

ingredients preparation
  • 200g
    W3
  • 200g
    CB
  • 4drop(s)
    Yellow Power Flower Mona Lisa CLR-19431-999
  • 0.25drop(s)
    Blue Power Flowers Mona Lisa CLR-19429-999

Melt together at 45°C and emulsify with blender.  

Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.

 

Finishing and presentation

Spray deep-frozen cakes with velvet spray for a pistachio green velvet effect.
Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-99.
Decorate sides with a Vichy Green Marzipan Collar Mona Lisa MAW-CL-19918E4-999.