Pistachio Cake


Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Cake dough

Ingredients Preparation
  • 200g
  • 150g
  • 100g
    Pure Pistachio Paste

Whip up together. 

  • 200g
  • 200g
  • 50g

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.

Velvet spray

Ingredients Preparation
  • 200g
  • 200g
    Cocoa butter
  • 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.

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