This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake that is perfect for Christmas or New Year’s Eve with delightful flavors and textures. The cake consists of a delightful pistachio cake layer on the bottom, topped with a crispy crust made with homemade pistachio dough, white chocolate and paillete feuilletine, followed by silky smooth white chocolate and lemon mousse and fresh raspberries.
0:00 – Introduction
0:33 – Roasted raw pistachios
0:46 – Prepare the pistachio sponge cake
2:34 – Pan Size
2:50 Baking time
2:56 – Prepare to paste the pistachios
3:16 – Prepare the pistachio crunch
4:36 – Prepare white chocolate lemon mousse
6:03 – Cake assembly
7:05 – Cake decoration
8:02 – Enjoy the cake
Element
Makes about 10-12 servings
Pistachio Sponge Cake
2 eggs, separated
1/3 cup (70g) sugar
1/4 teaspoon (1g) salt
2/3 cup (70g) roasted, ground pistachios
2 tablespoons (20g) all-purpose flour
1 teaspoon (5g) pistachio extract
Pistachio Crunch
For Pistachio Paste
1 cup (100g) pistachios, toasted
1 tablespoon (8g) powdered sugar
1/4 teaspoon (1g) salt
For the crisis
1 cup (80g) Paillete Feuilletine or cornmeal
1.5 oz (45g) white chocolate, melted
1/2 teaspoon (3g) pistachio extract
White Chocolate Mousse
8 oz (230g) white chocolate, cut into small pieces
2/3 cup (160g) whipped cream
2 teaspoons (8g) gelatin powder
3 tablespoons (45 ml) cold water
Zest of a lime
1 1/2 cups (360g) whipping cream (35% fat), chilled
4 oz (120g) fresh raspberries
To decorate
Fresh rosemary
fresh raspberries
white chocolate candy
powdered sugar
