Ramadan Cake

Ingredients

For the pistachio cake

Pistachio paste 137 g
Sugar 109 g
Egg yolk 141 g
Egg white 82 g
Pastry flour 130
Egg white 292 g
Sugar 109 g

For the strawberry jelly

Strawberry puree 408 g
Sugar 61 g
Gelatin leaves 10 g
Lemon juice 21 g

For the pistachio cream

Cream 35% mg 610 g
Pistachio paste 182 g
Egg yolk 70 g
Sugar 100 g
Gelatin(200Blom) 6 g
Water 30 g
Salt 2 g

For the Professional Quescrem Mousse

Quescrem Professional 358 g
Whipping cream 35% mg 375 g
Milk 30 g
Sugar 100 g
Egg white 120 g
Gelatin leaves 12 g
Water for gelatin 60 g

Preparation

1

For the pistachio cake

Beat the pistachio paste, 109g of sugar, the egg yolk and 82g of egg white.
2. Add the flour and mix with the meringue made with 292g of egg white and 108g of sugar. Pour 700g on siliconized paper per sheet of 60 X 40cm.
3. Bake at 230ºC.

2

For the strawberry jelly

Soak the gelatin sheets in cold water for 8 minutes.
2. Heat 200g of strawberry puree with the sugar and lemon juice.
3. Drain the gelatine sheets and dissolve them in the heated puree.
4. Then pour over the remaining puree and mix. Fill 18 cm silicone molds with 220 g.
5. Refrigerate until it gels and then freeze.

3

For the pistachio cream

Mix all the ingredients except the gelatin sheets in a bowl.
2. Heat this mixture to 85º C.
3. Then add the previously hydrated gelatine leaves.
4. Pass through the blender.
5. Cool in an inverted bain-marie. Keep in the refrigerator.

4

For the Professional Quescrem Mousse

Heat the milk. Add the previously hydrated gelatin.
2. Add Quescrem Professional.
3. Make a meringue with the egg whites and sugar. Add the meringue to the previous mixture.
4. Finally, add the lightly whipped cream. Mix until a homogeneous mixture is obtained. Use immediately.

5

Mounting

Prepare the inside with a disk of 10 cm in diameter and 2 cm wide forming a ring.
Place the pistachio cake on the base.
Next, pour the strawberry jelly up to 1 cm in height. Allow to gel in the freezer and place another disc of pistachio sponge cake on top of the gelatin.
Once the inside is frozen, make the mousse and fill only half of the silicone mold, spreading and fixing the mousse all over the walls of the mold.
Place the inside and in the center of the mold fill the remaining part with the rest of the mousse.
When frozen, glaze with neutral glaze (Absolut Cristal).
Place on a shortcrust pastry base and decorate with a few fresh strawberry and pistachio segments on top of the chocolate decoration.

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