TOP CAKE |
uova |
burro |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
granella di pistacchio |
Amarena Candita |
latte |
sciroppo di glucosio |
SINFONIA CIOCCOLATO BIANCO |
panna |
LILLY NEUTRO |
Acqua per pistacchio |
FRUTTIDOR AMARENA |
acqua |
CHOCOSMART CIOCCOLATO BIANCO |
PRALIN DELICRISP PISTACHE |
VANILLA AND PISTACHIO CAKE
Ingredients
500g
eggs
250g
unsalted butter - morbido
250g
chopped pistachios
100g
- q.b.
Preparation
Mix the first 4 ingredients with a whisk in a planetary mixer for 6 minutes at medium-low speed.
Incorporate the chopped pistachios. Pour in buttered and floured mold and at the end insert the whole cherries. Cook at 180-190 ° C. in a 18 cm diameter mold.
PISTACHIO NAMELAKA
Ingredients
milk
200g
glucose syrup
8g
SINFONIA CIOCCOLATO BIANCO
275g
liquid cream
200g
35g
100g
80g
Preparation
Let boil the milk and the glucose and add the Lilly and mix with a whisk, add the chocolate mixture in 3 times and then the pistachio paste with its water.
Add the cold cream, mix and leave in the refrigerator overnight.
The next day, whisk for a few minutes in a planetary mixer.
AMARENA JELLY
Ingredients
Preparation
Heat the water in the microwave oven, melt the neutral lilly and finally insert the fruttidor.
Pour into a 14 cm diameter silicone mold and freeze.
ANHYDROUS GLASS PISTACHIO
Ingredients
Preparation
Melt the ingredients and use at 32-35 degrees C.
Final composition
Glaze the cake with anhydrous pistachio icing. Place the gelee in the center of the cake with the black cherry, then put on the surface the BLITZ .
Whip the pistachio namelaka in a planetary mixer and with the help of a striped nozzle create spikes next to the gelee. Place a disc of tempered white chocolate sprinkled with some green color.
