Sugarused across sponge, meringue, jelly, and sabayon~150 gest.
Egg whites~4est.
Egg yolks~3est.
Flour~60 gest.
Cream of tartaregg white stabilizer~¼ tspest.
Red fruit puree~300 mlest.
Gelatin, bloomed~2 tbspest.
Heavy cream~400 mlest.
Champagne~150 mlest.
Lemon juice~2 tbspest.
Mimosa cocktail made with limoncellofor brushing the sponge
~3 tbspest.
Sugar syrupcooked to 245°F/118°C for Italian meringue~100 gest.
Steps
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1
Beat the homemade pistachio paste with sugar, egg whites and yolks on high speed for about 5 minutes, then fold in the flour. Transfer the pistachio batter to a large bowl and set aside.
2
Clean the mixing bowl and whip room-temperature egg whites with cream of tartar and a third of the sugar on medium speed, then increase to high speed once the oven is hot until stiff peaks form for the meringue.
3
Fold a third of the meringue into the pistachio batter, then gently fold in the remaining meringue until light and fluffy.
4
Divide the batter into three equal portions on prepared baking trays, spread evenly with an offset spatula, and bake at 400°F (200°C) for about 7 minutes. Let cool, top each sponge with parchment, then flip to release.
5
Bring the red fruit puree and sugar to a boil, remove from heat, and stir in the bloomed gelatin. Spread onto a heavy-duty rimmed baking tray, let cool, and refrigerate to set into a soft red fruit jelly.
6
Whip the heavy cream to medium-soft peaks, transfer to a large bowl, and refrigerate.
7
In a saucepan, combine champagne, lemon juice, sugar and egg yolks. Cook over medium heat, whisking constantly, until it reaches 185°F (85°C) to make the champagne sabayon.
8
Pour the cooked champagne mixture into the mixer bowl and beat on high speed until light and fluffy.
9
Melt the bloomed gelatin, mix it with a little heavy cream, then stir it into the sabayon.
10
Mix in a third of the whipped cream using the mixer, then fold in the remaining whipped cream by hand to finish the champagne mousse.
11
Spread the champagne mousse over the chilled red fruit jelly layer, smooth the surface, and enclose with a pistachio sponge sheet.
12
Before freezing, lightly brush the sponge with a mimosa cocktail made with limoncello, then freeze the cake overnight.
13
Unmold the frozen cake, slice it in half horizontally, stack one half on top of the other, then top with another pistachio sponge layer and brush with mimosa cocktail.
14
Trim the edges of the cake and cut it into three equal portions, showing how to build a layered cake without a professional stainless steel frame.
15
Cook sugar syrup to 245°F (118°C), then pour it hot into foamy egg whites and beat on high speed until stiff peaks form to make Italian meringue. Use it to decorate the cake and torch the top.
PrimedTableBETA
