Pistachio on lemon

Step 1 - Crunchy layer

Allow the white chocolate coating to dissolve. Add the remaining ingredients, mix and pour into a 24 cm cake ring, smooth out and chill.

Step 2 - Lemon cream

Mix the whole egg, sugar and lemon juice and heat to 85 °C in a bain-marie, stirring constantly. Add the Premium CL lime paste and leave to cool to approx. 35 °C. Add the softened butter and emulsify with a hand blender.

Step 3 - Pistachio mousse

Soak the gelatine in water. Heat the milk and pour over the chopped couverture and pistachio paste. Emulsify everything with a hand blender. Squeeze out the gelatine, mix into the mixture and leave to cool to approx. 35 °C. Whip the cream until slightly stiff, carefully fold into the mixture and process immediately.

Step 4 - Chocolate icing with pistachio

Allow the couverture to dissolve and add the cooking oil. Mix with a hand blender. Stir in the pistachios and colour to the desired shade using the green oil-soluble food colouring .

Step 5 - Ganache for decoration

Heat the cream with the glucose syrup and pour over the chopped couverture and pistachio paste. Emulsify with a hand blender and add the salt. Leave to stabilise in the fridge for at least 12 hours and whip lightly before use.

Structure

Cut the sponge base into three parts as usual. Soak the first base in the syrup and spread some of the lemon cream on top. Soak the second base in the same mixture and spread with the lemon cream. Also soak the third cake layer and spread with the remaining lemon cream and freeze. Place a 26 cm cake ring on cling film, line with acetate film (cake ring film) and secure. Pour the pistachio mousse into the ring and place the frozen sponge centre directly inside so that the lemon cream is on top, on which we now place the crunchy layer. Press everything down lightly and leave to freeze completely. Turn the cake, pour over the chocolate icing and garnish as desired.