Pistachio communion cake

Mix the ingredients for the bottom of the cake (Jogo Lux Alfapro, water and oil) on a slow rotation for 3 minutes. Bake in a round pan with a diameter of about 25 cm at 200°C for about 25 minutes. After cooling, cut into two equal discs. Put the first bottom into the mold.

Heat Crocco Cream White to a temperature of about 40°C, then add the crushed waffles to the ice cream. The finished mass is laid out on a yogurt bottom.

Whisk 250 g UHT 33 % cream with 25 g of sugar. Add Delipasta Pistachio 100% Fabbri and at the end of whipping – 5 grams of gelatin (pre-soaked in 25 g of water and heated). Pistachio cream put on a frying pan and smooth. Cover both creams with the other bottom of the cake.

Prepare milk chocolate mousse: beat 250 g of UhT 33% cream without sugar for 3/4. Simultaneously boil 100 g of UHT 33% cream from 25 g of butter. Then add Callebaut Select milk chocolate and 5 g of heated gelatin with 25 g of water. Whipped cream is combined with milk chocolate genage and gelatin, and then poured on the yogurt bottom. We smooth it out with the form.

Put the cake in the freezer or shock cooler.

After cooling, remove from the mold and pour Cover Cream White (NEW) heated to 40°C.

We decorate the cake at will: chocolate decorations, fresh fruits, pistachios, gold.

Bon appétit!