Pistachio Momofuku Cake
Pistachio and Momofuku are two terms that I absolutely love, therefore it should surprise no one that I finally put them together in a pistachio Momofuku cake. I love pistachio for its green vibrant color and rich taste and Momofuku through its simplicity of approaching desserts and layering. During my first years of baking, Momofuku was always the one challenge to beat. I would find plenty of bloggers stating that making these cakes was a challenge and something they perhaps would not do again soon enough. It intrigued me a lot, so I made plenty of Momofuku cakes ever since. Needless to say they have become some of my all time favorite cakes to make, mostly because all is about flavor and textures in these recipes.
I do have to say one thing: whenever I could I reduced the sugar in these recipes. Often times I swapped some elements for others that are not as sweet. The American way of eating dessert does not align with my own way of making dessert. I always try to use as little sugar as possible, allowing flavors to shine more than the sweetness of sugar.
This Momofuku pistachio cake is not a complex recipe, but ti does require pistachio paste and pistachio praline. Both can be made at home or bought. I would say though that I rarely make my own pistachio paste – the bought one is superior in terms of color and texture. I do make my own praline however.
Pistachio paste and pistachio praline are slightly different. Pure pistachio paste contains only raw or lightly roasted pistachios, or a mix of both, while praline paste combines nuts with caramelized sugar in various ratios. Praline paste is sweeter, influencing recipes differently.
Momofuku Pistachio Cake
Ingredients
Pistachio Sponge:
- 160 g pistachio paste
- 75 g liquid glucose
- 180 g egg whites
- 280 g powdered sugar
- 110 g almond flour
- 75 g neutral vegetable oil
- 55 g whipping cream
- 160 g all-purpose white flour
- 6 g baking powder
- 6 g salt
Citrus Cremeux:
- 150 g eggs
- 130 g white granulated sugar
- 130 g lemon and lime juice
- Zest of 1 lemon and 1 lime
- 140 g butter (room temperature)
Pistachio Buttercream:
- 140 g butter (room temperature)
- 45 g pistachio paste
- 50 g powdered sugar
- 2 g salt
Sugar Syrup:
- 60 g water
- 40 g white granulated sugar
- 15 g lemon juice
- Zest of 1 lime
Pistachio Croustillant:
- 60 g pistachio praline paste
- 70 g pailleté feuilletine
- 75 g white chocolate (melted)
Instructions
Pistachio Sponge:
- Mix pistachio paste with glucose in the bowl of your mixer.
- Gradually add egg whites, whisking continuously on high speed.
- Combine powdered sugar and almond flour, and fold into the mixture.
- Slowly pour in the vegetable oil, then the cream.
- Sift flour, baking powder, and salt, then gently incorporate into the batter.
- Pour into a 35x25cm metal frame and bake at 180°C for 20-25 minutes. Cool.
Citrus Cremeux:
- Combine eggs, sugar, citrus juice, and zest in a saucepan over low heat.
- Cook while stirring until the mixture thickens.
- Remove from heat, strain, and cool to 40°C.
- Add butter and blend until smooth. Chill until assembly.
Pistachio Buttercream:
- Mix butter and pistachio paste.
- Add powdered sugar and salt, and beat well. Keep at room temperature until assembly.
Sugar Syrup:
- Combine all ingredients in a saucepan and bring to a boil.
- Strain and cool before using.
Pistachio Croustillant:
- Mix all ingredients in a bowl.
- Shape small dollops with a teaspoon onto parchment paper. Refrigerate for decoration later.
- Use the rest of the croustillant inside the cake layers.
Assembly:
- Cut two 18cm diameter sponge discs, reserving scraps for a third layer.
- Line an 18cm cake ring with acetate. Press the sponge scraps into the base to form a uniform layer.
- Brush with syrup, spread 1/4 of the pistachio buttercream, and smooth.
- Layer 1/3 of the citrus cremeux and scatter croustillant dollops on top.
- Add a sponge disc, repeat layers: syrup, 1/3 pistachio buttercream, 1/3 citrus cremeux, and croustillant.
- Top with the final sponge disc, cover with remaining buttercream, and smooth the surface. Chill for at least 6 hours.
- Use the remaining citrus cremeux in a piping bag for decoration. Remove the ring and acetate, decorate with cremeux, croustillant, and citrus slices.
Equipment
- Mixer
- Kitchen scale
- 18cm cake ring
- Acetate sheet
- Baking oven
- Baking tray
- Baking paper
- Spatulas
- Bowls
- Spoons
- Cooking pots
- Cooking stove
- Fridge
