Momofuku Pistachio Cake
This Pistachio and Citrus Cake combines layers of moist pistachio sponge, citrus cremeux, and creamy pistachio buttercream. Enhanced with crunchy pistachio croustillant and bright citrus flavors, this cake offers a perfect harmony of textures and tastes.
Servings :1 18cm 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