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This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake perfect for Christmas or New Years Eve with a delightful flavor and texture. The cake consists of a delightful pistachio sponge cake at the bottom, topped with a crispy crunch made with homemade pistachio paste, white chocolate and paillete feuilletine, followed by a smooth and silky white chocolate and lime mousse and fresh raspberries.
0:00 - Intro
0:33 - Roasting raw pistachios
0:46 - Preparing pistachio sponge cake
2:34 - Pan Size
2:50 Baking Time
2:56 - Preparing Pistachio Paste
3:16 - Preparing pistachio crunch layer
4:36 - Preparing white chocolate lime mousse
6:03 - Assemble the cake
7:05 - Decorating the cake
8:02 - Enjoying the cake
Ingredients
Makes about 10-12 servings
Pistachio Sponge Cake
2 eggs, separated
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) roasted pistachios, ground
2 tbsp (20g) all-purpose flour
1 tsp (5g) pistachio extract
Pistachio Crunch
For Pistachio Paste
1 cup (100g) pistachios, toasted
1 tbsp (8g) powdered sugar
1/4 tsp (1g) salt
For the crunch
1 cup (80g) Paillete Feuilletine or corn flakes
1.5 oz (45g) white chocolate, melted
1/2 tsp (3g) pistachio extract
White Chocolate Lime Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
Zest of a lime
1 1/2 cup (360g) whipping cream (35% fat), chilled
4 oz (120g) fresh raspberries
For decorating
Fresh rosemary
fresh raspberries
white chocolate truffles
powdered sugar