Pistachio and vanilla cake

5 from 1 vote

190 g whipping cream (at least 30% fat)
35 g egg yolks
25 g sugar
1.5 g Gelatin powder or sheet (200 blooms) (add 10 g of water to powder for bloom)
50 g pistachio butter

300 g whipping cream (1) min 30% fat
450 g whipping cream (2) min 30% fat
7.5 g gelatin powder or sheet (200 blooms) add 45g of water to bloom gelatin powder
190 g white chocolate
1 vanilla pod

Bloom your gelatin powder with water. In a small saucepan, bring whipping cream to a boil. Whisk egg yolks with sugar. Pour a 1/3 of hot whipping cream on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 179-183°F (82-84°C). Pour directly on pistachio butter and gelatin in small pieces. Whisk until homogenous. Pour in a mold or cake ring smaller than the one for your mousse cake (16 cm diameter) and keep in the freezer until it hardens (around 4h).

With a mixer, whisk the eggs, vanilla extract, sugar, and honey at high speed until it is blanched.
Add flour and baking powder (sifted) little by little while whisking and finish by adding melted butter.
Bake at 200C (400F) for 15 minutes or until golden brown in a greased cake pan. Let it cool down, then cut off the border to get a 16 cm large sponge cake (you can use the 16 cm ring to do it). Wrap it with saran wrap.

Melt your white chocolate then add to pistachio butter. Add feuillantine, then whisk together. Put 2/3 of it on top of the madeleine sponge. Put the madeleine sponge+ crunch in the freezer until you make the whipped ganache.

If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
Heat up the whipping cream (1) to a boil with one vanilla pod. Let it infuse for 20 minutes.
Melt your white chocolate in a double boiler or in the microwave and pour in a large bowl. Remove the vanilla pod from your whipping cream (1) and heat it up again to a boil. Add gelatin to hot whipping cream (1) and pour onto the melted white chocolate. Whisk until it becomes homogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for 6 hours at least.

Whip up the vanilla ganache to soft peaks. It should not be really tight, it should be whipped just enough to hold by itself.
Use your 18 cm large cake ring or silicon mould (if you use a cake ring then wrap the bottom of it with saran wrap). Put a 1 cm deep amount of vanilla ganache at the bottom and coat the border with vanilla ganache using a spatula.
Put the frozen pistachio crémeux on top of the ganache, then add the rest of the ganache on top of the crémeux.
Finally, add the madeleine sponge on top and push so that the ganache rises up on the periphery. Remove the exceedent and keep in the freezer for at least 6 hours.

Bring to a boil water, sugar and glucose. Add bloomed gelatin. Keep in the fridge until use.

In the microwave or on a double boiler. Heat up your neutral glaze until it becomes liquid again (around 30C).
Remove the mousse cake from the freezer and pour onto mousse cake.
Put fresh pistachio on top of the cake.
Leave the cake in the fridge for at least 8h before eating.