Signature Cake “Pistachio–Raspberry” — a dessert for display and menu

Chocolate Sponge

Preparation:

Combine all ingredients in a mixer bowl and mix until smooth (about 5 minutes on medium speed). Pour the batter into a mold. Bake at 170°C for about 15 minutes. Let cool after baking.

Pistachio Cream

Preparation:

Combine all ingredients in a bowl and whip until smooth and creamy.

Confit “Raspberry–Sudachi”

Preparation:

Mix sugar with pectin. Add dry ingredients to the puree mixture and stir. Bring to a boil and cook for 2 minutes. Cool down.

Assembly

Layer the sponge, pistachio cream, and confit alternately to assemble the cake.