Ingredients for Chocolate Sponge
- 250 g — sugar
- 170 g — flour
- 50 g — cocoa powder Botanical Extra BruteCallebaut
- 6 g — baking powder
- 3 g — baking soda
- 3 g — baking soda
- 135 g — kefir
- 100 g — eggs
- 110 g — hot water
Ingredients for Pistachio Cream
- 500 g — cream cheeseDebic
- 200 g — cream 32%Debic
- 15 g — vanilla extractProva Gourmet
- 90 g — pistachio pasteSanto Santaniello
- 70 g — sugar
- 15 g — Amaretto liqueur
Ingredients for Confit “Raspberry–Sudachi”
- 600 g — raspberry pureeDiraFrost
- 100 g — sudachi pureeCapfruit
- 15 g — pectin NHLouis Francois
- 350 g — sugar
Ingredients for Decoration
- crushed pistachioSanto Santaniello
- dark chocolate №811Callebaut
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.
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