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Pistachio Mimosa Cake

The Pistachio Mimosa Cake is a delicious variation created for us by our friend Simona. πŸ‘©πŸ³

This Mimosa Cake has a soft pistachio base in which nothing is removed, then soaked in rum πŸ₯ƒ and orange 🍊 and stuffed with a delicious pistachio namelaka. πŸ’š
Let's make pistachio mimosa cake together!

Ingredients
for the cake
- 220 g Flour 00
- 170 g Sugar
- 3 Medium eggs
- 1 125 g white yoghurt
- 75 g Peanut seed oil
- 50 g Pistachio paste (100% Pistachio Cream)
- 1 sachet Yeast powder for sweets
- 1 tablespoon Vanilla extract

for pistachio namelaka
- 160 g White Chocolate
- 100 ml Milk
- 6 g Glucose (or honey)
- 3 g Gelatin in sheets
- 220 g Fresh liquid cream

for rum and orange bath
- 100 ml Water
- 50 g Sugar
- 30 g Rum
- Half orange peel cut into strips (without the white part)
- 3 drops Almond aroma

for the finishing of Pistachio Mimosa Cake
- q.b. Pistachios grains
- q.b. Raspberries
- q.b. Small meringues
- q.b. Whole pistachios
Preparation
Let's prepare the cake:
In a bowl, mix the yoghurt, eggs, sugar, pistachio paste and vanilla with a whisk.
Sift the flour with the yeast, add them to the eggs then add the pistachio flour incorporating everything well.
Add the oil and stir, you must obtain a smooth and homogeneous mixture.
Oil and flour a 24 cm mold.
Pour the dough into the mold and bake the cake in a preheated oven at 180Β° for 35/40 minutes by placing it in the lower part of the oven, always do the stick test to verify the baking.
If the surface becomes too dark, cover it with aluminium foil.
The cake is ready, take it out of the oven and let it cool for a few hours before cutting it.
If you want you can also bake it the day before.

Let's make pistachio namelaka:
Cut the white chocolate into small pieces and melt it in the microwave or bain-marie.
Mix the pistachio paste together well.
Put the jelly in a cup with a little cold water and let it moisturize for 10 minutes.
Put the milk in a saucepan with glucose (or honey) and bring to the boil, add the squeezed jelly and let it melt.
Pour the hot milk, flush, on the chocolate emulsifying the mixture with an immersion mixer (do not worry if it thickens at first is normal, proceed without fear).
Add the cream, mix well, cover with food-grade contact film and refrigerate for 12 hours.
After the 12 hours of rest, take the cream and whip it with electric whips for a couple of minutes, it will become soft and frothy.

Let's get the bath ready:
In a saucepan, add the water, rum, almond flavor, the peel of half an orange cut into thin strips and sugar, bring to the boil and turn off.
Let the water cool completely before using it.
If you want a more alcoholic bath for the Pistachio Mimosa Cake increase the amount of liqueur and add it to the syrup when it is cold.

Let's mount the Pistachio Mimosa Pie:
Take the cake and with a sharp knife gently remove the outer part that has become dark during cooking (you have to remove only the thin darker layer, just a couple of millimeters).
Take the cake, place a 20 cm saucer in the middle and with a sharp knife cut the central part of the cake following the edge of the saucer (it will serve as a template and you will have a perfect circle), in this way you will obtain a 20 cm base and an edge that we will crumble to decorate the surface of the Pistachio Mimosa Cake.
Cut the base with a sharp knife in order to obtain three discs of the same thickness.
Take a serving plate and place the first disc of Torta Mimosa, sprinkle it with a third of the water and spread it with a third of pistachio namelaka.
Cover with the second disc of Torta Mimosa, wet it with a third of the water and spread it with the namelaka.
Cover with the third disc of Torta Mimosa, sprinkle it with the water and spread the whole Mimosa Cake with a thin layer of namelaka (including the edges).
Crumble the edges of the cake with your hands and cover all the Pistachio Mimosa Cake.
Decorate the surface of the Pistachio Mimosa Cake using some raspberries, meringues, pistachios and pistachio grains.
(Keep the Pistachio Mimosa Cake in the fridge until serving time).

The Pistachio Mimosa Cake is ready! πŸ˜‹πŸ’
Click here for the original recipe for Pistachio Mimosa Cake.

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