Dubai Pistachio Matcha Cake
(2.5)
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A luxurious layered dessert inspired by Dubai's opulence, featuring a crunchy pistachio and white chocolate base, pistachio biscuit, pistachio marmalade, and a silky matcha mousse, all encased in a glossy chocolate shell.
00:15:00 total
Serves 12
hard
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Ingredients
- pistachio butter - watch the video to see (for the crunchy base and brittle)
- white chocolate - watch the video to see (for the crunchy base)
- roasted kadif - watch the video to see (for the crunchy base)
- pistachio biscuit disc - 1 disc (to top the crunchy base)
- water - watch the video to see (to heat with heavy cream and pistachio paste for marmalade)
- heavy cream - watch the video to see (to heat with water and pistachio paste for marmalade)
- pistachio paste - watch the video to see (used in marmalade and brittle)
- sugar agar agar mixture - watch the video to see (added to marmalade mixture)
- matcha ganache mousse - watch the video to see (whipped to medium soft peaks for mousse layer)
- cocoa butter - watch the video to see (melted and mixed with dark chocolate for chocolate arage shell and brittle)
- dark chocolate - watch the video to see (mixed with cocoa butter for chocolate arage shell)
- toasted pistachios - watch the video to see (topping for brittle)
- cocoa nibs - watch the video to see (topping for brittle)
Instructions
- Prepare Crunchy Base: Mix pistachio butter, white chocolate, and roasted kadif. Mold into a round shape. Top with a disc of pistachio biscuit and freeze. Demold and keep frozen.
- Make Pistachio Marmalade: Heat water with heavy cream and pistachio paste. Add sugar agar agar mixture. Bring to a boil and cook for 2 minutes. Refrigerate overnight to set into marmalade.
- Whip Matcha Ganache Mousse: Whip the matcha ganache mousse to medium soft peaks.
- Assemble Cake: Fill a silicone or plastic wrap lined mold half full with matcha mousse. Pipe more mousse around the borders. Spread pistachio marmalade over mousse. Top with frozen crunchy pistachio biscuit insert. Freeze overnight.
- Demold and Portion: Demold the frozen cake and cut into 12 portions. Keep frozen.
- Prepare Chocolate Arage Shell: Mix melted cocoa butter with dark chocolate and pass through a sieve. Dip each frozen cake slice into the chocolate mixture one at a time. Keep remaining slices frozen.
- Make Pistachio Brittle: Combine pistachio paste with cocoa butter. Spread into a disc and top with toasted pistachios and cocoa nibs. Flatten and freeze to set. Divide into 12 triangles.
- Decorate and Serve: Decorate each cake slice with a piece of pistachio brittle. Place finished cakes in the refrigerator for a few hours to thaw before serving.
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