This cake is composed of a rhubarb jelly, three Joconde biscuits with pistachio, five layers of passion fruit mousse and a crispy praline and pistachio. As usual, I decided to complicate the recipe by making my pistachio paste, my praliné and my purée of rhubarb myself, but you can simplify everything by buying these products directly on the market. Try to choose quality products!
Homemade pistachio paste
125g of raw, unsalted and pruned pistachios
30g almond powder
62g of sugar
18g of water
3 drops of bitter almond extract
1 tbsp groundnut oil (or sunflower oil)
Roast the pistachios at 150 degrees for 15min. In a saucepan, pour water and sugar.
Sprinkle the pistachios. Boil the water and sugar until the temperature reaches 121 °. Add the pistachios and mix with a spatula. The pistachios will sand.
Add the almond powder and the bitter almond extract. The mixer in the bowl of a robot equipped with a knife. Proceed in several steps so as not to damage your mixer. Add the oil along the way.
House praliné
200g of hazelnuts from Piedmont
125g of sugar
35g of water
1/2 vanilla bean
Roast the hazelnuts 20min at 160 °. Mold the hazelnuts by shaking them in a dishcloth and then leave them to cool. In a saucepan, cook water, sugar, and vanilla at 121 °.
Remove the vanilla beans, remove from the heat and add the hazelnuts. Sand and put back on fire. Caramelize, stirring for 20min. Dispense on a Flexi pat and let cool. Crush with a rolling pin and mix to obtain a fine powder.
Continue to mix, in several times, so as to obtain a paste. Pour into an airtight can and refrigerate.
Rhubarb puree
1,2kg of rhubarb
120g of sugar
A small glass of water (to be adapted according to the desired acidity)
Wash, peel and cut rhubarb into 1-cm sections and put it in a bowl.
Sprinkle with sugar and let stand 20 min. In a small saucepan, pour the contents of the salad bowl, including what the rhubarb rejected. Sprinkle with the glass of water.
Cook over medium heat for 5 minutes, stirring then leave to cook for 30 min on low heat, stirring occasionally. Mixer using the dip mixer.
Rhubarb jelly
750g of rhubarb purée
50g of lemon juice
80g caster sugar
4g agar agar
10 g of gelatin (ie 5 sheets)
The tip of a red dye knife
Soak the gelatine in plenty of cold water. Mix the rhubarb, lemon, and sugar.
Add the dye. Put on fire and add agar. Boil, stirring vigorously. Add the drained gelatin.
Cast in a frame of the desired dimensions over a thickness of about 7mm. Block in the cold.
Crunchy praline
75g pistachio paste (home or trade)
175g almond praline
100g milk chocolate (Jivara for me) melted at 40 °
100g of roasted and finely chopped almonds
100g of finely chopped pistachios
40g of melted butter
Mix all the ingredients in order.
Note: I used a commercial pistachio paste before making the house version. You will notice the difference, there is no picture !!
Spread on a Silpat mat or on a sheet of cooking paper in a frame with the same dimensions as the rhubarb jelly (same thickness of 7mm). Block in the cold.
Joconde biscuit with pistachio
300g almond paste (homemade or commercial but in this case, opt for a dough with 50% fruit content)
75g of pistachio paste
100g whole eggs
160g of egg yolks
400g of egg whites
140g caster sugar
85g of melted butter
Mix the almond paste (if necessary relaxed before using the microwave) with the pistachio paste until homogenization. Add the eggs one by one, mixing between each addition. Add the yolks.
Place the whites in the mixer, gradually adding the sugar until the whisk forms a point in a bird's beak.
Gently mix the first part with the whites. Stir in melted butter.
Spread a part of the mixture on a Flexi pat. Bake at 160 ° for 17min turning the plate halfway through cooking. With these quantities, I could do 3 flexplates.
Passion Fruit Mousse
350g of passion purée
30g of lemon juice
200g of sugar
14 g of gelatin (7 sheets)
750g of the whole cream mounted to the mixer
Heat the passion purée, sugar, and lemon. Add the softened gelatin and cool to 30 °.
Assemble the cream and mix gently with a mash.
Mounting
200g White Chocolate Ivory from Valrhona
40g of grape seed oil
1 patterned transfer sheet
The initial recipe provided for a jelly of passion and preserved rhubarb. But I decided to bring my little personal touch by replacing this top part of the cake with a fancy white chocolate shell made with a patterned guitar sheet. Do as you want, but be careful if you opt as I do for chocolate, it tends to slide over the passion foam.
This cake is composed of a rhubarb jelly
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