Pistachio cake with green tea
4 servings
120 minutes
Pistachio cake with green tea is an exquisite dessert that combines a delicate nutty flavor with the light bitterness of green tea. Its roots can be traced back to European pastry traditions, where pistachios are often used to add an elegant taste and texture to baked goods. The tender pistachio sponge creates the base, while airy mousses with jasmine and green tea lend sophistication and layered flavor to the cake. White chocolate adds a sweet creaminess balanced by fresh herbal notes. This cake is perfect for special occasions—whether it's an evening with friends, a cozy tea time, or a festive treat. The taste is harmonious, with a light sweetness and refreshing hint of tea. To reveal all the aroma, it is recommended to serve slightly chilled and cut with a sharp hot knife.
1
For the pistachio cake: 80 g of peeled pistachios, 80 g of softened butter, 75 g of sugar, 1 large and 1 small egg, 10 g of flour, 10 g of corn starch.
- Unsalted Pistachios: 80 g
- Butter: 80 g
- Sugar: 75 g
- Chicken egg: 2 pieces
- Wheat flour: 10 g
- Cornstarch: 10 g
2
For jasmine mousse: 2 tbsp water, 1 tbsp jasmine tea, 150 ml heavy cream, 1 sheet of gelatin, 75 g good quality white chocolate, break into pieces.
- Water: 4 tablespoons
- Green Jasmine Tea: 2 g
- Heavy cream: 300 ml
- Gelatin in plates: 2 pieces
- White chocolate: 150 g
3
For green tea mousse: 2 tbsp water, 1 tbsp green tea (I use matcha tea, it has a beautiful green color), 150 ml heavy cream, 1 sheet of gelatin, 75 g good quality white chocolate, break into pieces.
- Water: 4 tablespoons
- Matcha: 1 g
- Heavy cream: 300 ml
- Gelatin in plates: 2 pieces
- White chocolate: 150 g
4
Pistachio cake layer. Preheat the oven to 170 degrees. Prepare a rectangular mold of 20x15 cm (I used a round one with a diameter of 18 cm due to lack of options, and since my mold is smaller in area, the cake turned out taller). Line the bottom with baking paper. Finely chop the pistachios; if using a food processor, be careful not to overdo it or they will become oily. Beat the butter with sugar until fluffy. Lightly beat a large egg and gradually add it to the butter mixture, mixing well after each addition. Sift flour with starch and mix with chopped pistachios. Add this mixture to the butter mixture one tablespoon at a time, mixing gently. Beat a small egg slightly and incorporate it into the batter. Transfer the mixture to the prepared mold, level it out and bake for about 15-20 minutes or until a toothpick comes out dry (since my layer was taller, I baked it for 25 minutes). Remove from oven and cool completely in the mold.
5
Mousses are made the same way, but you must do them in order. First, jasmine. Boil water, steep tea leaves for about 10 minutes. Strain and discard the leaves. Whip the cream to soft peaks and refrigerate. Soak the gelatin sheet in cold water for about 5 minutes (or according to package instructions). Place chopped chocolate in a bowl and melt in the microwave on low power. Heat the tea until almost boiling, then remove from heat. Immediately add the squeezed gelatin sheet, stirring until fully dissolved. Strain this mixture over the chocolate, mixing well until smooth. Using a spatula, fold in 1/3 of the whipped cream gently. Do not whip. The cream will melt upon contact with the warm chocolate. Fold in the second third of the cream carefully. The mixture will thicken slightly. Gently fold in the last third of the cream, trying to keep the mixture as airy as possible. The consistency should be a soft mousse. Spread the mousse over a completely cooled cake layer. Smooth it out. Refrigerate for 45 minutes.
6
Prepare a mousse with green tea. Layer it on top of the jasmine mousse, smooth it out, and you can create a pattern with a fork.
7
Put it in the refrigerator overnight. To remove, run a knife along the edges, take off the removable mold, and serve. It's better to cut with a hot knife wiped dry.