PISTACHIO MARBLE CAKE

INGREIENTS

For the vanilla batter:

• 36g butter
• 65g sugar
• 1 vanilla bean
• 30g egg
• A pinch of salt
• 60g 35% fat cream
• 70g flour
• 1.5g baking powder

For the pistachio batter:

• 36g butter
• 65g sugar
• 50g pistachio paste
• 30g egg
• A pinch of salt
• 55g 35% fat cream
• 60g flour
• 1.5g baking powder

Assembly:

• KORO pistachio puree

Rocky glaze:

• 400g white chocolate
• 110g oil
• 140g chopped pistachios

METHOD

For the vanilla batter:

1. Pour the softened butter, sugar, and vanilla seeds into the bowl of a mixer and mix with the paddle attachment until creamy.
2. Add the egg and continue mixing.
3. Sift the flour, baking powder, and salt, then continue mixing.
4. Finish by incorporating the cream to obtain a homogeneous batter.
5. Transfer the vanilla batter to a piping bag.

For the pistachio batter:

1. Repeat the same steps as for the vanilla batter, incorporating the pistachio paste before adding the eggs.
2. Transfer the pistachio batter to a piping bag.
3. Grease the Silikomart Kyoto cake mold, including the tube.
4. Pipe the cake batters into the mold, alternating the flavors.
5. Using a knife blade, gently swirl the batters together.
6. Bake for 1 hour and 10 minutes in a preheated oven at 165°C (325°F).
7. Remove from the oven and let it cool.
8. Carefully remove the insert tube by twisting it, then unmold the cake.

Assembly:

1. Transfer the pistachio cream to a piping bag.
2. Pipe the cream inside the cake and over the surface.
3. Wrap the cake in plastic film and freeze it.

Rocky glaze:

1. Toast the pistachios in the oven at 170°C (340°F) for 8 to 10 minutes, then let them cool.
2. Melt the chocolate in a double boiler.
3. Add the oil and toasted pistachios, mix well, and let it cool to 30°C (86°F).
4. Remove the cake from the freezer and place it on a wire rack, then on a plate to catch the glaze.
5. Pour the rocky glaze over the cake, letting it cascade down.
6. Use a spatula to smooth the bottom of the cake and transfer it to a serving plate.
7. Enjoy once it reaches room temperature.

VIDEO INSTRUCTIONS

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Une publication partagée par Şengül Firat Goncu | Autour du sucre ® (@autourdusucre)

This recipe was prepared and brought to you by the talented chef @autourdusucre

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