Pistachio Dacquoise Cake with Yuzu and Green Tea Mousse


White chocolate shavings
decorate the top
I apologize for the bad photo but I only had 
my iPhone available when I made this cake.
The flavor combination for this cake includes a pistachio dacquoise at the base, yuzu mousse in between and a green tea mousse surrounding everthing. These flavor combinations make an excellent dessert for the spring.

Yuzu is a citrus fruit commonly found in Japan and the zest of the fruit was infused in fresh cream to impart its tanginess.

This cake has 4 steps but the end product is well worth it.

Pistachio dacquoise
60 grams  powdered sugar
25 grams almond powder (commonly called almond flour)
20 grams flour
75 grams egg whites
25 grams sugar
1 tablespoon pistachio paste

·         Preheat oven to 180ÂșC.
·         Sift powdered sugar, almond powder & flour in a bowl.
·         Whip egg whites till soft peaks form and gradually add sugar. Continue mixing until  
       slightly stiff.
·         Fold in the dry ingredients and mix with a spatula.
·         Spoon the batter into a pastry bag and pipe a small circle on a baking tray lined  
       with parchment paper (18 cm diameter) and bake for about 15 minutes or until 
       golden brown.
·         Place aside to cool then cut the cake in a 18 cm circle.

Pistachio Crunch
25 grams fresh pistachios 
50 grams milk chocolate

·         Place the pistachios in a food processor and pulse for a few minutes.
·         Melt the chocolate in a bowl over hot simmering water. Remove the bowl from 
       the heat and add the pistachios and mix thoroughly.
·         Spread on parchment paper and cool in the refrigerator until hardened and then 
      chop into small pieces.

Yuzu infused White Chocolate Mousse 
Zest of 1 yuzu
125 grams fresh cream  + additional 60 grams 
1 tablespoon honey
6 grams gelatin sheets
100 grams white chocolate, chopped

·       Soften the gelatin cold water.
·        Put the fresh cream (125 grams) in a saucepan and add the yuzu zest and heat & until lightly boiling. Strain the zest and put the cream back to a clean saucepan and add the tablespoon of honey and heat together until lightly boiling. Turn off the heat & add the gelatin. Mix well and then pour over the white chocolate and mix with a small whisk until all of the chocolate is melted. Cool.
·       Whip the 60 grams fresh cream with a whisk until soft peaks form. Mix this whipped cream into the chocolate mixture.
·       Pour the mousse into a round form (13 cm or 15 cm diameter ring) which has plastic wrap sealed on one end and refrigerate for 45 or until the mousse is set.

Matcha mousse
3  egg yolks
60 grams sugar
200 grams milk
200 grams fresh cream 
9 grams gelatin sheets
10 grams matcha powder (green tea powder)

·         Soften the gelatin in cold water. Remove water before using.
·        Stir together the matcha powder, egg yolks and sugar together in a bowl with a small whisk.
·       Boil the milk in a saucepan then pour it in the egg yolk mixture and add back to the saucepan. Heat the mixture over low heat, stirring all the time until it is lightly thickened. Do not boil.
·         Stir in the gelatin and then pour into a bowl and cool completely.
·         Whip the cream until soft peaks form.
·         Fold 1/3 of the whipping cream into the green tea mixture and mix with a 
      spatula.
·         Pour the green tea mixture back into the whipped cream bowl and mix together thoroughly.

Matcha milk glaze
100 grams fresh cream
1 tablespoon sugar
3 grams gelatin sheets
1 teaspoon matcha powder

·         In a saucepan, put the matcha powder, sugar and cream together and bring to boil over medium low heat. Then add the softened gelatin. Pour into a bowl and cool. 

Putting the Cake Together
1.  Use a large cake ring (18 cm) and put a mousse film inside the ring. Put the dacquoise cake inside the ring at the bottom. Then pour 1/3 portion of the matcha mousse on top and spread it evenly within the ring and then sprinkle the pistachio crunch on top. 
2. Take out the yuzu mousse from the ring and place on top of the pistachio crunch and the add the remaining matcha mousse on top and be sure to spread it evenly around all of the sides. Use a palette knife to evenly spread the mousse on the top and put in the refrigerator for about 15 minutes. 
3. Lastly, take the cake out of the refrigerator and spread the matcha milk glaze on top of the cake. Pour the milk glaze evenly so that it is smooth. Refrigerate at least one hour before serving.
4. Decorate with white chocolate shavings and remove the ring and the mousse film before serving.



QuickEdit
Kathy
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