Melted Mountain

Pistachio Cake
  • Mix the heavy cream, oil, eggs, pistachio flour and Tegral Satin CL Creme Cake for 1 minutes on low then scrape the bowl. Then mix for 3 mintues on medium. 
  • Bake in small doughnut mold at 350F for 10-12 minutes.

Kirsch White Chocolate Ganache
  • Bring the heavy cream to a boil. 
  • Pour over the Belcolade White Chocolate, let set for a minutes. 
  • Mix to combine. Add the Kirsch. Mix well. 
  • Put in the center of the cake.

Pistachio Crunch
  • Melt the Belcolade Lait Selection
  • Add the Pralirex Pistache. 
  • Mix in the Feuilletine. 
  • Sheet to 2.5mm. 
  • Chill until it is set. 
  • Cut to fit on top of the Kirsch ganache in your cake.

Raspberry Ganache
  • Heat the Starfruit Fraboise and invert sugar to 160°F. Pour over Belcolade Noir Supreme. Mix with the hand blender. 
  • Then add the butter when the ganache reaches 95°F-100°F. 
  • Pipe in the half sphere mold that will fit on top of your cake. 
  • Let set at room tempurature over night. 
  • Chill in the freezer to unmold. 
  • Place on top of the pistachio crunch layer.

  • Heat the Decorcrem White to 95°F and color it green. 
  • Coat the cakes with it and decorate them as desired.

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