With the wisk attachment, mix all ingredients for 1 minute low, scrape bowl and mix for 6 minutes at high speed.
Spread sponge into a full slab tray with silpat or lined with parchment paper and level top.
Sprinkle with crushed pistachio and bake at 180C for about 15 minutes. Do not overbake.
Let cool completely before assembling.
Rosewater Buttercream
With the paddle attachment, mix butter for about 1 minute to become soft and no lumps.
Add all the other ingredients and mix on slow for about 1 minute to incorporate, changing for medium speed and mix for about 4 minutes until light and fluffy texture.
Add a drop of red food coloring as desired for color as like.
Belgian Chocolate Mousse
Melt Belgian Chocolate Ganache to 35C and whisk with cream at medium speed until light and creamy.
Do not overwhip, as it gets harder when it sets.
Pistachio Glaze
Mix Harmony and ground pistachio and set aside.
Rose Water Syrup
Bring sugar and water to boil.
Add rose water and orange oil, and stir.
Assembling
Assembly
Cut cake layer in 3 Stripes.
Place one 3rd cake layer at the bottom, soak with Rosewater Syrup and spread a thin layer of Rose Water buttercream, about 500g, and top with the second cake layer and soak with syrup.
Spread 400g of Belgian Chocolate Mousse, top with 3rdcake layer and soak with Syrup.
Spread the final Buttercream layer, about 500g, and rest in freezer for about 30 minutes.
Glaze cake with a very thin layer of pistachio Glaze and place in freezer for a couple minutes to set before cut.
After, cut the cakes to the desired size and shape, pipe Buttercream russets on top and decorate with Chocolate sticks.
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