🥭🍰🍋Pistachio Mango Cake Recipe-Beautiful, creamy pistachio-mango cake🍋🎂🥭 скачать в хорошем качестве

🥭🍰🍋Pistachio Mango Cake Recipe-Beautiful, creamy pistachio-mango cake🍋🎂🥭

Learn how to make a delicious and visually stunning Pistachio Mango Cake with this step-by-step tutorial. This cake features layers of mango-infused agar agar jelly, creamy pistachio mousse, and a crunchy oat biscuit base. Follow along as we guide you through each stage of the process, from preparing the mango jelly to assembling and decorating the cake. Whether you're a beginner or an experienced baker, this recipe is sure to impress your friends and family. Don't forget to subscribe for more mouthwatering dessert recipes! ----------------------------------------------------------------------------------------------------------------------------------------------------------------- Facebook group:   / cakeandmoreacademy   ----------------------------------------------------------------------------------------------------------------------------------------------------------------- Pistachio-Mango Cake 🥭 Insert 16 cm diameter mold 15g crushed wafer 15g white chocolate 10g neutral vegetable oil 1 medium mango 80g water 30g sugar Juice and zest of 2 limes 4g agar agar 1 teaspoon grated ginger 20g toasted, crushed pistachios Melt the white chocolate Stir in the oil and the wafer Place in the freezer Dice the mango Add lime juice to it Mix the sugar with agar agar Add to the mango Add water, ginger, and lime zest Bring to a boil and cook for 1-2 minutes Cool to lukewarm and pour over the white chocolate layer Smooth it out Sprinkle with toasted, crushed pistachios Place in the freezer for 2 hours Base 18 cm diameter mold 120g oat biscuits 40g melted butter Line the mold with acetate film Crush the biscuits into small pieces They can have some larger chunks Mix with the butter Press evenly into the mold Place in the freezer Pistachio Mousse 16g sugar 120g milk 120g cream 72g egg yolks 9 sheets of gelatin 285g white chocolate 135g pistachio paste 510g whipped cream A pinch of salt Soak the gelatin Mix the eggs, sugar, salt, and pistachio paste in a saucepan Bring the milk and cream to a boil Combine with the pistachio mixture Heat over medium heat to 85 degrees Celsius Add the squeezed gelatin Mix well Add the white chocolate Mix well Blend with a hand blender until smooth Whip the cream until soft peaks form (70%) Fold the pistachio mixture into the whipped cream First loosen with a little cream, then fold together Set aside about 300 ml for decoration Divide the remaining cream in half Pour one portion of the cream onto the biscuit base Spread evenly in the mold Pour some around the sides as well to make the cake's sides look nice Place the mango insert in the center Pour the remaining cream on top Chill in the fridge for 6-8 hours Mark the decoration spot on the cake Knead the cream in the piping bag a bit Pipe onto the cake as shown in the video Decorate with crushed toasted pistachios and fresh mango slices