Cherry Cake with Pistachio & White Chocolate

Cake Layer Overview:

Cake Base:
Pistachio Mazarin Cake 20 minutes
Crunch:
Pistachio Crunch with White Chocolate 15 minutes
Creamy Elements:
Cherry Ganache 15 minutes Cherry Gel 10 minutes
Mousse:
White Chocolate Mousse 25 minutes Cherry Mousse 25 minutes
Decoration:
Glaze 20 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Cherry, Pistachio, White Chocolate

Categories: Entremet Cakes, Seasonal

Yield & Time:

Servings / Yield: 18-20 people
(if you want to make the cake for 8-10 people, you can adjust the recipe and i a 16 cm diameter insert pastry ring and a 18 cm diameter outer silicone mould)

Total Active Working Time: 2 hours & 10 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

Spring is finally here, so I had to make a spring cake. This cherry cake was made for a birthday party (hence the large amount of cake) and I really love how it turned out. It tastes amazingly light and fresh, like spring. I could easily eat another piece!

Happy baking <

Day 1

Pistachio Mazarin Cake:

  • 135 g marzipan (grated)
  • 135 g butter (soft)
  • 115 g caster sugar
  • 105 g roasted pistachios
  • 138 g eggs (approx. 2.75 medium eggs)
  • 0.5 tsp baking powder
  • 55 g all-purpose flour
  • a large pinch of salt
  1. Roast the pistachios for approximately 5–7 minutes at 175°C / 347°F. Let them cool and blend them into a flour in a food processor.
  2. Whisk the soft butter, sugar, grated marzipan and salt together with a hand mixer until light and fluffy.
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