For my birthday and I wanted to make myself a cake that reminds me a lot, the colors and flavors of my land, Sicily.
I chose as ingredients: pistachio as the emblem of Sicily being the only Italian region to produce it, with its unique emerald green and fragrant; ricotta, it is one of the best agri-food products in Sicily, orange as a symbol of the sun, and cocoa cookies that represent the lava of Etna, the highest volcano in Europe that dominates all of Sicily with the its majestic and spectacular eruptions.
A pistachio mirror that contains a very soft pistachio mousse and a delicious ricotta cream laid on a crisp black bed of cocoa cookies.
I was inspired by the Pistachio cake by Maurizio Santin (Italian Chef), varying the recipe and inserting other recipes from other famous Italian Chefs like Loris Oss Emer.
- 350 g cocoa cookies 12.5 oz
- 32 g granulated sugar 1.13 oz
- 75 g melted butter 2.65 oz
- 200 g ricotta 7.05 oz
- 60 g powdered sugar 2.1 oz
- 200 g whipped cream 7.05 oz
- 135 g pistachio cream 4.76 oz
- 315 g granulated sugar 11.11 oz
- 330 g whipping cream 11.64 oz
- 9 g gelatin sheets 0.32 oz
- 6 eggs
- 108 g water 3.8 oz
- 106 g granulated sugar 3.74 oz
- 148 g glucose syrup 5.2 oz
- 11 g gelatin sheets 0.38 oz
- 85 g condensed milk 2.99 oz
- 20 g whipping cream 0.7 oz
- 20 g pistachio cream 0.7 oz
- 143 g white chocolate 5.04 oz
- Combine cocoa cookies crumbs with sugar and butter, press onto the bottom of 24cm (9 inches) springform pan, and store in the fridge.
- Sift the ricotta, add the sieved sugar.
- Combine with whipped cream to obtain a soft and silky cream.
- Pour the ricotta cream on the crust and place it into the fridge.
- Beat egg yolks with sugar for 10 minutes until creamy.
- In the meantime let the gelatine rehydrate in the cold water.
- After it has completely soaked, squeeze it with your hands and make it completely dissolve in a cup with a little bit of warm milk.
- Slowly drip the milk-gelatine mix into the egg cream.
- Add the pistachio cream, while continuing to mix it with a whisk.
- Whip the cream and the egg whites separately and add them to the pistachio cream, stir with gentle movements from the bottom to the top.
- Spread the pistachio mousse over the ricotta cream and put it in the freezer.
- Soak the gelatine sheets in icy water.
- Melt the white chocolate at 45°C (113°F).
- In a saucepan put water, sugar, and glucose and heat up to 103°C(217.4°F).
- Remove it from the heat, add the condensed milk, the hydrated squeezed gelatin, making sure that it is completely melted, and then the whipping cream.
- Pour over the melted white chocolate together with the pistachio cream and emulsifying everything with an immersion mixer, avoiding the incorporation of air bubbles and filtering.
- Leave it to rest in the fridge for 10-12 hours.
- Heat the glaze to 35°C (95°F).
- Remove the frozen cake from the springform pan.
- Glaze the cake, allow it to cool, and decorate with sweetened dried orange slices.
- Wait for the cake to thaw in the fridge before tasting it.