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Pistachio and Ricotta Cake

Pistachio and Ricotta Cake

solo-dolce
A pistachio mirror that contains a very soft pistachio mousse and a delicious ricotta cream laid on a crisp black bed of cocoa cookies.
4.8 from 5 votes
Prep Time 40 mins
Additional Time 12 hrs
Total Time 12 hrs 40 mins
Course Cakes and Pies
Cuisine Italian
Servings 8 servings

Ingredients
  

Crust

  • 350 g cocoa cookies 12.5 oz
  • 32 g granulated sugar 1.13 oz
  • 75 g melted butter 2.65 oz

Ricotta Cream

  • 200 g ricotta 7.05 oz
  • 60 g powdered sugar 2.1 oz
  • 200 g whipped cream 7.05 oz

Mousse Pistachio

  • 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

Pistachio Glaze

  • 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

Instructions
 

Crust

Ricotta Cream

  • 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.

Mousse Pistachio

  • 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.

Pistachio Glaze

  • 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.

Assembling

  • 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.

Notes

ENJOY!
Keyword pistachio cake, ricotta cake
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