Tort cu fistic si ciocolata. Un tort deosebit pentru orice ocazii speciale | Taby's Welt

The cake recipe with pistachio cream and chocolate mousse is an exceptional combination! This cake is worth trying. INGREDIENTS ============ TOP Ø 20 cm ----------------------- 6 eggs 100g flour 140g of sugar 30g cocoa 30ml of oil 20g corn starch 5g baking powder Divide this composition into two 20 cm diameter trays. 🔥 180°C ⏰ 20 minutes The detailed recipe is here:    • BLAT DE TORT CU CACAO - RETETA PANDISPAN D...   This cake can also be made with a moist chocolate sponge cake from this recipe:    • Tort Snickers | Rețetă de tort Snickers cu...   Syrup --------- 100g of caramelized sugar 150 ml of water vanilla CHOCOLATE MOUSSE ------------------------------------- 300g milk chocolate 170g cream for hot cream (minimum 30% fat) 6g gelatin granules 6 tablespoons of water 300g cream for cold whipped cream (minimum 30% fat) PISTACHIO CREAM -------------------------------- 150g melted and cooled white chocolate (details on assembly section) 240g of cream for cold whipped cream (minimum 30% fat) 240g mascarpone at room temperature (removed from the refrigerator one hour before use) 100g pistachio paste 75g chopped pistachios (25g on each layer of chocolate mousse) FINISHING THE CAKE ------------------------- I used half a portion of the cream from my channel:    • CREMA PENTRU FINISARE TORTURI - reteta pen...   DECORATION ---------------------- pistachio blackberries Method of preparation ================== MILK CHOCOLATE MOUSSE ---------------------------------------------- On top of the milk chocolate, add the hot whipped cream. Wait 2 minutes, then mix well. Hydrate the gelatin in cold water for 5 minutes. Heat the gelatin for 8 seconds in the microwave oven. Add the gelatin over the ganache. Mix the cream for the cold whipped cream, from the refrigerator. Incorporate the sour cream into the ganache. Leave aside until use. PISTACHIO CREAM ------------------------------- Remove the mascarpone from the refrigerator an hour before use. Melt the white chocolate in a bain-marie, then let it cool until it reaches room temperature but is fluid. Mix the cream for the whipped cream. When the chocolate has reached room temperature, add the pistachio paste and incorporate it well with a spatula. Then add the mascarpone and mix, and finally add the whipped cream. Mix with a spatula from top to bottom. Leave aside until use. ASSEMBLY ------------------ Cut each sponge cake in two. Place the first layer on a cake board. Syrup the sponge cake layer. Place a giftable ring for cakes. Use acetate foil. Divide the chocolate mousse and pistachio cream into 3 equal parts, in separate bowls. Put the first part of the chocolate mousse on the sponge cake layer. If it is too liquid, you can put it in the fridge for 5 minutes. Put 25g of chopped pistachios on top of the chocolate mousse, then add the first part of the pistachio cream. Put the second top, and syrup it. Repeat this procedure two more times. Put the cake in the fridge overnight. The next day, dress the cake in the finishing cream and decorate it with pistachios and blackberries or as you wish! Good appetite! The cake weighs 3.1 kg and is 15 cm high.