Cake enthusiasts will discover something truly special here. A cake that defies gravity and… requires strong will to resist its extraordinary flavor!
Ingredients
Chocolate sponge cake
- Sugar: 100 g
- Eggs: 5
- Cocoa: 50 g
- Wheat flour: 110 g
- Potato starch: 20 g
- Oil: 2 tablespoons
- Baking powder: 1 teaspoon
- Water: 30 ml
Pistachio cream
- Sugar: 120 g
- Pistachios: 250 g
- 30% cream: 600 ml
- Water: 60 ml
- Gelatin: 30 g
- Eggs: 6
Butter cream
- Powdered sugar: 100 g
- Butter: 200 g
- Lemon juice: 25 ml
Additionally
- White chocolate: 50 g
- Edible glitter: 1 piece
- Raspberry jam: 2 tablespoons
- Sugar hearts: 15 g
- Colorful sprinkles: 15 g
- Pink sugar paste: 450 g
- Raspberries: 70 g
- Strawberries: 70 g
Preparation
Soak the gelatin in water and set it aside before starting other tasks. Preheat the oven to 170°C.
Separate the egg whites from the yolks, transfer them to the bowl of a stand mixer, and beat with sugar until stiff peaks form. Add the egg yolks and beat for a while longer. Combine wheat flour, potato starch, baking powder, and cocoa in a separate bowl and mix thoroughly.
Sift the mixture of dry ingredients through a sieve into the bowl with the egg mixture. Mix everything. Add oil and water, then beat briefly again. Pour the batter into a baking pan. Bake for about 40-45 minutes in an oven preheated to 170°C. After baking, let it cool.
Transfer the pistachios to the blender bowl. Blend until you get a paste-like consistency. Pour water into a saucepan and place it over low heat. When the water starts to boil, put a bowl on top and vigorously beat the egg yolks with sugar (beating over steam). Once everything is combined, the yolk mixture will increase in volume and slightly whiten. Add the soaked gelatin and pistachio paste. Mix thoroughly and leave the bowl in the saucepan so that the cream remains warm. Turn off the heat.
Trim the top of the sponge cake, then slice it lengthwise into 3 layers. Pour well-chilled cream into the bowl of a stand mixer and whip until stiff peaks form. Gradually add portions of whipped cream to the pistachio cream, mixing thoroughly.
Place the first sponge cake layer at the bottom of the mold and spread it with 1 tablespoon of raspberry jam. Put a portion of the pistachio cream on top and spread it evenly. Place the second sponge cake layer and repeat the process with jam and pistachio cream. Finally, place the last sponge cake layer and spread a thin layer of cream on top, smoothing it evenly. Reserve some cream for frosting the sides later.
Put the cake in the fridge for 20 minutes.
Combine very soft butter with sifted powdered sugar in a stand mixer bowl and beat until the cream becomes light and airy. Towards the end of whipping, add lemon juice or alcohol. Remove the chilled cake from the mold, spread butter cream on its top and sides. Place the cake back in the fridge while preparing the sugar pastes.
Combine the sugar pastes and knead them together by hand. Roll out the paste, dusting it occasionally with a bit of flour. Remove the cake from the fridge. Roll the sugar paste into a sausage shape. Then flatten it with a rolling pin. Trim the edges to make the strip even.
Smear the bottom edge of the cake with a little water using a silicone brush. Also, moisten one side of the sugar paste strip with a little water and stick it to the bottom of the cake. Gently press it down with your hands.
Melt white chocolate in a saucepan over low heat, stirring constantly. Spread a little chocolate on the stand pole. Place it in the fridge for about 10 minutes.
Make a cone out of baking paper, fill it with chocolate. Seal the top, cut off a small tip, remove the cake, and coat the stand pole with chocolate using the cone. Let the excess chocolate drip off and solidify on the pole to achieve a dripping wax effect. Leave some chocolate for further cake decoration.
Pour the remaining chocolate onto the edges of the cake so that it starts to drip down. Pour most of the remaining chocolate on top of the cake and spread it irregularly over the entire surface.
Decorate the cake with raspberries secured with a little melted chocolate. Remove the stems from the strawberries and cut them into quarters. Arrange them in the center of the cake. Break the white chocolate into pieces and place them on the cake.
Sprinkle the cake with sugar hearts, pearls, and sprinkle glitter. Put the cake in the fridge for a few hours or overnight.
