Pistachio Sponge:
Ingredient A:
| 400g | Sugar |
| 150g | Butter |
| 60g | Pistachio Paste |
| 20g | Vanilla Extract |
| 4g | Salt |
Ingredient B:
| 400g | Egg |
Ingredient C:
| 320g | Prima Top Flour |
| 40g | Prima Superfine Wholegrain Flour |
Ingredient D:
| 140ml | Buttermilk |
| 4g | Baking Soda |
Buttercream:
| 350g | Butter Cubes (Cold) |
| 260g | Sugar |
| 250g | Cream Cheese (Soften) |
| 100g | Egg White |
| 30ml | Water |
Colouring:
| 3g | Green Colouring Gel |
| 3g | Red Colouring Gel |
Pistachio Sponge
1. Mix Ingredient A until creamy, then add in Ingredient B.
2. Add Ingredient C, mix well.
3. Blend in Ingredient D.
4. Split batter and mix green and red food colouring separately.
5. Pour batter into baking tray.
6. Preheat oven to 185°C and bake for 40 mins.
Buttercream
1. Heat sugar and water to 120°C.
2. Whisk egg white till foamy, blend in sugar to form meringue.
3. Gradually add butter cubes. Mix until soft and fluy.
4. Mix in softened cream cheese and desired colouring. Set aside.
Assembly
1. Cut 3 sponges using 3cm, 7cm and 10cm ring cutters.
2. Layer sponge layers with buttercream and freeze for 1 hr.
Then, mould into a cone shape with buttercream.
3. Use an oset spatula to decorate and create tree edges and
decorate with coloured buttercream.
Makes Approx. 2 Cakes
This recipe is developed in collaboration with SHATEC.
