Pistachio mud pie

Red Velvet Cake

COMPOSITION:

For 1 tart Ø 18 cm

  • 100 g Crumbles
  • 150 g Crumbles Green
  • 150 g Crème Cake Batter
  • 150 g Pistachio Crème

BASIC RECIPES:

1. Crumbles

  • 1000 g Crème Cake Base
  • 250 g Butter or margarine

1250 g Total

2. Crumbles Green

  • 1000 g Crème Cake Base Chocolate
  • 250 g Butter or margarine
  • Approx. 3-4 g Green and yellow colour

1250 g Total

 

3. Pistachio Crème Cake batter

  • 1000 g Crème Cake Base
  • 350 g Whole egg
  • 225 g Water
  • 300 g Oil
  • 50 g Grounded pistachio

1875 g Total

 

4. Pistachio Crème
  • 350 g Whole milk custard
  • 1000 g Water
  • 80 g Ice paste pistachio
1390 g Total

WORKING METHOD:

1-2. Crumbles

  • Make crumbles with all ingredients

 

3. Pistachio Crème Cake batter

  • Mix all ingredients with a flat beater for 1 minute at slow speed and 3 minutes at medium speed

 

4. Pistacio Crème
  • Mix powder and water, let swell for 5 minutes, then whip up for 2 minutes

 

BAKING TIME: approx. 40 minutes
BAKING TEMPERATURE: 180 °C

ASSEMBLY:

  • Press white and green cumbles 0,5 cm high and with 2 cm border into a mould
  • Fill for 2/3 with pistachio creme cake batter
  • Pipe in a layer of pistachio crème
  • Finish with white and green crumble