Milk
6 eggs
3/4 cup (chopped) of unsalted butter
1/2 cup (chopped) of all-purpose flour
1 teaspoon of active dry yeast
1 tablespoon of confectioner's sugar (for dusting)
Refrigerator Filling
1 tablespoon of unflavored gelatin, colorless
2 tablespoons of cold water
1 white chocolate bar (200g)
200g cream cheese
3 tablespoons of unsalted butter, softened
1 cup (chopped) of heavy cream
1 teaspoon of vanilla extract
1 cup (chopped) of chopped pistachios
Milk
6 eggs
3/4 cup (chopped) of unsalted butter
1/2 cup (chopped) of all-purpose flour
1 teaspoon of active dry yeast
1 tablespoon of confectioner's sugar (for dusting)
Refrigerator Filling
1 tablespoon of unflavored gelatin, colorless
2 tablespoons of cold water
1 white chocolate bar (200g)
200g cream cheese
3 tablespoons of unsalted butter, softened
1 cup (chopped) of heavy cream
1 teaspoon of vanilla extract
1 cup (chopped) of chopped pistachios
Milk
Grease a baking dish with butter and line it with parchment paper
Dust with flour and reserve
Bake the oven at medium temperature
In a stand mixer, beat egg whites until soft peaks form
Add sugar and continue beating
Add yolks and beat
Sift flour and yeast over the mixture, mixing with a spoon
Place in the baking dish and bake until golden brown
Tire from the oven
Dust with confectioner's sugar and remove the cake from the pan using a cloth
Filling
In a refrigerator bowl, dissolve gelatin in cold water and let it sit for 5 minutes
Break the white chocolate bar into pieces and melt it in a double boiler. Reserve
In a stand mixer, beat cream cheese with butter
Add melted chocolate, heavy cream, and mix
Dissolve gelatin in the refrigerator bowl and add it to the cream mixture
Add vanilla extract, mix, cover, and refrigerate
Distribute the filling into eight layers of cake, cream, and pistachios
Alternate layers, finishing with pistachio.
