Cake Batter
3/4 cup of sugar
1/2 cup of all-purpose flour
1 tablespoon of confectioner's sugar (for dusting)
1 teaspoon of baking powder (for dusting)
6 eggs, separated
Filling
1 cup of heavy cream
1 cup of chopped pistachios
3 tablespoons of sugar
2 tablespoons of water
1 tablespoon of vanilla extract
1 tablespoon of unflavored gelatin
200g of cream cheese
1 tablet of white chocolate (200g)
Accessory
Greased parchment paper
Cake Batter
3/4 cup of sugar
1/2 cup of all-purpose flour
1 tablespoon of confectioner's sugar (for dusting)
1 teaspoon of baking powder (for dusting)
6 eggs, separated
Filling
1 cup of heavy cream
1 cup of chopped pistachios
3 tablespoons of sugar
2 tablespoons of water
1 tablespoon of vanilla extract
1 tablespoon of unflavored gelatin
200g of cream cheese
1 tablet of white chocolate (200g)
Accessory
Greased parchment paper
cake batter
1
Grease a cake pan with butter and line it with greased parchment paper
Dust with flour and set aside
Preheat the oven to medium temperature
In a stand mixer, beat the egg whites until soft peaks form
Add the sugar, beating until stiff peaks form
Beat in the egg yolks until smooth
2
Sift together the flour and baking powder over the mixture, stirring with a spoon
Pour into the prepared pan and bake until golden brown
Remove from oven and let cool
Dust with confectioner's sugar and unmold
3
In a refrigerator, whisk the gelatin in cold water and let sit for 5 minutes
Break the white chocolate into pieces and place in a double boiler
Heat over simmering water, stirring occasionally, until melted. Reserve
4
In a stand mixer, beat the cream cheese with confectioner's sugar
Add the melted chocolate, heavy cream, and whisk until smooth
Whisk in the gelatin mixture
Pour into a prepared pan and refrigerate until set
