Pistachio Microwave Sponge Cake with Lemon Cream, Raspberry Foam and Raspberry Gel

Name: Pistachio Microwave Sponge Cake with Lemon Cream, Raspberry Foam and Raspberry Gel
Ingredients: 220 g (1 cup) pistachio paste; 180 g (¾ cup) egg whites; 60 g (½ cup and 2 Tbsp) almond flour; Zest of 4 lemons; 168 g (¾ cup) lemon juice; 4 large eggs; 224 g (1 cup) unsalted butter, softened; 5 g (1 Tbsp) agar agar; 340 g (1½ cups) raspberry puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Pistachio Microwave Sponge Cake

220 g (1 cup) pistachio paste
180 g (¾

Cake
Vegetarian
Gluten-free

Method

Pistachio Microwave Sponge Cake

Process pistachio paste, egg whites, and almond flour in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for a 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full. Cook for 40 seconds in a microwave, flip cups upside down and set asid