Pistachio and Nougat Layered Cake

Roast 180 g of pistachios in a dry pan. Transfer to a bag and crush with a rolling pin.

In a saucepan, mix 400 g of powdered sugar and 120 ml of water. Stir until the sugar dissolves.

Place on the heat and bring to a boil. Periodically brush or wipe the sugar from the sides with a damp brush or spatula.

Add 1 tbsp of liquid glucose and 120 g of honey. Cook to a temperature of 120–130 degrees.

Whip 2 egg whites until foamy. While continuing to whip, carefully pour in the hot syrup. Whip until the egg whites have completely cooled.

Add roasted pistachios and stir.

Line a baking pan with parchment paper, pour the nougat and refrigerate overnight.

Whisk 9 egg whites with 0.33 tsp of citric acid until soft peaks form.

Add 30 g of sugar and continue whisking until stiff peaks form.

Sift 390 g of powdered sugar together with 520 g of ground pistachios (shelled). Add to the egg whites, stirring from bottom to top.

Add chopped pistachios and mix until smooth.

Preheat the oven to 200 degrees. Line a round baking pan with parchment paper and place the dough in it.

Bake for 15 minutes. Once the sponge cake is done, turn it over and remove the parchment paper.

Chop 200 g of pistachios coarsely.

Whip 120 g of powdered sugar, 60 g of ground pistachios, 60 g of ground almonds, and 3 eggs. The mixture should double in volume.

In a separate bowl, whip 3 egg whites until soft peaks form, add 15 g of sugar and whip until stiff peaks form.

Carefully fold the whipped egg whites into the first mixture, stirring from the bottom.

Spread the dough into a baking pan lined with parchment paper. Bake in a preheated 220-degree oven for 8–10 minutes.

Pour the chopped pistachios onto a clean baking sheet. Turn the finished sponge cake onto the pistachios and leave until cooled, then carefully turn it over.

Cut strips of sponge cake of equal height. Place the first cake layer on the bottom of the form, line the sides with strips of sponge cake.

Soak 5 g of gelatin and let it swell.

Peel the orange and puree it.

Mix 3 egg yolks with 40 g of powdered sugar.

Heat 390 ml of 30% cream and carefully pour in the yolks, stirring constantly until thickened.

Remove from heat, add the swollen gelatin and orange puree. Mix and cool.

Gradually introduce 280 g of mascarpone into the cooled cream, stirring carefully.

Pour the cream into the sponge cake mold and refrigerate.

Soak 10 g of gelatin until swollen.

Remove the nougat from the refrigerator and transfer it to a saucepan with 500 ml of milk. Heat until the nuts settle and the mixture becomes homogeneous.

Whip 3 egg yolks with 50 g of sugar until light in color.

Pour the milk mixture into the egg yolks, stirring constantly. Cook for 5–10 minutes until thickened.

Dissolve the swollen gelatin in hot cream. Cool.

Whip 390 ml of 30% cream until thick. Mix with the butter mass.

Pour over the first cream. Refrigerate for 5–6 hours.

Grease the parchment paper with oil.

Caramelize 220 g of sugar in a dry pan. Add 150 g of sliced almonds and stir.

Place on greased parchment and form into a circle. Let cool.

Remove the cake from the pan. Sprinkle with finely chopped pistachios. Place a caramel circle in the center.