Pistachio Microwave Sponge Cake
A Pistachio Microwave Sponge Cake recipe using pistachio paste. This recipe creates a dense sponge cake that is filled with a lemon cream.
Servings: 12 Servings
Calories: 286kcal
Ingredients
Pistachio Microwave Sponge Cake
- 220 g pistachio paste
- 180 g egg whites
- 60 g almond flour
Lemon Cream
- Zest of 2 lemons
- ½ cup granulated sugar
- 3 oz lemon juice
- 2 large eggs
- 4 oz unsalted butter softened
Raspberry Gel
- 250 g raspberry puree
- 2.5 g agar agar
- ¼ cup granulated sugar
Raspberry Foam
- ¾ cup raspberry puree
- 1 tablespoon granulated sugar
- ½ tablespoon Versawhip
- ½ teaspoon xanthan gum
Instructions
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 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 aside until cool.
Lemon Cream
- Process zest and sugar in a food processor. In a saucepan, bring juice, sugar with zest and eggs to 165°F.
- Transfer to a blender and process until smooth.
- Add butter slowly until incorporated.
- Pour into a container and refrigerate.
Raspberry Gel
- Bring puree, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a Vitamix blender until creamy.
Raspberry Foam
- Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy.
Assembly
- Place a sponge cake in the center of a plate.
- Create a hole in the center and fill with lemon cream. Dot foam and gel around cake and garnish.
Notes
Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 41mg | Potassium: 90mg | Fiber: 3g | Sugar: 15g | Vitamin A: 286IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg