This cake is beautiful to look at and with a delicate balance of pistachio and rose flavour. The cake is made up of pistachio Jaconde sponge, raspberry gelee, white chocolate mousse and rose mascarpone cream. The raspberry gives a burst of tartness to offset the creaminess of the mousse and mascarpone cream.
This is a hands-on class. Participants will work individually to each make a Pistachio Rose Cake.
Persian Pistachio and Rose Cake
Date: Saturday, 13 March, 9 AM to 1 PM
- Pistachio Jaconde Sponge
- Raspberry Gelee
- Mascarpone Rose Mousse
- Assembling and decorating a multi-component cake