Honey biscuit (5.50 inch)
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
baking soda
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.50 cup
95 g
3.32 oz
3.14 fl oz
baking powder
1 g
0.04 oz
0.03 fl oz
Strawberry filling
strawberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
lemon juice
1 tbsp
15 g
0.52 oz
0.50 fl oz
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
gelatin 220 bloom
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
water for the gelatin
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
strawberries for the decor
1.50 cup
400 g
14 oz
13.20 fl oz
Pistachio mousse
heavy cream 30-33%
1.25 cup
300 ml
9.90 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.50 cup
130 ml
4.29 fl oz
leaf gelatin
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
white chocolate
0.25 cup
90 g
3.15 oz
2.97 fl oz
pistachio paste
1.25 tbsp
20 g
0.70 oz
0.66 fl oz


Honey biscuit

  • Combine the honey, butter and baking soda in a saucepan on low heat. Stir constantly.
  • Wait for the increase in volume, cook for a couple of minutes. Cool down.
  • Whip the eggs with sugar on high speed until light fluffy mass is formed.
  • Add 2-3 tablespoons of egg mass; stir, pour back into the bowl with beaten eggs. Connect in a circular motion.
  • Mix flour with baking powder, then sift, mix in 2-3 steps to the honey-egg mixture.
  • Draw circles with a diameter of 16 cm on parchment, there will be only 2 pieces. Pour 100-110g on each circle, gently spread the dough in an even layer.
  • Bake in the oven preheated to 356F for 4-6 minutes until golden brown.
  • Cut circles with a diameter of 5.50 inch.

Pistachio Fraisier mousse (6.30 inch)

  • Soak the gelatin. Leave for 10-20 minutes.
  • Dissolve the gelatinous mass in a water bath / microwave.
  • Slightly grease the sides of the mold (5.50 inch diameter) with water, tighten with cling film and place on a board that will fit in the freezer.
  • Heat puree with lemon juice and sugar until dissolved.
  • Add gelatin. Stir and pour into a mold, freeze.

Pistachio mousse

  • Soak the gelatin in ice water for 20 minutes. Heat milk with sugar until boiling, put gelatin in milk, stir, pour over chocolate, leave for 5 minutes. Stir to dissolve the chocolate.
  • Add the pistachio paste. Cool a little.
  • Whip the cream until soft peaks, combine with mousse.
  • Immediately assemble the cake.


  • Wet the sides of the mold (6.30 inch in diameter) with water, tighten with foil and place on a board that fits in the freezer. Put an acetate film inside the mold.
  • Along the perimeter of the mold, spread the sliced ​​strawberries in halves lengthwise. Perhaps you will need to trim more to fit the biscuit.
  • Put in the biscuit, pour out the mousse a little less than 1/2 of the mass, put the filling to cover its height, add the mousse and melt the biscuit a little on top.
  • Top up the rest of the mousse. Freeze completely, this will take 6 hours or more.
  • After freezing, it is necessary to warm the walls of the form with a burner or a warm wet towel so that the form lags behind the cake. Remove the acetate film, put it on defrosting in the fridge for 4-6 hours. Decorate with strawberries and pistachios.