Almond sponge biscuit
0.50 cup
110 g
3.85 oz
3.63 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
baking powder
1 tsp
4.92 ml
almond flour
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
5 pc
Pistachio cheesecake
cream cheese
1 cup
220 g
7.70 oz
7.26 fl oz
cream 33-35%
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
1 pc
pistachio paste
1.50 tbsp
22 g
0.77 oz
0.73 fl oz
Strawberry confit
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
strawberry puree
0.50 cup
125 g
4.38 oz
4.12 fl oz
2 tbsp
30 g
1.05 oz
0.99 fl oz
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
Vanilla mousse
0.75 cup
180 g
6.30 oz
5.94 fl oz
vanilla pod
1 pc
white chocolate
1.50 cup
350 g
12.25 oz
11.55 fl oz
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
half-whipped cream
0.75 cup
200 g
7 oz
6.60 fl oz


The day before assembling the cake, you need to prepare a sponge cake, pistachio cheesecake and confit.

Almond sponge biscuit

  • Sift the flour, cornstarch and baking powder into a bowl; add the almond flour, and mix everything.
  • Whip the eggs with a pinch of salt and sugar until fluffy mass.
  • Add the flour mixture to the whipped eggs, and mix gently with a spatula until smooth (do not mix for a long time).
  • Bake in the oven preheated to 170-180 °C (340-355 °F) for about 35 minutes (until golden brown and a dry toothpick readiness).
  • The amount of ingredients is optimized for 2 molds with a diameter of 18 cm, trim the edges before assembly. But you can bake half a portion in one ring, and then cut into 2 parts, because the sponge rises well.

Pistachio cheesecake

  • The calculation is for a 14cm mold.
  • Combine all the ingredients in a mixer bowl.
  • Grease the sides of the mold with oil, line the bottom with a baking paper, or, if it is a ring, cover it with foil.
  • Bake at 130 °C (265 °F) for approx. 1 hour (the middle should "shake"), then hold for approx. 1 hour in an open oven, put in the refrigerator for 5-6 hours (better overnight).

Strawberry confit

  • Soak 5 g (0.20 oz) of gelatin  in cold water in 1:6 ratio.
  • Add 125 g (4.40 oz) of strawberry puree in a saucepan and put it on the stove,  add mixture of 30 g (1.05 oz) of sugar + 6 g (0.20 oz) of cornstarch gradually into the puree.
  • Stirring constantly with a spatula, bring to light thickening and boiling, remove from the stove and add the swollen gelatin 2 minutes later. Stir until smooth, pour the filling into a sphere shape mold and put it in the freezer.

Vanilla mousse

  • Bring the milk with vanilla bean to a boil, pour over the chocolate and gelatin, beat with a blender. Cool to 35 °C (95 °F), add half-whipped cream.
  • I made the mousse using the white chocolate. You can use the chocolate you like the best.
  • You can also assemble the cake without the mousse, but with creamy cheese cream. It will be great too.