Ingredients
- For the pistachio sponge:
- 120 g finely ground pistachios
- 90 g almond flour
- 150 g powdered sugar
- 4 large eggs, room temperature
- 30 g granulated sugar
- 60 g unsalted butter, melted and cooled
- 40 g all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- For the Meyer lemon mousse:
- 120 ml fresh Meyer lemon juice
- 1 tablespoon finely grated Meyer lemon zest
- 3 large egg yolks
- 80 g granulated sugar
- 6 g powdered gelatin
- 30 ml cold water (for blooming gelatin)
- 240 ml heavy whipping cream, cold
- For the citrus mirror glaze:
- 150 ml water
- 200 g granulated sugar
- 150 g sweetened condensed milk
- 12 g powdered gelatin
- 60 ml cold water (for blooming gelatin)
- 180 g white chocolate, finely chopped
- 100 ml fresh lemon juice
- Yellow gel food coloring (optional)
Instructions
- Prepare the pistachio sponge: Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. Mix ground pistachios, almond flour, powdered sugar, and salt. Add eggs and mix until smooth. Stir in melted butter and vanilla. Sift in flour and fold gently.
- Whip egg whites with granulated sugar to soft peaks and fold into batter in three additions. Spread evenly and bake 18–22 minutes. Cool completely and cut rounds slightly smaller than molds.
- Prepare the lemon mousse: Bloom gelatin in 30 ml cold water. Whisk egg yolks, sugar, lemon juice, and zest over simmering water until thickened (about 170°F/75°C). Remove from heat and stir in gelatin until dissolved. Cool to room temperature.
- Whip heavy cream to soft peaks and gently fold into lemon mixture.
- Assemble: Fill silicone molds halfway with mousse. Press sponge rounds on top and level. Freeze at least 4 hours until firm.
- Prepare mirror glaze: Bloom gelatin in 60 ml cold water. Heat water, sugar, and condensed milk to a gentle boil. Remove from heat and stir in gelatin. Pour over white chocolate and blend until smooth. Add lemon juice and coloring if desired. Cool to 90–95°F (32–35°C).
- Glaze: Unmold frozen cakes and place on a rack. Pour glaze evenly over each cake. Refrigerate 1 hour before serving.
Notes
- Freeze cakes completely before glazing for a smooth finish.
- Use an immersion blender carefully to avoid air bubbles in the glaze.
- Strain glaze if needed for extra smoothness.
- Store refrigerated up to 3 days or freeze up to 1 month.
- Serve chilled for best texture and flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 480 kcal
- Sugar: 42 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
