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Before starting this Pistachio, Raspberry & White Chocolate Macaron Cake recipe, make sure you have organised all the necessary ingredients.
Combine the castor sugar...
... ground pistachios and almond flour, then sift. (If you can't find pistachio flour in the shops, simply use raw pistachios. Shell them first, then process them in a food mixer. The longer the grinding time, the finer the consistency will be.)
Place the egg whites in the food mixer recipient, and start beating at maximum speed.
Add 100 grams of castor sugar...
... and light brown sugar.
Beat the egg whites until firm.
Add the sifted preparation in 2 or 3 stages...
... and combine gently with a rubber spatula. This preparation needs to be piped then baked immediately.
Transfer the pistachio preparation into a piping bag.
On a Silpat baking mat (40 x 30cm), pipe the shape of your choice. I piped a flower shape for this recipe, but you can also make a giant macaron.
I recommend using a tart ring that is slightly bigger than the Dacquoise disk you want to make. For example, I used a 28cm ring to make a 26cm Dacquoise disk. It will serve as a guide to create a regular circle. Of course, you can do it without using a ring, but your disk might not be perfectly round.
Remove the tart ring.
Sprinkle some chopped pistachios...
... over the surface of the biscuit. Repeat the operation to make a second Dacquoise biscuit.
Bake in a preheated oven at 200°C (gas 6)...
... on the middle rack. Bake for 12 minutes.
When cooked, remove from the oven and let cool at room temperature.
For the white chocolate filling: Organise all the necessary ingredients.
In a bowl, place the sugar and crème pâtissière powder. Combine with a whisk.
Add the cold milk...
... and combine until dissolved...
... making sure there are no lumps.
Bring the rest of the milk to a boil.
Pour the boiling milk over the cream preparation and whisk.
Transfer the preparation into the recipient used to boil the milk...
... and cook over medium heat, whisking constantly...
... until thick and the consistency is similar to a crème pâtissière.
Add the Mycryo cocoa butter to the hot cream...
... and combine well with a whisk.
Place the white chocolate pistoles in a recipient.
Pour the hot cream on top...
... and combine with a whisk, until fully melted and incorporated.
Let cool at room temperature until it reaches 28°C. To speed up the cooling process, stir the preparation at regular intervals.
In the meantime, beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
When the Dacquoise biscuits are cold, gently remove them from the baking mat.
When the cream is at a temperature of 28°C (use a laser thermometer)...
... add 1/4 of the whipped cream.
Combine vigorously with a whisk until smooth and homogeneous.
Add the rest of the whipped cream...
... and combine gently with a silicone spatula.
Transfer the preparation into a piping bag fitted with a large plain nozzle. Lay the piping bag flat on a fridge shelf for about one hour.
Place one Dacquoise biscuit on your kitchen worktop. Pipe the white chocolate cream...
... making large drops on the outer edge (on each round end of the flower).
Between each drop of cream, place one raspberry.
Cover the centre of the biscuit with a thin layer of white chocolate cream.
Arrange the rest of the raspberries in the centre.
Cover the raspberries with the remaining cream...
... until you can no longer see them. Refrigerate for at least 30 minutes.
Gently place the second Dacquoise biscuit on top. This biscuit is quite delicate, so I recommend using two cranked spatulas to handle it.
Finish by sprinkling some icing sugar on the surface. Reserve in the fridge until ready to serve.