Ingredients:
1 Recipe Pistachio Cake (see below)
65 grams Pistachio Oil (or grapeseed oil)
1 Recipe Raspberry Filling (see below)
1/2 Recipe Milk Crumb (see below)
1 Recipe Pistachio Frosting (see below)
You will also need 1 (6 inch) cake ring and 2 strips acetate, each 3 inches wide and 20 inches long.

Put a piece of parchment on the counter. Invert the cake onto it and peel off the parchment from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake, these are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.

For the first layer, clean the cake ring and place it in the center of the sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer. Dunk a pastry brush in the pistachio oil and give the layer of cake a good healthy bath of half of the oil. Use the back of the spoon to spread one-third of the pistachio frosting in an even layer over the cake. Sprinkle one of the milk crumbs evenly over the pistachio frosting. Use the back of your hand to anchor them in place. Use the back of a spoon to spread one half of the raspberry filling as evenly as possible.

For layer two, with your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. Set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

For layer three, nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or you can opt for a perfectly flat top. Garnish the frosting with the remaining milk crumbs.

Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.

At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake cake be refrigerated for up to 5 days). Slice the cake and serve.

Makes 1 (6-inch) Layer Cake, 5 to 6 inches tall; Serves 6 to 8


Pistachio Cake
190 grams pistachio paste
75 grams glucose
6 egg whites
280 grams confectioners’/icing sugar
110 grams almond meal/flour
75 grams pistachio oil (can use grapeseed as a substitute)
55 grams heavy cream
160 grams flour
6 grams baking powder
6 grams kosher salt

Heat the oven to 350 F. Combine the pistachio paste and glucose in the bowl of a stand mixer fitted with a paddle attachment and beat on medium low for 2 to 3 minutes, until the mixture turns into a sticky green paste. Scrape down the sides of the bowl with a spatula.

On low speed, add the egg whites one at a time, being careful not to add the next egg white until the previous one is completely incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula after every 2 to 3 egg whites.

Add the icing/confectioners’ sugar and almond meal and, on low speed, paddle them in for 2 to 3 minutes, until the mixture thickens. Stop the mixer and scrape down the sides of the bowl. Stream in the pistachio oil and heavy cream and paddle on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.

Add the flour, baking powder, and salt and paddle on low for 2 to 3 minutes, until the batter is super smooth.

Spray a quarter sheet pan and line it with parchment paper. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 20 to 22 minutes. At 20 minutes, gently poke the edge of the cake with your finger; the cake should bounce back and it should be slightly golden brown on the sides and pulling away from the sides of the pan ever so slightly. Leave the cake in the oven for an extra 1 to 2 minutes if it doesn’t pass these tests.

Take the cake out of the oven and cool on a wire rack or in a pinch, in the fridge or freezer, wrapped in plastic wrap for up to 5 days.

Raspberry Filling
1 cup whipping cream
1/3 cup raspberry jam

Using a mixer, mix whipping cream on medium-high speed until stiff and fluffy. Fold in raspberry jam until combined.


Pistachio Frosting
115 grams butter, at room temperature
40 grams icing/confectioners’ sugar
230 grams pistachio paste
2 grams kosher salt

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium high for 2 to 3 minutes, until fluffy and pale yellow.

Add the pistachio paste and salt and mix on low speed for half a minute, then kick up the speed to medium high for 2 minutes. Scrape down the sides of the bowl.

Use the frosting immediately, or store it in an airtight container for up to one week.

Milk Crumbs

1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

Preheat oven to 225 F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.




Source: Milk Bar Cookbook