Ingredients 40 g (1/2 cup) milk powder 40 g (1/4 cup) gluten free flour 12 g (2 tbsp) cornstarch 25 g (2 tbsp) granulated sugar 2 g (1/2 tsp) kosher salt 55 g (4 tbsp) butter, melted 20 g (1/4 cup) milk powder 90 g (3 ounces) white chocolate, melted. Cover the final layer of cake with the remaining pistachio buttercream and refrigerate at least 6 hours. Place the last cake layer on top. 1. Strain through a fine sieve then cool down to 40C. Try not to eat too many of these! Now, cut the lemons in half and squeeze the juice out. Ingredients 115 g (8 tbsp) butter, room temperature 40 g (1/4 cup) icing sugar (confectioners’ sugar) 230 g (3/4 cup) pistachio paste 2 g (1/2 tsp) kosher salt. Wouldn’t that look and taste amazing?! Sorry, your blog cannot share posts by email. Also, take a look at the special equipment and hard to find ingredients below. Spread the clusters onto the prepared baking sheet and bake for 20 minutes. Dream cakes are those that take more time to make and decorate. Yes, you’ve read that correctly, this recipe requires significant planning. Set aside. Pour in the melted butter and toss with a spatula until it starts to form small clusters. It took awhile to get the right consistency and even now, I think I could have blended it more.Glucose: Purchased in store at Bulk Barn Gelatin Sheet: Online from Golda’s Kitchen. Using the cake scraps, build your first layer, pressing the cake well to ensure and even layer. 4. This site uses Akismet to reduce spam. This step takes patience. Stream in the vegetable oil, then do the same with the heavy cream. The final touch might as well be a few slices of lemon or lime. For those who don’t know, these towering cakes are tiny and only feed 8 people (but I have sliced it 10 ways as well). If you’re making this recipe for a party and you work full-time during the week then make it the weekend before for a stress-free party weekend. Special Equipment 6 inch cake ring* (it must be a ring so that you can cut with it and assemble the cake)2 strips of acetate, each 3 inches wide and 20 inches long* ¼ sheet baking pan *Kitchen scale (if you don’t have one yet, invest the $30 in one now)Stand Mixer (it will make your life much easier)Microplane (I call this my lemon grater)Fine mesh sieve, Hard to find ingredients*Pistachio OilPistachio PasteGlucoseGelatin Sheet, Ingredients190 g (2/3 cup) pistachio paste75 g (3 tbsp) glucose (substitute 35 g (2 tbsp) corn syrup)6 egg whites280 g (1 ¾) icing sugar (confectioners’ sugar)110 g (1 ¼ cups) blanched almond flour75 g (1/2 cup) pistachio oil55 g (1/4 cup) whipping cream (heavy cream)150 g (1 ½ cups) blanched almond flour6 g (1 ½ tsp) baking powder6 g (1 ½ tsp) kosher salt. Mix the 40 g (1/2 cup) milk powder, flour, cornstarch, sugar and salt in a medium bowl. But I used a citrus cream that I made before countless times and I adapted a bit the buttercream with less sugar. 6-inch cake ring: Golda’s KitchenAcetate Strips: Golda’s KitchenKitchen Scale: there are lots of great ones out there but I have been using this Salter Kitchen Scale for 7 years (also, if you are going to buy a Chemex you will need a scale)Pistachio Oil: Well.caPistachio paste: I made my own using the following recipe . Once the sheet is softened, lift it from the water and squeeze. Pour the mixture through the sieve, pushing it around with the back of a spoon. You may have to drive around your city or order online to find them. Mix for 2-3 minutes and scrap down the bowl. For the party day, I made Apple Pie Layer Cake, Gluten Free Pistachio Layer Cake along with Magnolia Bakery’s famed Banana Pudding. “If I could marry this cake, I would. With the mixer on low, stream in the pistachio oil and whipping cream. Bloom the gelatin sheet by preparing an ice water bath (250 g water or 1 cup) and soaking the sheet in it for 5-10 minutes. 2. Pour the white chocolate over the clusters and gently toss so that it coats the clusters. This cake lasts up to 5 days in the refrigerator. All in all, dream cakes are not something that I make on a whim but a baking project that requires planning and experimentation. Toss them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. I did keep the pistachio sponge which I found to be amazing – dense and rich, packed with pistachio taste, just how I like it. It will start to thicken and once it boils remove from the heat. Clean the cake ring. Pistachio cake, adapted from Momofuku Milk Bar, by Christine Tosi. Spread the remaining frosting on top. It should be golden brown on the top and be pulling away from the edges of the pan. They can be found in specialty stores or made at home with a good food processor. I do find the Momofuku desserts a tad too sweet, so most of my Christina Tosi inspired cakes or desserts have a lesser amount of sugar or a few of their elements exchanged with others. And I love a cake that is balanced like that, a cake that creates contrasts and knows how to deliver them. Use the frosting immediately or store in the fridge for up to a week. Repeat the layering process (steps 4 through 7). The crumbs will last for up to 1 month if stored in an airtight container in the refrigerator or freezer. If you don’t have one, try to dribble the oil on ever so lightly with a spoon. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Pocket (Opens in new window). A heads up that the cake has to freeze for a minimum of 12 hours in order to set it. Combine the pistachio paste and glucose syrup and mix well. While a small component of his obsession is due to nostalgia of life in New York City, the main reason is that these recipes are substantially different than other cakes that one can purchase at a typical bakery. Spread the batter in an even layer. 2. Sprinkle 1/3 of the milk crumbs evenly over the lemon curd and lightly push them into the curd.7. Add ⅓ of the citrus cremeux, followed by pieces of croustillant. Filed Under: Cake Recipes Tagged With: Cakes and Entremets, Layered cakes, Lemon, Lime, Momofuku, Naked cakes, Pistachio, Your email address will not be published. Directions 1. To do this, remove the cake from the freezer, pop the cake out of the ring and peel off the acetate. Thank you for visiting! All rights reserved, Gluten Free Pistachio Layer Cake (Momofuku Milk Bar), Bakery Style Peanut Butter Chocolate Chunk Cookies. Yes, you’ve read that correctly, this recipe requires significant planning. Beat the pistachio paste and glucose in a stand mixer on medium- low using the paddle attachment for 2-3 minutes. Decorate with the citrus cremeux you kept aside and the croustillant pieces. Add the sugar and salt and give it a good mix. Combine all the ingredients in a pot and bring to a boil. Arrange a sheet of acetate in a 18cm diameter cake ring. Linden & Lavender is all about baking in the here and now. Sure, all her desserts are really sweet, they are what she calls fast desserts, tiny bits that you can take with you and eat without problems. Add the egg whites, gradually, mixing all the time at medium to high speed. However, I was a little stressed when he requested a Milk Bar cake for his birthday party in which we had invited over 20 people. Directions 1. Combine all the ingredients in a bowl and mix well. Put the crumbs into a medium bowl and crumble any that are larger than ½ inch diameter. 4. Blend the mixture until it is smooth, thick and shiny.5. I simply adore the way Christina Tosi assumed her role as a food provider and dessert creator, her creativity and the way she turned something she loves into an empire more or less. Add the eggs and blend on low until it is a bright-yellow mixture. Gather the two half-moon cake scraps and nestle them along the edges. Arrange a sheet of acetate in a 18cm diameter cake ring. If the frosting has been in the refrigerator, ensure that it has come to room temperature so that it is easily spreadable. Scrap down the sides of the bowl and whip again until you have a pale green colour. It takes significantly more time than your average cake, but the results are show stopping! They must have an elevated taste that perhaps only myself and fellow baking fanatics would appreciate. The mixture should be a sticky green paste.3. Place all the cake components (cake, oil, lemon curd, milk crumb and pistachio frosting) on a clean workspace as well as the cake ring, sheet pan or 7-inch cake board, spoons, a pastry brush, and acetate strips. Combine the eggs, sugar, lemon and lime juice plus zest in a small pot and place over low heat. Add the remaining almond flour, baking powder and salt on low speed. Use the cake ring to cut 2 circles from the cake. With the mixer on low, add the egg whites one at a time. Use the remaining cake scraps to fill in the middle taking care to make neat edges. Add the icing sugar and almond flour on mix low speed. It might seem complex and the pistachio paste is not that easy to find or make either. Preheat the oven to 350°F (177°C).2. The batter will be sticky.5. Keep the remaining ⅓ of citrus cremeux for decorating later. Place in the refrigerator until the curd has completely cooled (at least 30 minutes).