Cake "On top of the world"

PISTACHIO SPONGE CAKE "Dacoise":
1. Preheat the oven to 200C. Cover the baking sheet with greased parchment paper.
2. Make pistachio flour in advance.
- First dry the nuts in the oven, then grind them with the addition of powdered sugar. Because if you grind them too long and hard, the nuts will release oil and turn into a paste, with which nothing can be done! Nut flour should remain light and airy. Alternatively, during the grinding process, shake the coffee grinder several times in your hands so that the particles do not stick to the walls.
3. Pour the proteins into a small saucepan, add sugar and heat to a temperature of 45C, stirring all the time with a whisk so that the proteins do not stick to the bottom. Sugar will prevent proteins from coagulating when heated.
As soon as the mixture reaches the desired temperature, pour everything into a large bowl and beat with a mixer at first at low speed until a fluffy foam appears, and then at high until a dense foam.
4. Add wheat flour to pistachio flour and mix very well.
5. Add the whipped whites to the dry mixture in three steps, stirring gently from the bottom up each time.
6. Put the resulting mixture on a baking sheet lined with parchment paper and smooth – the surface should be smooth.
7. Bake in a preheated oven at 200 C for 10-15 minutes.
Take out the baking sheet, turn the sheet with the biscuit onto the prepared surface and remove the parchment paper. Let it cool down, and then you will need to cut out the necessary elements for the cake - these are 4 triangles measuring 16.5 cm lower and 17 cm high and 4 squares measuring 4x4cm, 7x7 cm, 11x11 cm, 16x16 cm .
spicy JELLY from orange and pomela:
1. Peel the orange from the peel and white films, puree the fillet, squeeze out the juice from the remaining oranges (2 pcs).
2. Squeeze out the lemon juice.
3. Pour gelatin with cold water and let it swell.
4. Pour orange and lemon juice into a saucepan. Put a clove bud, half a cinnamon stick and star anise, bring everything to a boil.
5. Then add the orange puree along with the sugar. Keep on fire for another 2 minutes.
6. Remove from heat, get cinnamon, star anise and cloves. Dissolve the swollen gelatin in a water bath (do not boil!) add gelatin and mix until smooth.
7. Peel the broom from the peel and divide the fillets into small pieces.
8. Pour the orange puree into a flat form, covered with cling film, put the pieces of pomela on top of the puree. The height of the layer should be no more than 5-7 mm. Remove to the freezer until completely solidified.
MILK CHOCOLATE MOUSSE WITH DROPS OF ORANGE CHOCOLATE PIECES:
1. Melt the chocolate in the microwave or in a water bath. Pour the chocolate into a deep and large bowl where the whole mousse can fit.
2. Put the eggs and yolks in a bowl, beat for 1 minute.
3. Pour water into a saucepan and add sugar, stir to moisten the sugar. Bring to a boil to a temperature of 120 C, before testing for a soft ball. It is done like this: remove the saucepan with syrup from the heat (as it is quickly boiled), scoop up the syrup with a teaspoon and put it in a bowl with cold water, then take and roll the ball, it should be soft. If it turned out, then the syrup is ready.
Remove from heat.
4. Continuing to beat the eggs at medium speed, slowly and gradually pour in the sugar syrup. When you pour out all the syrup, increase the speed to a higher speed and continue to beat until the eggs increase in volume three times.
5. Soak the gelatin in cold water.
6. Heat 20 ml of cream and dissolve the swollen gelatin in them. Combine with the chocolate, mixing well, so that the mixture becomes completely smooth.
7. Beat the remaining cream to stiff peaks.
8. Put some of the egg cream in the chocolate, then cream, then cream again, etc. until it's all over. Mix gently, trying not to break the foam structure.
9. Cut orange chocolate into small squares, you will need it when assembling the cake.
ORANGE CHOCOLATE MIRROR GLAZE:
1. Soak gelatin in cold water.
2. In a small saucepan, add sugar, honey and water. Bring to a boil.
When the syrup reaches a temperature of 103C, turn off the heat, mix with condensed milk and swollen gelatin. Fold the orange chocolate broken into pieces into this mixture and mix with a spatula until it completely dissolves. Try to avoid air ingress, for this do not lift the blade high.
DECORATION:
1. Prepared in advance.
It is necessary to temper bitter chocolate (78% cocoa butter content).
Chop the bitter chocolate with a knife and temper, that is, melt 3/4 of the chocolate in a water bath or in a microwave oven to t = 45- 48C. In the melted chocolate, enter the remains of chocolate in parts, continuously kneading with a spatula, the temperature should drop to t = 30C.
Chocolate curls did this on the curb tape in an even layer using a spatula to apply a layer of chocolate, wait until you grab a little, make grooves and roll up to the desired shape, wait until it freezes.
2. Chop pistachios to medium crumbs.
ASSEMBLY:
1. I have a pyramid shape.
Cover the form with cling film in two layers. Lay out the walls with a sponge cake (4 triangles), join the seams well.
2. The first layer of mousse with the addition of pieces of orange chocolate should be put in the freezer to solidify, then the spicy jelly from orange and pomela, and a sponge cake (4x4 cm) on the jelly. Next, mousse with pieces of orange chocolate and in the freezer. Again jelly and sponge cake (7x7 cm.), then again mousse with pieces of orange chocolate and in the freezer. Again jelly and sponge cake (11x11 cm.), then again mousse with pieces of orange chocolate and in the freezer. And we finish everything with a sponge cake, pressing it a little into the mousse. Cover with cling film and put in the freezer overnight.
3. In the morning, turn the mold over on the grill, under which put the plate. We remove our mold, carefully detach the food film from the cake. I additionally smeared the cake with melted white chocolate, so that the icing would lie flat.
4. Pour icing on top. Do not help with a spoon or a spatula. The glaze should drain off the cake itself, so that an even, smooth layer would form. It should take about 1/3 of the glaze. Let it stand for 5 minutes to drain the last drops and put it in the refrigerator for 1-2 hours, preferably in the freezer, put it carefully on a cutting board.
Repeat the procedure with the glaze 2 more times.
Freeze the finished cake well. Two hours before serving, put it in the refrigerator. Decorate with chopped pistachios along the edge of the pyramid, on top with one pistachio and a curl of chocolate. The cake is ready!
I hope you like it too!