Pistachio Cake with Cherry

For the sponge cake, beat the egg whites with sugar into a stable foam. Mix wheat and almond flour and combine with the whipped egg white mixture, add cherries. Cover a baking sheet with parchment, place the mixture in the shape of a circle. Bake at 160-170˚C, 18-20 minutes, cool to room temperature.

For cherry sauce, place frozen cherries in a saucepan, add sugar, heat until juice releases and sugar dissolves. Separate the cherries from the juice, add starch and sugar. Bring the mixture to a boil with constant stirring, then remove from the stove, add gelatin pre-soaked for 30 minutes in cold water in a ratio of 1:6, add cherries.

For pistachio cream mousse, heat the milk in a saucepan to 50˚C, add the mixed yolks with sugar. Whisk and heat to 85˚C with continuous stirring. Then add gelatin, pre-soaked for 30 minutes in cold water in a ratio of 1:6, dye and chocolate previously melted in a water bath. Separately, whip the vegetable cream to a stable foam and add it to the mixture in parts.

For biscuit crumbs, mix softened butter with melted cocoa butter, add wheat flour, sugar, pistachio paste and coloring. Place the mixture on a baking sheet lined with parchment and bake at 160-170˚C for 12 minutes, stirring occasionally. Cool the resulting crumbs to room temperature.

Spread cherry sauce on the sponge cake, then pistachio cream mousse and decorate the surface with sponge crumbs.