PISTACHIO & GRAPEFRUIT CAKE

By Eunyoung Yun (GARUHARU)

for 12 cakes
PISTACHIO CAKE Total： 829.1 G
247 g （ 29.79% ）egg whites Process:
0.4 g （ 0.05% ）vanilla bean paste 1、 Combine egg whites and vanilla bean paste with an
114 g （ 13.75% ）fine rice flour immersion blender.
2.6 g （ 0.31% ）baking powder 2、 Mix with sifted fine rice flour,baking powder,powdered
118 g （ 14.23% ）powdered sugar sugar,almond powder, and grapefruit zest.
114 g （ 13.75% ）almond powder (valencia) 3、 Gradually add with 1 little by little.
1.1 g （ 0.13% ）grapefruit zest 4、 Add honey.
63 g （ 7.60% ）honey 5、 Mix with salt and pistachio paste (use half of the roasted
2 g （ 0.24% ）salt pistachio paste and half of the raw pistacho paste).
44 g （ 5.31% ）pistachio paste 6、 Mix with melted butter (55℃).
123 g （ 14.84% ）butter 7、 Pour 65 g into the lightly greased mini Gugelhupf molds and
bake for 25 minutes at 160℃.

30°B SYRUP Total： 2350 G

1350 g （ 57.45% ）sugar Process:
1000 g （ 42.55% ）water 1、 Heat water and sugar in a pot until sugar dissolves.
2、 When the syrup is cooled enough,store in an airtight
container and refrigerate to use.

GRAPEFRUIT SYRUP Total： 345 G

200 g （ 57.97% ）30°B syrup Process:
30 g （ 8.70% ）grapefruit juice 1、 Combine all the ingredients.
115 g （ 33.33% ）orange liqueur (grand marnier) 2、 Soak the baked cakes generously with the syrup and store
them in the freezer.
葡萄柚果酱 Total： 499.3 G
166 g （ 33.25% ）pre-treated grapefruit Process:
58 g （ 11.62% ）sugar 1、 Boil grapefruits in boiling water and cook until skin becomes
40 g （ 8.01% ）trehalose soft, about 1 hour and 30 minutes (replace the water every
8.3 g （ 1.66% ）pectin NH 15 minutes).
90 g （ 18.03% ）grapefruit juice 2、 Drain to remove water and chop finely (166 g).
72 g （ 14.42% ）yuzu juice 3、 Combine sugar,trehalose,and pectin NH in a separate bowl.
34 g （ 6.81% ）lemon juice
31 g （ 6.21% ）honey 4、 Heat 2,grapefruit juice,yuzu juice,lemon juice , and honey in a
pot.
5、 When the mixture is 40℃, combine with 12 and heat until it
becomes 45 Brix.
6、 Blend finely with an immersion blender.
7、 Pour onto a tray,cool completely, and soften to use.

CHOCOLATE GLAZE Total： 601 G

319 g （ 53.08% ）white chocolate (Opalys 33%) Process:
192 g （ 31.95% ）white compound chocolate 1、 Combine melted chocolatge (40℃),grapeseed oil, and
45 g （ 7.49% ）grapeseed oil pistachio paste.
45 g （ 7.49% ）pistachio paste 2、 Use at 35℃.

ASSEMBLY
q.s. g candied orange peels (sabaton)
q.s. g pistachio kernels
Process:
1、 Coat the cold pistachio cakes with the chocolate glaze (35℃).
2、 Decorate with orange peels and pistachio kernels before the glaze sets.
3、 Pipe the grapefruit filling to finish.