| Around Luxembourg

Ingredients for the pistachio layers:

70 grams of ground pistachio
40 grams of sugar
20 grams of flour
20 grams of butter
3 eggs
a bit of salt

Ingredients for the berry jelly:

70 grams of berries
40 grams of sugar
1 gram gelatin

Ingredients for the peach jelly:

400 grams of sweet peaches
50 grams of sugar
50 milliliters of water
3 grams of gelatin

Ingredients for the peach mousse:

500 grams of peaches
250 grams of mascarpone cheese
200 grams of fresh cream
50 grams of sugar
50 milliliters of water
5 grams of gelatin

Decoration:

200 grams of fresh cream
2 spoons with sugar
a few physalis
a branch of rosemary
a few chocolate figurines
a bit of matcha

Prepare the layers:
Clean the pistachio and grind it together with 1 egg for half of a minute.

Separately beat the other 2 egg yolks with the sugar and whip the other 2 egg whites with the salt.

Mix the pistachio with the beaten egg yolks.

Add the flour and mix until well incorporated.

Add the melted butter and mix slowly.

Finally add the whipped egg whites and incorporate them slowly. The composition will be soft like for the sponge cake. Divide the dough in 3 equal parts.

Now, on a baking paper in an oven tray, draw a circle of 20 cm and put one part of the composition.
Put the tray in the oven at 180 Celsius degrees and let it bake for a few minutes until golden brown on the surface. It will be ready fast so stay close.

Continue the process with the other 2 parts of the composition. Let them cool at room temperature.

Prepare the berry jelly:
In a pan, add the cleaned berries and the sugar and let it simmer for a few minutes.

Remove from the fire and while warm (not hot) add the hydrated gelatin and mix until well incorporated.

Strain the juice in a round circle (12-13 cm) and let it rest in a cold place until firm.

Prepare the peach jelly:

Clean and chop the peaches. Add the sugar and the water and let it simmer over a slow fire for 7-10 minutes.

Mash them and while warm, add the hydrated gelatin and mix until well incorporated.

Strain the peach juice in a round shape (20 cm same as the layers) and let it in the fridge until steady.

Prepare the peach mousse:

Clean and chop the peaches. Add 40 grams of sugar and the water and let it simmer over a slow fire for 7-10 minutes.

Mash them and while warm, add the hydrated gelatin and mix until well incorporated. Let it cool.

If you want you can strain the pulp from the peach juice and the mousse will be soft, but you will lose all the good parts :) .

Separately beat the fresh cream with the remaining sugar.

Mix the cold mashed peaches with the beaten fresh cream and the mascarpone cheese.

Assembling the cake:

Divide the mousse in 4 parts. It´s not necessary to be equal.

On a plate in a round circle, add one pistachio layer. Above, add a bit of peach mousse. Then, add the berry jelly and cover with a part of peach mousse.

Slowly add the second pistachio layer and put it in the fridge to rest for an hour.

When steady, remove from the fridge and continue the process.

Above the second layer add a bit of peach mousse and the peach jelly. Above the jelly, add the remaining mousse and the last pistachio layer to complete the cake. Put it in the fridge over night.

Decoration:
The next day, beat the fresh cream with the sugar.
Cover the entire cake in a thin cream layer.

Now you still have some cream left so divide it in 2 parts . In one of them add a bit of matcha powder and mix .

In a small pipping bag add on the sides the cream mixed with the matcha and in the middle, the cream.

Decorate the cake with the matcha/ cream according to you imagination.
We completed the cake with some chocolate figurines, one or two physalis and a branch of rosemary or fir tree.
Keep it in the fridge until serving.