85g (each) pistachio paste and almond paste
1 vanilla pod, scraped
150g whole eggs, lightly beaten
128g cake flour, sieved
1 tsp baking powder, sieved
155g crème fraiche
15g Sosa violet essence
10g gelatine sheets, bloomed
500g Valrohna Ivoire chocolates (35%)
517g whipped cream
100g sugar, divided
2.5g pectin NH
205g blackcurrant purée, warmed
110g butter, softened
50g egg yolks
10g baking powder
Violet glaze, for glazing
For the pistachio sponge: Place the pistachio paste, almond paste, butter, sugar and vanilla beans into an electric mixer bowl. Beat the mixture on a medium speed until smooth. Gradually add in the beaten whole eggs and beat well. Add in the sieved dry ingredients and crème fraiche and beat until batter is smooth. Pour the batter into a parchment paper –lined baking pan and bake in a pre-heated oven at 160°C for about 20 minutes.
For the violet mousse: Warm the milk, cream and violet essence in a saucepan over a low heat. Add in the bloomed gelatine while stirring constantly and stir until gelatine has dissolved. Add in the white chocolates and whisk until emulsified. Remove and set aside the violet mousse to cool down to 40°C. Once cooled, fold in the whipped cream.
For the blackcurrant compote: Heat 50g sugar, pectin and the warmed blackcurrant purée in a saucepan over a medium heat to a boil. Reduce heat and simmer until blackcurrant compote has slightly thickened. Keep chilled.
For the sable Breton: Whisk the softened butter, sugar and egg yolks in a mixing bowl until creamy. Fold in the flour, baking powder and salt. Pour the batter into a18-cm square baking pan and keep chilled for about 12 hours. Remove and bake in a pre-heated oven at 170°C for about 20 minutes.
Pour half of the violet mousse into a square mould and top with frozen blackcurrant compote and pistachio sponge. Fill the top with the remaining violet mousse and top with sable Breton. Keep chilled and then pours the violet glaze over and allows it to set. Makes 1 cake