This post contains the recipes for the filling, frosting and milk crumbs. However, if you do intend to try this delicious and unusual cake, please read over this as well as the actual cake recipe. The cake recipe will be posted tomorrow. Review is needed to make sure you have all the ingredients and are aware of the advance hours needed to create the cake.
It is best to prepare these components prior to baking the cake, so once the cake has cooled it can be assembled without delay. The components are more suitable for storing than the cooled cake by itself.
1/2 tsp powdered gelatin
2 tbs cold water
1/2 cup sugar
1 stick or 1/2 cup cold butter, cubed
zest from 3 lemons
1/2 cup lemon juice
1/2 tsp salt
Fill a blender with the lemon juice, zest and sugar. Blend on medium for 2-3 minutes or until the sugar has dissolved. Add the eggs and blend on medium speed for an additional 2 minutes for the color to change to a bright yellow. Empty mixture into a sauce pan. The blender will need to be cleaned for an additional use.
Pour the cold water in a small bowl and sprinkle the gelatin evenly over the surface of the water. Let sit for 2-3 minutes to bloom.
Place the saucepan of the lemon mixture over low heat. Let it cook, while constantly whisking and keeping a close watch. It will become thicker and eventually come to a boil. Once it reaches that stage, transfer contents back to the blender.
Drop cubes of butter into the warm lemon mixture. Add the gelatin and salt. Blend on medium high for 2 minutes. It should have a sheen to it and be thick and smooth. Strain contents into a heat proof bowl and place in fridge to cool for at least 1/2 an hour. After this chill time, mixture is ready to use as a filling. If refrigerating beyond the 30 minutes, cover surface with plastic wrap. It will keep for a maximum of one week.
1/4 cup dry milk powder (for mixing)
2 tbs dry milk powder (for dusting)
2 tbs flour
1 tbs cornstarch
1 tbs sugar
1/4 tsp salt
2 tbs melted butter
1 1/2 oz white chocolate
Line a baking sheet with parchment and preheat the oven to 250 degrees. Whisk together 1/4 cup milk powder, flour, cornstarch, sugar and salt. Set aside.
Using a fork, stir in the melted butter until there is no longer any dry mix. It should turn into clusters. Pour the mixture onto the prepared pan and use a fork to break up any large clusters. Place pan in oven and bake for 20 minutes. Remove and let cool completely. Again, use the fork to break up any large clumps.
Transfer the cooled crumbs to a heatproof bowl and dust with the remaining 2 tbs of milk powder and set aside.
Melt the white chocolate in the double boiler and pour over the cooled crumbs. Stir until all is evenly coated. Let cool, taking time to stir the mixture every 15 minutes. After 4 of these intervals, you can place in fridge to all the crumbs to completely harden. This should take an additional 30 minutes at the most. Break up mixture and it is ready to be used in the recipe. For storing, place in an airtight container to store in the fridge. Storage time can be up to one month in fridge or freezer.
1/2 tsp of salt
1/2 cup or 8 tbs of butter at room temp, cubed
1/4 cup of confectioners sugar
3/4 cup of pistachio paste
Sift the confectioners sugar together with the salt into the bowl of a stand mixer with a paddle attachment. Drop in cubes of the butter. Beat the mixture at medium high for 3 minutes, scraping down sides of bowl at one minute intervals. The mixture should be smooth and pale yellow when completely blended.
With the mixer on low speed, slowly add the pistachio paste. Beat on low for 30 seconds and then on medium high for about 2 minutes. Scrape down bowl at a one minute interval and at the end. Turn the speed up to high and beat for 1 minute. Frosting should be an even tone of green. Using a spatula, scrape contents into an airtight container. Frosting can be used immediately. For storing, place in an airtight container and it will keep for 1 week.