Pistachio Berries Opal

Whisk the eggs with the sugar and add the pistachio paste and salt. Gradually pour in the sunflower oil and the flour, almond and raising agent mixture, fill the moulds previously lined with butter and flour and bake at 160ºC for 35 minutes. 

Boil the cream and add the gelatin and the pistachio paste, mix with a hand-held blender and strain.

Add the chocolate in drops and emulsify the mixture, then leave for 24 hours before using. Apply a generous layer of ganache to the cake before applying the Opal coating.

Melt the chocolate in the microwave, add the hot cocoa butter, the pistachio paste and the Matcha tea, emulsify and temper at 29ºC and coat the cakes.

Once the cake is coated, roll in raw powdered pistachio and finish by decorating with 3 capsules filled with a reduced raspberry purée.