How to make Pistachio Mousse Cake | 피스타치오 무스 케이크 만드는 법

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Pistachio joconde
2 Eggs 100g
Ground almonds 50g
Pistachio paste 50g
Powdered sugar 50g
3 Egg whites 90g
Sugar 30g
All-purpose flour 38g
*30cm X 22cm Pan
*Bake at 375F for 8 minutes (Baking time can be different depends on your oven or the thickness of the sponge cake)

Pistachio mousse
Milk 65g
1 Egg yolk 20g
Pistachio paste 35g
3 Gelatin sheets 6g
White chocolate 130g
Heavy cream 35% 250g

*The mold I used: Silikomart sf002 (40g per each cake) : I could make 6 cakes
*Silicone mold I used for extra mousse (Diameter 4cm Height 2cm) : I could make 14 cakes


Glaze
Water 50g
Sugar 150g
Glucose syrup 150g (You can use also corn syrup but glucose syrup will be better with the consistency)
Heavy cream 35% 100g
6 Gelatin sheets 12g
White chocolate 150g
Colouring leaf green 2 drops
Colouring lemon yellow 4-5 drops