Chocolate Mousse Pistachio Cake

Passos:
1-Mix the butter and sugar on low
2-Add the eggs yolks in two batches, gradually increase the speed to medium
3-Mix until combined, then set aside
4-In a separate mixer, whisk the egg whites, gradually adding the sugar until soft peaks form
5-Add the butter- egg yolk mixture in two batches and mix
6-Add the flour and mix until combined
7-Coat the pan with butter and dust it with flour
8-Transfer the batter into the pan and spread it evenly
9-Sprinkle with chopped pistachios
10-Bake at 375 Fº/190 Cº for 10 minutes
11-Loosen the cake from the pan with a knife, and let it cool down
12-Cut a strip with a pastry wheel or knife to place inside the cake ring pan, as well as one for the bottom

Mousse ingredients:
115 g Sugar
25 mL Cold Water
15 g Honey
100 G Ground Pistachios
45 g Powdered Sugar
1 colher de chá de extrato de baunilha
12 g Gelatine
1 Tablespoon Cold Water
50 mL Hot Water
500 mL de creme de leite fresco
375 g White Chocolate

Passos:
1-In a saucepan, heat sugar, water and honey until boiling
2-Remove from heat, then add the pistachio, powdered sugar, and the vanilla extract, mix well, and set aside
3-Mix 1 tablespoon of cold water with the gelatine and set aside
4-in a separate saucepan, heat the heavy cream to 170 Fº/Cº
5-Remove from heat, then add the chocolate, stirring consistently and set aside
6-Add the hot water to the gelatine and incorporate it into the pistachio mixture
7-Add the pistachio mixture to the heavy cream mixture and mix well
8-Remove from heat, and let it cool until chilled and thickened
9-Pour the mousse into the prepare ring/pan and freeze for at least 4 hours
10-Brush the cake with a mixture of 2 tablespoon of honey and 1 tablespoon of water
Aproveitar!