Modern Cake

Name: Modern Cake
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 15
Ingredients: Eggs (about 2) 110; Pistachio flour 6 ¼ tbsp; Cornstarch 0.4 cup; Sugar 4 tbsp; Dark chocolate 70% 7.4 oz; Raspberries 2 cups; Sugar 0.375 cup; Water 0.3 cup; Gelatin in sheets 0.3 oz; Fresh liquid cream 3 cups; Dark chocolate 55% 7 oz; Dark chocolate 55% 8 oz; Whole milk 5 cups; Glucose 3 ½ tbsp; Raspberries 3; Pistachio flour 3 tsp

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458

Calories per serving

Energy Kcal 458
Carbohydrates g 42.1
of which sugars g 38.6
Protein g 6.5
Fats g 29.3
of which saturated fat g 16.11
Fiber g 2.6
Cholesterol mg 59
Sodium mg 37

Difficulty: Difficult
Prep time: 60 min
Cook time: 15 min
Serving: 15
Cost: Average
Note + resting times

PRESENTATION

Modern cake recipes from Italy’s contemporary pastry scene are really something. I mean, they showcase a style that's all about refined looks and balanced taste. The base is a pistachio biscuit layer—pretty much a tender bite with a gentle nutty flavor. It blends so well with the rest of the cake. And look, right on top, there’s this smooth chocolate mousse. But it's rich, but still light. Really, it’s never too heavy. Then there's this thin chocolate sheet in there, adding some crisp texture—super nice.

But here's the thing, what really makes this cake stand out is the gelée made with fresh raspberries. That tangy fruit flavor cuts through the sweetness. Each forkful feels really really interesting. Seriously good. And the shiny glaze? Yeah, that's a staple now. You see it in modern cake recipes from Italian pastry shops everywhere—keeps the outside glossy and the inside just soft enough after chilling. That mix of textures and flavors? It's what folks mean by innovative cake flavors and contemporary cake designs in Italy right now.

So... When you are aiming to impress guests with something truly different, a cake like this is a total game changer. Really. Instead of old-fashioned sponge cakes, these modern ones lean into stylish and minimalist looks. Honestly, they turn dessert into something you'd spot in a fancy pastry window. And you know, people in Italian cities? They love these contemporary cake designs. Every bite feels planned, with just enough sweet from the mousse, a touch of tangy berry flavor, and that crisp chocolate snap. That shiny glaze? It's not just for looks. Nope. It's a trick from avant-garde baking techniques. Keeps the cake moist and picture-perfect. Fits right in with today’s trendy cake ideas and fashionable cake styles.

With these layers and that classy finish, this dessert always gets attention. For its elegance and taste, no question. Anybody into innovative cake flavors or cutting-edge cake trends will see why this cake's such a big deal in Italian pastry right now. And the sauce? Well, that's just the cherry on top.

INGREDIENTS

458

Calories per serving

Ingredients for the pistachio sponge cake (for a 9-inch diameter cake): Eggs 110 - (about 2); Pistachio flour 6 ¼ tbsp (50 g); Cornstarch 0.4 cup (50 g); Sugar 4 tbsp (50 g)

for the chocolate layer: Dark chocolate 70% 7.4 oz (210 g)

for the raspberry gelée: Raspberries 2 cups (250 g); Sugar 0.375 cup (75 g); Water 0.3 cup (70 g); Gelatin in sheets 0.3 oz (9 g)

for the chocolate mousse: Fresh liquid cream 3 cups (700 g); Dark chocolate 55% 7 oz (200 g)

for the chocolate glaze: Dark chocolate 55% 8 oz (225 g); Whole milk 5 cups (150 g); Glucose 3 ½ tbsp (45 g)

for the decoration: Raspberries 3; Pistachio flour 3 tsp

How to prepare the pistachio sponge cake

To prepare the modern cake, first make the pistachio sponge cake: in a bowl, pour the eggs 1 and the sugar 2. Whip everything with electric beaters 3

until you have obtained a fluffy and foamy consistency 4. Sift the corn starch inside 5 and incorporate it into the eggs, mixing with a whisk from the bottom up 6.

Then add the pistachio flour 7 and transfer it onto a baking tray lined with parchment paper 8. Spread it with a spatula until you obtain a thickness of about 0.39 inches 9; you should not cover the entire tray. Bake in a preheated static oven at 356°F for 15 minutes.

Once baked, remove from the oven and let it cool 10. Then cut out with an 7-inch diameter ring 11 and flip your disc onto a small tray 12.

How to prepare the chocolate disk

Then proceed to prepare the two dark chocolate layers: chop it finely 1 and divide it into two bowls, placing 140 g in one and 70 g in the other 2. Melt the larger amount of chocolate in a double boiler or in the microwave until it reaches 113°F 3.

Add the 70 g of chocolate 4 and mix until it reaches 88°F 5. Now divide the chocolate onto two trays lined with parchment paper. Quickly spread it with a spatula 6

until you obtain a very thin square of about 8 inches 7. Repeat the same operation for the second tray. Allow to crystallize at room temperature. Once solidified, cut it out with an 7-inch disc (8-9): you will obtain two chocolate discs, to be stored in the refrigerator until use.

How to prepare the raspberry disk

Now prepare the raspberry gelée: pour the raspberries and sugar into a mixer glass 1 and blend everything with an immersion blender 2, also adding the water 3. Soak the gelatin sheets in cold water.

Strain the sauce to remove the seeds 4. When the gelatin is soft, squeeze it lightly and transfer it to a saucepan 5, add 5 tablespoons of raspberry sauce 6

and place on the heat, stirring until dissolved 7. Pour the mixture into the remaining sauce 8 and blend again with the immersion blender 9.

Place an 7-inch ring on a tray lined with parchment paper 10 and pour the raspberry gelée inside (10-11), then leave to cool in the refrigerator for about 30 minutes until completely solidified 12.

How to prepare the mousse

At this point, take care of the mousse: coarsely chop the dark chocolate 1 and transfer it to a bowl. Pour 200 g of cream into a saucepan and heat it to a boil 2. Pour a little into the bowl with the chocolate 3

and mix 4, then continue slowly pouring the cream 5 and stirring continuously until you obtain a smooth mixture and the chocolate is completely melted 6. Allow to cool to room temperature.

Meanwhile, whip the cream to stiff peaks 7, then add it little by little to the ganache 8, mixing gently from bottom to top, being careful not to deflate the mixture 9.

To assemble and decorate

Now you have everything you need to assemble the cake: place a 9-inch ring on a tray lined with parchment paper and line the edges with an acetate strip. Place the pistachio sponge cake disc inside 1 and half of the chocolate mousse 2. Spread it over the entire surface 3 and place in the refrigerator to firm up for 10-15 minutes. Keep the remaining mousse covered, but at room temperature.

Lay one of the two chocolate discs on top 4. Take the raspberry gelée from the fridge and using a knife, detach it from the disc 5. Then position it on top of the chocolate 6

and lay the second chocolate disc on top 7. Finish with the remaining mousse 8 and level it out well 9. At this point, transfer the cake to the freezer for an hour and a half.

A few minutes before removing the cake from the freezer, prepare the glaze: chop the chocolate 10, then pour the milk and glucose into a saucepan 11 and bring to a boil. Lower the heat to minimum and pour in the chocolate 12.

Stir until completely dissolved 13 and blend with an immersion blender 14. At this point, remove the ring 15

and the acetate strip 16. Then transfer the cake to a rack placed over a tray 17 and pour the glaze over 18; this way, any excess will drip under the cake.

Allow to crystallize in the refrigerator for 10 minutes 19, then decorate with fresh raspberries and pistachio flour. Store in the refrigerator until serving 21.

Storage

The modern cake will keep for 2 days in the refrigerator.

If you prefer, you can freeze the cake without glaze for up to a month.

Advice

It is advisable to prepare the sponge, gelée, and chocolate layers the day before to better manage the assembly of the cake.
You can replace pistachio flour with almond or hazelnut flour.

For the translation of some texts, artificial intelligence tools may have been used.