Dacquoise with Pistachio Cream and Raspberry Gelée

Preparation

Dacquoise

Finely grind the almonds and hazelnuts in a mixer.
In a stand mixer, whip the egg whites with a little of the sugar at medium speed until a soft peak forms when lifting the whisk. Add the remaining sugar and continue whipping until firm and glossy.
Gently fold in the almond and hazelnut flours using a silicone spatula with upward movements to avoid deflating the mixture.
Transfer into a piping bag fitted with a 1 cm nozzle. Place a square adjustable cake ring on a baking tray lined with baking paper and pipe parallel lines to fill the entire surface.
Bake at 180°C (356°F) for about 15–20 minutes. Cool on a rack, then cut into two equal parts.

Mascarpone and pistachio cream

Soften the mascarpone with a fork, then briefly whip it with the icing sugar. Incorporate the Babbi Pistachio Spread and refrigerate for at least one hour.

Raspberry gelée

Soak the gelatin in cold water.
Blend the raspberries and strain to remove the seeds. Mix with the icing sugar and warm briefly in a pan. Add the squeezed gelatin, combine well and allow to cool, checking its consistency before pouring over the dacquoise.

Assembly

Assemble the cake inside the ring, placing one layer of dacquoise at the bottom.
Fill a piping bag with the mascarpone and pistachio cream and spread evenly over the base.
Cover with the second dacquoise layer and refrigerate for at least one hour.
Once well chilled, spread the raspberry gelée on top and refrigerate overnight before serving.