Strawberry and Pistachio Mousse Cake with Red Berry Gelée

Pistachio joconde:

• Preheat the oven to 400 F.
• Combine the eggs, almond powder, confectioners' sugar, and pistachio paste in a mixer bowl.
• Beat the mixture for about 10 minutes until it's thick.
• In another bowl, beat the egg whites and granulated sugar until it forms a soft peak, set aside.
• Sift the flour into the almond mixture and fold well.
• Add a little bit of the meringue to the almond mixture, fold lightly.
• Add the melted butter, fold.
• Finally, add the rest of the meringue in two additions and fold carefully until it is well-combined.
• Divide the batter into two 8" square pans, it'll be thin.
• Bake the cake for about 10 minutes or until the top is slightly brown. Red Berry Jelly:
• Combine the two red berry purees and sugar in a small saucepan and bring it to a gentle boil.
• Melt the gelatin in a microwave for a few seconds, then add it into the puree.
• Let cool slightly and pour into 8" square cake ring that has been lined with plastic wrap (for easier removal). Pistachio Bavarian Cream:
• Bring the milk and the vanilla bean to a gentle simmer in a small saucepan.
• Meanwhile, whisk the yolk, sugar, and pistachio paste until thick and pale.
• When the milk is ready, temper the yolk mixture by pouring a little of the milk into the yolk, mix well.
• Add the rest of the milk in a steady stream while whisking it.
• Pour the mixture back in a saucepan and put it back on the stove under low heat.
• Bring the mixture to about 82 C, stirring constantly (or until the mixture coats the back of a spoon).
• Melt the gelatin in a microwave for a few seconds (5-10 seconds), then add it into the milk mixture.
• Run it through a strainer to remove lumps, if any.
• Let cool to room temperature (use icebath to speed up the process).
• In the meantime, whip the heavy cream until soft peak.
• When the milk is no longer warm, fold the two together.
• Pour the mixture on top of the frozen red berry jelly (still in a cake ring), and put it back in the freezer. Strawberry Mousse:
• Bring the strawberry puree and the sugar to a boil.
• Melt the gelatin in a microwave, and add it to the hot puree.
• Remove from heat and let cool (use icebath to speed up the process).
• Meanwhile, whip the cream and the sugar until it forms a soft peak.
• When the strawberry puree is no longer warm, fold the puree with the cream.
• Use immediately. To Assemble (Grand Marnier/Kirsch/Framboise eau-de-vie/any alcohol of your choice, fruit flavored is preferred; 8" square cake ring with 1.75"-2" high):
• Put one layer of pistachio joconde in the bottom of an 8" square cake ring.
• Moisten with enough alcohol (you can also mix the alcohol with simple syrup if you want). Don't over-soak it as you don't want the cake to taste like alcohol.
• Spread a thin layer of strawberry mousse on top of the joconde, then put the frozen pistachio cream/red berry jelly on top with the pistachio cream on top.
• Spread another thin layer of strawberry mousse on top.
• Layer the other pistachio joconde, brush with alcohol.
• Pour the remaining strawberry mousse, and level the top with a metal spatula.
• Put the whole thing (with the cake ring intact) in a freezer and leave it overnight.
• When it's completely frozen, warm the cake ring either with a blow dryer or a torch and remove the ring from the cake.
• With a hot knife, cut the cake into rectangles, wiping the knife before another cut.
• Decorate. Decoration: Red berry jelly, pink heart macaron, halved pistachio pieces, fresh strawberry.