I really love and appreciate your culinary creativity. And today I am happy to share the recipe for the Hat cake from 


You can watch the video of the cake recipe here @dinarakaskomoulds

Cake layers:

  • Pistachio sponge cake

  • Crispy layer of white chocolate and pistachios

  • Raspberry confit 

  • Pistachio namelaka

  • Pistachio mousse

  • Chocolate velvet

Pistachio sponge cake

38 g of egg whites

17 g of sugar

68 g of eggs 

38 g of icing sugar

47 g of pistachio flour 

15 g of wheat flour 

1. Beat the eggs and powdered sugar until fluffy.

2. Add the wheat flour and pistachio flour and mix thoroughly.

3. Prepare the meringue from the egg whites and sugar, and then gently mix it into the main mass.

4. Preheat the oven to 150 degrees.

5. Put the dough in a metal ring and bake until done.

Crispy layer 

35 g of white chocolate

25 g pistachio praline

5 g grape seed oil 

25 g chopped pistachios

25 g royaltine

1. Melt the white chocolate.

2. Add grape seed oil, pistachio praline, royaltine and chopped pistachios to the melted chocolate.

3. Spread the crispy layer evenly over the sponge cake and freeze.

Raspberry confit 

160 g of raspberry puree

13 g of invert sugar 

20 g of sugar

3 g pectin NH

1 g of citric acid 

1. Heat the raspberry puree and invert sugar to 40°C.

2. Mix the pectin NH and sugar, gradually pour into the puree, mixing thoroughly, bring the mixture to a boil and boil for 30 seconds.

3. Finally, add citric acid.

4. Pour the finished confit into a metal ring.

5. Freeze.

Pistachio namelaka 

40 g milk 

6 g glucose

70 g of white chocolate 

40 g pistachio paste

1.5 g of gelatin 220bl

9 g of water 

70 g of cream 

1. Mix gelatin with water.

2. Combine the chocolate, pistachio paste and gelatin mixture in a measuring cup.

3. Combine milk and glucose in a saucepan and bring to a boil. Pour over the chocolate and beat with an emulsion blender.

4. Add the cold cream and blend again. Refrigerate for 4 hours or overnight to stabilize.

5. Whisk lightly with a whisk and pour over the raspberry confit. Freeze.

Pistachio mousse 

225 g milk 

45 g sugar

19 g corn starch 

45 g pistachio praline

45 g white chocolate 

7 g gelatin 220 bl

42 g water

270 g cream 

1. Dissolve the gelatin in water.

2. Combine the white chocolate, pistachio praline and gelatin mixture.

3. Heat the milk in a saucepan to 40 degrees, add sugar and cornstarch, and boil. Pour over the chocolate and beat with an emulsion blender. Cool to 35 degrees.

4. Whip the chilled cream until semi-whipped and mix with the main mass.

Chocolate velvet

50 g of white chocolate 

50 g of cocoa butter

Fat-soluble coloring 

Melt the cocoa butter and chocolate. Mix, add the dye and beat with a blender. 

The working temperature of velvet is 40–45 degrees.

Mould used in the recipe

Shapka cake silicone mould handmade

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