# What You'll Need:
→ Sponge Cake
01 - 2.1 oz ground almonds
02 - 1.4 oz pistachio flour
03 - 3.5 oz icing sugar
04 - 3 large eggs
05 - 2 large egg whites
06 - 1 oz granulated sugar
07 - 1.4 oz unsalted butter, melted
→ White Chocolate Mousse
08 - 7 oz white chocolate, chopped
09 - 8.5 fl oz heavy cream, chilled
10 - 2 large egg yolks
11 - 0.9 oz granulated sugar
12 - 3 sheets gelatin or 0.2 oz powdered gelatin
13 - 1 tsp vanilla extract
→ Decoration
14 - 1.8 oz shredded unsweetened coconut
15 - 1.8 oz white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)
# Cooking Steps:
01 - Preheat oven to 350°F and line a baking tray with parchment paper.
02 - Whisk ground almonds, pistachio flour, icing sugar, and whole eggs until pale and fluffy.
03 - In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form.
04 - Gently fold the egg whites into the almond mixture, then stir in melted butter until just combined.
05 - Spread batter evenly on the prepared tray about 0.4 inches thick and bake for 12 to 14 minutes until lightly golden. Allow to cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
07 - Heat 2.5 fl oz of cream with vanilla until steaming, whisk in egg yolks and sugar over low heat until thickened without boiling, then remove from heat and dissolve gelatin in the mixture.
08 - Mix the gelatin-egg mixture with melted white chocolate and cool to room temperature.
09 - Whip remaining 6 fl oz of cream to soft peaks and fold gently into the cooled chocolate mixture.
10 - Cut cooled sponge cake into pine tree shapes using a cookie cutter or knife and place on serving plates or platter.
11 - Pipe or spoon white chocolate mousse over each cake piece to create a snow-covered effect and refrigerate for at least 45 minutes.
12 - Sprinkle with shredded coconut, add white chocolate shavings, and optionally decorate with silver pearls or rosemary sprigs.
