# What You Need:
→ Sponge Cake
01 - 0.53 cups ground almonds
02 - 0.35 cups pistachio flour
03 - 0.42 cups icing sugar
04 - 3 large eggs
05 - 2 large egg whites
06 - 0.15 cups granulated sugar
07 - 3 tablespoons unsalted butter, melted
→ White Chocolate Mousse
08 - 7 ounces white chocolate, chopped
09 - 1 cup heavy cream, chilled
10 - 2 large egg yolks
11 - 2 tablespoons granulated sugar
12 - 3 sheets gelatin (or 0.21 ounces powdered gelatin)
13 - 1 teaspoon vanilla extract
→ Decoration
14 - 0.18 cups unsweetened shredded coconut
15 - 0.18 cups white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)
# 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 the mixture is pale and fluffy.
03 - In a separate bowl, beat egg whites to soft peaks, gradually incorporating granulated sugar until stiff peaks form.
04 - Gently fold the egg whites into the almond mixture, then stir in the melted unsalted butter.
05 - Spread the 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 0.32 cup cream with vanilla extract until steaming. Whisk in egg yolks and sugar over low heat until slightly thickened without boiling. Remove from heat and dissolve squeezed gelatin in the mixture.
08 - Fold the gelatin-infused custard into the melted white chocolate. Let cool to room temperature.
09 - Whip remaining cream to soft peaks and gently fold into the cooled chocolate mixture.
10 - Cut the cooled sponge cake into pine tree shapes with a cookie cutter or knife and arrange on serving plates or a platter.
11 - Pipe or spoon white chocolate mousse over each sponge piece to create a snow-covered effect. Chill for at least 45 minutes.
12 - Sprinkle shredded coconut over the mousse for a snowy finish, add white chocolate shavings, and optionally decorate with edible silver pearls or rosemary sprigs.
