# What You 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 - 1.1 oz granulated sugar
07 - 1.4 tbsp unsalted butter, melted
→ White Chocolate Mousse
08 - 7 oz white chocolate, chopped
09 - 1 cup heavy cream, chilled
10 - 2 large egg yolks
11 - 0.9 oz granulated sugar
12 - 3 gelatin sheets or 0.21 oz powdered gelatin
13 - 1 tsp vanilla extract
→ Decoration
14 - 1.75 oz shredded unsweetened coconut
15 - 1.75 oz white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)
# Directions:
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.
05 - Spread batter about 0.4 inch thick on prepared tray and bake for 12 to 14 minutes until lightly golden. Let cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a double boiler.
07 - Heat 0.3 cup cream with vanilla until steaming. Whisk in egg yolks and sugar over low heat until thickened without boiling. Remove from heat and dissolve gelatin in the mixture.
08 - Mix melted white chocolate with the custard mixture and allow to cool to room temperature.
09 - Whip the remaining cream to soft peaks and gently fold into the cooled chocolate custard mixture.
10 - Cut sponge cake into pine tree shapes using a cookie cutter or knife and arrange on serving plates or 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 - Before serving, generously sprinkle with shredded coconut, add white chocolate shavings, and optionally decorate with edible silver pearls or rosemary sprigs.
