Mango Pistachio Parfait Cake

Ingredients

Base: Vanilla Sponge with Cookie Syrup
Layer 1: Crunchy Pistachio Parfait
Middle Layer: Mango Syrup
Layer 2: Mango Parfait
Topping – mango pistachio garnish

How to cut your cake

STEP 1 –

Thaw the cake.

For best results, let it sit at room temperature for 15-20 minutes first, OR move the cake from the freezer to the fridge for 30-40 minutes before slicing.

Chef’s Tip : We find letting it soften in the refrigerator better than setting at room temperature.

STEP 2-

Choose the right knife.

We recommend either a chef’s knife or a long, serrated knife with a pointed tip.

Chef’s Tip : If using a serrated knife, use a back and forth sawing motion. For a chef’s knife, press straight down through the cake.

STEP 3-

Warm the knife and Slice.

For the smoothest cut, it also helps to place your knife in warm water and for a few moments before you begin. Carefully wipe dry and then slice.

Chef’s Tip : Get a tall glass of hot water and towel to where you will be cutting and slicing your cake and rewarm your knife every few slices.

How to store your cake

Gelato cakes should be stored in the FREEZER. They will melt in the Refrigerator.

Chef’s Tip : Before freezing leftovers, cut the now properly softened cake into individual slices. You will not have to let the cake thaw each time you want to grab a slice!

How to handle dry ice

Dry ice is solidified carbon dioxide. It does not melt it evaporates. Do not touch dry ice with your skin! Use tongs, thick insulated gloves or an oven mitt. Since the temperature of dry ice is so cold, it can cause severe frostbite. If you suspect you have frostbite seek medical help immediately. Keep dry ice out of the reach of children. Never eat or swallow dry ice.