Mix Tegral Satin Pistachio velvet Egg Free & water at slow speed for 1 minute & then at medium speed for 3 minutes.
Add oil & mix at slow speed for 1 minute/ till oil gets evenly mixed.
Pour the batter in a greased mould (put 25% more batter as it has dence texture then other sponge) & bake at 180 °C for 25-30 minutes or till baked.
For Paan Mousse
Chop the Belcolade White Selection , keep it in the bowl & add Bavarois to it.
Pour warm cream around 76⁰C on the Belcolade Blanc Selection, hold it for 2 min & then stir till it become lump free & smooth.
Whip both normal & Non- sweet whip cream to semi whip cream consistancy, fold to the above ganache at around 40⁰C.
Fold melted Cocoa Butter to above mousse.
Divide the mousse into two halfs, in one half fold the paan paste & another half will be used on sides & finishing of the cake.
For Cocoa Butter Spray
Melt cocoa butter & Belcolade Blank selection
Add fat soluble colour & all together
Take an 8ʺ metal ring which is lined with cling wrap on one side & lined with mousse strip on side of the walls.
Pipe the white chocolate mousse to 40% of the ring then spread it to the sides of the ring.
Push the first layer of Pista sponge in to it of 6ʺ diameter, Soak with mild sugar syrup & pipe the Paan mousse on it, follow this one more time & top with final layer of sponge on it by the leveling with the side of the ring
Freeze for 6 hours, demould it upside down.
Spray with coco butter spray ( note: before spraying the products should be on or below -16°C to get the best result)
Decorate the cake with Leaf garnishes made with Carat Coverlux White with green colour in it as shown in the picture.