Whip up together.
Add and mix.
Fill cake pan with dough (40 g for each cake pan) and bake at 175°C for 14 minutes.
Melt together at 45°C and emulsify with blender.
Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.
Finishing and presentation
Spray deep-frozen cakes with velvet spray for a pistachio green velvet effect.