That cake is nourishing, with pleasant nutty flavors and a bright strawberry filling. The cake seems like a real masterpiece. Several thin sponge biscuits layers, alternating with a juicy custard and a mint-lime soufflé can impress any discerning pastry chef. That cake will be an excellent dessert for any tea party and celebration.
You will need:
- Egg whites 85g | 3.00 oz
- Cane sugar 60g | 2.10 oz
- Flour 20g | 0.70 oz
- Almond flour 35g | 1.25 oz
- Pistachio flour 35g | 1.25 oz
- Powdered cane sugar 35g | 1.25 oz
- Pistachio paste (100%) 25g | 0.90 oz
- Salt 1/4 tsp
- Vanilla extract 1/2 tsp
- Raw pistachios 25g | 0.90 oz
- Pour the egg whites into a mixer bowl and leave it for 30 minutes at a room temperature.
- Preheat the oven to 175C (347F). Wrap two molds’ bottoms with foil (diameter of the molds should be 14 cm | 5.5 inch). Do not grease them!
- Start whisking the whites at the lowest speed for 5 to 7 minutes. Then increase the speed to medium and whip the whites until fluffy and smooth. Without increasing the speed, add about 1/4 of the sugar, then all the rest of the sugar, in small portions. The meringue should be glossy and firm, but not very strong (so it will be easier to whisk it with the rest of the ingredients).
- Mix the flour, salt, both types of the nut flour and the powdered sugar together, and sift. Add the mix to the meringue, stir in by hand, being careful not to fall off the mass. Add the vanilla. Grind the pistachio paste with a fork.
- Thoroughly mix 1/4 of the resulting dough with the pistachio paste. Stir that foam into the basic dough, in wide circular movements with spatula.
- Spread the dough into the rings, halving. Flatten it. Sprinkle the top with chopped pistachios. Bake the biscuits for 20 minutes. Then turn off the oven and leave the biscuits in it for another 10 to 15 minutes with the door slightly open. Cool the biscuit on a wire rack. Remove it carefully from the rings.
- Wash both rings and cover them with an acetate foil. Place the biscuits back into the rings and leave at a room temperature. Cook the custard.
- Yolks 85g | 3.00 oz
- Sugar 70g | 2.45 oz
- Pistachio paste 100% 40g | 1.40 oz
- Raw pistachios 30g | 1.05 oz
- Cream 33-35% 250g | 8.80 oz
- Gelatin 8g | 0.30 oz
- Soak the gelatin in cold water.
- Lightly whisk the yolks with a fork in a heat-resistant bowl, add the sugar, the cream and the pistachio paste. Warm the mass up in a water bath until 83-84C (183F), stirring constantly. Remove it from the heat, and add the squeezed gelatin. Whisk until smooth. Then add the chopped pistachios.
- Weigh and spread the custard over the biscuits, halving. Put one ring in the fridge, and the other one in the freezer.
You will need:
- Strawberry puree 175g | 6.15 oz
- Strawberry 45g | 1.60 oz
- Cane sugar 55g | 1.95 oz
- Pectin NH 8g | 0.30 oz
- Lemon acid 3g | 0.10 oz
- Mix the pectin with 15 g (0.50 oz) of sugar. Combine the puree with finely chopped strawberries and the rest of the sugar in a saucepan and heat them up to 40C (104F). Add the pectin and sugar. Stir constantly, bring the mass to a boil and cook it for 1 to 2 minutes
- Remove from the heat and add the lemon acid diluted in 3 g of hot water. Cool to 50C (122F) and gently pour the marmalade over the pistachio custard into a ring from the freezer.
- As soon as the marmalade has cooled and completely set, carefully remove this cake part from the ring and the film, and place it on the second blank from the fridge, top down (the custard should be quite dense and completely set by this moment!).
- Lay the ring (diameter 16cm | 6.3 inch) with an acetate foil. Place the cooled cake-base in the center. Pour it over with the soufflé and refrigerate for at least 12 hours. Place the cake in the freezer before serving in order to remove the acetate film easily.
Mint & lime souffle
- Cream cheese 300g | 10.60 oz
- Mascarpone 50g | 1.75 oz
- Powdered sugar 85g | 3.00 oz
- Cream 33-35% 85g | 3.00 oz
- Milk 125g | 4.40 oz
- Fresh mint leaves 3-4 srings
- Zest from two limes
- Gelatin 9g | 0.30 oz
- Water for the gelatin 50g | 1.75 oz
- Soak the gelatin in the cold water.
- Place the curd cheese and mascarpone in a blender bowl and bring them to the room temperature. Add the powdered sugar and whip until smooth. Add the cream and whip again.
- Bring the milk with mint leaves and the zest to a boil; then remove it from the heat and cover with a lid. Leave it for an hour, then strain and bring to almost a boil again. Add the gelatin and dissolve it completely.
- Pour the milk-gelatin mass in a thin stream into the whipping cheese. Whip until smooth. Pour the pistachio cake-base immediately and put it in the fridge.