Strawberry-pistachio cake

You can use any kind of sponge biscuit, the cake on the pictures has been made with a “chiffon” one.

The calculation is suitable for the mold 6.3-7 inch in diameter.

Strawberry ganache:

• white chocolate - 100 g | 3.55 oz
• cream 33% - 30 ml | 1.00 fl oz
• strawberry puree - 25 g | 0.90 oz
• butter - 15 g | 0.55 oz

Cooking:

Melt the chocolate in a water bath. Separately boil the cream, then pour it into the chocolate, mix the liquids well, add the puree. Cool the mixture a little bit, then add butter, smash everything with a blender and cool completely.

Caramelized pistachios (you will need just 1/2 to serve):

• peeled pistachios - 150 g | 5.30 oz
• sugar - 75 g | 2.65 oz
• water - 15 ml | 0.50 fl oz
• butter - 1 tsp

Cooking:

1. Chop the pistachios, but not very finely. Boil the sweetened water until all the sugar gets dissolved.
2. Pour the syrup in the nuts and cook, stirring with a spatula, until the sugar on the nuts caramelizes. The nuts should acquire a brown caramel color.
3. Remove the nuts from heat, add butter, stir and place the nuts on a teflon or silicone mat. Cool it completely. Grind the nuts into a smaller fraction.

Strawberry interlayer:

• strawberries (fresh or frozen) - 140 g | 4.95 oz
• corn. starch-1.5 tsp (diluted in 2 tablespoons of cold water)
• sugar (optional) - 50 g | 1.75 oz

Cooking:

Make the strawberries and sugar boil, add the starch and water and mix it quickly, cook for another minute, stirring all the time. Remove from the heat, then cool.

The custard:

• mascarpone-250 g | 8.80 oz
• cream 33% - 300 ml | 10.10 fl.oz
• powdered sugar - 70 g | 2.45 oz

Cooking:

Whisk cold mascarpone with cream and sugar until creamy.

Cut the sponge biscuit into four layers. 

Put all the blanks together in the next order:

Cake-custard-strawberry-cake-custard-ganache-pistachio-cake-custard-strawberry-cake.