Pistachio cake with strawberry

This cake is rich, with delicious nutty flavors and a vibrant strawberry filling. It resembles a work of art and is sure to impress any discerning pastry chef. With several thin layers of sponge biscuits alternating with juicy custard and mint-lime soufflé, this cake is perfect for any tea party or celebration.

For the Pistachio Biscuit: 1. Pour the egg whites into a mixer bowl and let it sit at room temperature for 30 minutes. Preheat the oven to 175°C (347°F). Line the bottoms of two 14 cm (5.5 inch) round molds with foil, but do not grease them. Allowing the egg whites to reach room temperature helps achieve more volume when whipped. 2. Start whisking the egg whites at a low speed for 5-7 minutes. Gradually increase the speed to medium and whip until fluffy and smooth. Slowly add the cane sugar in small portions, maintaining the medium speed. The meringue should be glossy and firm, but not overly stiff. Incorporating the sugar slowly ensures a stable meringue. 3. Sift together the flour, salt, almond flour, pistachio flour, and powdered sugar. Gently fold the dry mixture into the meringue, being careful not to deflate it. Add the vanilla extract and gently fold in. Fold gently to retain the air in the meringue and ensure a light texture. 4. Grind the pistachio paste with a fork and mix one-quarter of the dough with it. Combine this mixture with the rest of the dough using wide, circular movements with a spatula. Incorporating the paste evenly ensures consistent flavor throughout the biscuit. 5. Divide the dough evenly between the molds, smooth the tops, and sprinkle with chopped pistachios. Bake for 20 minutes. Turn off the oven and leave the biscuits inside for another 10-15 minutes with the door slightly open. Cool on a wire rack before carefully removing them from the rings. Cooling the biscuits on a wire rack prevents them from becoming soggy. 6. Wash the rings and line them with acetate foil. Place the biscuits back into the rings and leave them at room temperature.

For the Pistachio Custard: 1. Soak the gelatin in cold water. 2. Lightly whisk the egg yolks with a fork in a heat-resistant bowl. Add the sugar, cream, and pistachio paste. Heat the mixture in a water bath until it reaches 83-84°C (183°F), stirring constantly. Remove from heat and add the softened gelatin, stirring until smooth. Then add the chopped pistachios. Using a water bath helps control the temperature and prevents the yolks from curdling. 3. Divide the custard between the biscuits. Place one in the fridge and the other in the freezer. Cooling one portion in the fridge and the other in the freezer ensures different texture experiences.

For the Strawberry Marmalade: 1. Mix the pectin with 15 grams (0.5 ounces) of cane sugar. Combine the strawberry puree with finely chopped strawberries and the remaining cane sugar in a saucepan. Heat the mixture to 40°C (104°F). Mixing pectin with sugar prevents clumping when added to the fruit mixture. 2. Add the pectin-sugar mixture to the saucepan, stirring constantly. Bring to a boil and cook for 1-2 minutes. Remove from heat and add the lemon acid diluted in 3 grams of hot water. Cool to 50°C (122°F). Diluting lemon acid in hot water ensures even distribution in the marmalade. 3. Pour the marmalade over the pistachio custard into the ring from the freezer. Let it set completely. 4. Once the marmalade is set, carefully remove this part from the ring and film. Place it on top of the custard layer from the fridge, with the marmalade side down. Line a 16 cm (6.3 inch) ring with acetate foil and place the assembled cake base in the center. The custard should be set and firm to avoid melting the marmalade layer.

For the Mint & Lime Soufflé: 1. Soak the gelatin in cold water. Sprinkle the gelatin evenly over the water to avoid clumps. 2. Place the cream cheese and mascarpone in a blender bowl and bring them to room temperature. Add powdered sugar and whisk until smooth, then add the cream and whip again until smooth. Starting with room temperature cheese ensures a smoother mixture. 3. Bring the milk with mint leaves and lime zest to a boil, then remove from heat and cover with a lid. Let it infuse for an hour, then strain. Reheat the milk mixture until almost boiling, then add the softened gelatin and dissolve completely. Infusing the milk adds a refreshing flavor to the soufflé. 4. Slowly pour the milk-gelatin mixture into the blended cheese, whisking constantly until smooth. Adding the liquid slowly ensures a smooth mixture without lumps. 5. Pour the mixture over the pistachio cake base and refrigerate for at least 12 hours. To remove the acetate film easily, place the cake in the freezer before serving.