Ingredients
Strawberry Ganache
- 100 grams (3.55 ounces) white chocolate
- 30 milliliters (1.00 fluid ounces) cream 33%
- 25 grams (0.90 ounces) strawberry puree
- 15 grams (0.55 ounces) butter
Caramelized Pistachios
- 150 grams (5.30 ounces) peeled pistachios
- 75 grams (2.65 ounces) sugar
- 15 milliliters (0.50 fluid ounces) water
- 1 teaspoon butter
Strawberry Interlayer
- 140 grams (4.95 ounces) strawberries (fresh or frozen)
- 1.5 teaspoons corn starch (diluted in 2 tablespoons of cold water)
- 50 grams (1.75 ounces) sugar
Custard
- 250 grams (8.80 ounces) mascarpone
- 300 milliliters (10.10 fluid ounces) cream 33%
- 70 grams (2.45 ounces) powdered sugar
Equipment
- Mixing Bowls
A variety of mixing bowls will be helpful to separate ingredients efficiently; glass or stainless steel bowls work best.
- Hand Mixer or Stand Mixer
To achieve the fluffy custard and perfectly mixed ganache, a sturdy hand mixer or stand mixer is essential.
- Spatula
A silicone spatula is perfect for scraping every bit of batter and for stirring the caramelized pistachios.
- Baking Mold (6.3-7 inch diameter)
Ensure you're using the right size to maintain the perfect height and structure of your cake layers.
- Blender
Vital for achieving a smooth ganache by blending the final mixture to eliminate lumps.
- Pastry Knife
For cutting your sponge cake into even layers, a sharp pastry knife will make the job a breeze.
Instructions
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Step 6
Servings
Variations
Faq
- How do I prevent my ganache from becoming too thick?
Make sure not to overheat your cream and white chocolate mixture, as this might cause it to thicken too much. Mix it well before adding the strawberry puree and butter.
- What is the best way to ensure my sponge cake layers are even?
Using a serrated pastry knife and a gentle sawing motion can help to maintain even and consistent layers without crumbling.
- How can I achieve a smooth, lump-free custard?
Whip your cold mascarpone, cream, and powdered sugar at medium speed until smooth; be careful not to overwhip or you may end up with a grainy texture.
- Can I use frozen strawberries for the interlayers?
Absolutely! Just thaw them before using, and be sure to cook out any extra water they might release to maintain the perfect consistency.
- How can I prevent my caramelized pistachios from sticking together?
Spread the hot pistachios on a silicone mat and allow them to cool completely before breaking them apart to ensure they don’t clump together.
- How do I maintain the freshness of this pastry for a few days?
Store the assembled pastry in the refrigerator, covered with plastic wrap or in an airtight container. This will keep it fresh for up to 3 days.