STRAWBERRY-PISTACHIO CAKE

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

Instructions

Step 1

1. Preheat your oven to 350°F (175°C). Grease and flour a 6.3-7 inch round cake pan. You can use any kind of sponge biscuit; the cake in the pictures was made with a chiffon one.

Step 2

2. Prepare the Strawberry Ganache: Melt 100 grams (3.55 ounces) of white chocolate in a water bath. In a separate saucepan, bring 30 milliliters (1.00 fluid ounces) of cream to a boil, then pour it over the melted chocolate. Mix well until combined, then add 25 grams (0.90 ounces) of strawberry puree. Allow the mixture to cool slightly, then add 15 grams (0.55 ounces) of butter. Blend until smooth. Let it cool completely. Ensure the ganache is smooth by thoroughly blending all ingredients.

Step 3

3. Prepare the Caramelized Pistachios: Chop 150 grams (5.30 ounces) of peeled pistachios, but not too finely. In a saucepan, bring 75 grams (2.65 ounces) of sugar and 15 milliliters (0.50 fluid ounces) of water to a boil until the sugar has dissolved. Pour the syrup over the nuts and cook, stirring with a spatula, until the nuts are caramelized and have a caramel brown color. Remove from heat, add 1 teaspoon of butter, and stir. Spread the nuts on a silicone or teflon mat to cool completely. Grind to a smaller fraction. Constant stirring ensures even caramelization of the nuts.

Step 4

4. Prepare the Strawberry Interlayer: In a saucepan, bring 140 grams (4.95 ounces) of strawberries (fresh or frozen) and 50 grams (1.75 ounces) of sugar to a boil. Add 1.5 teaspoons of corn starch (diluted in 2 tablespoons of cold water) and quickly mix. Cook for another minute, stirring constantly. Remove from heat and allow to cool. To avoid lumps, ensure the starch is fully dissolved in cold water before adding.

Step 5

5. Prepare the Custard: In a bowl, whisk 250 grams (8.80 ounces) of cold mascarpone with 300 milliliters (10.10 fluid ounces) of cream and 70 grams (2.45 ounces) of powdered sugar until creamy and smooth. Whisk gradually to avoid incorporating too much air, which could affect the texture.

Step 6

6. Assemble the Cake: Cut the sponge biscuit into four layers. Assemble the cake in this order: a layer of cake, a layer of custard, a layer of strawberry interlayer, another layer of cake, more custard, then strawberry ganache and caramelized pistachios, another layer of cake, more custard, a final layer of strawberry interlayer, and top it off with the final cake layer.

Servings

Picture this: you unveil your beautiful creation at the center of your dining table. The vibrant red strawberries and the glossy caramelized pistachios are a feast for the eyes. Slice this beauty into generous portions and serve each slice on a chilled dessert plate for a refined touch. A dollop of whipped cream on the side adds a cloud-like contrast to the dense sponge and creamy layers. For an added burst of freshness, consider garnishing with mint leaves or a handful of mixed berries. If you’re feeling a bit cheeky, why not drizzle some chocolate sauce or a sprinkle of powdered sugar over the top? Whatever your flair, this pastry adapts to your creativity, making every serving a delightful experience.

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.

Variations

Creating a gluten-free version of this recipe is easier than you might think! Simply swap out the sponge biscuit for a gluten-free version, or better yet, make your own using gluten-free flour. For the vegan variation, replace the mascarpone and cream with dairy-free alternatives such as coconut cream and vegan mascarpone. Use a vegan white chocolate for the ganache and plant-based butter for the caramelized pistachios. You’ll be surprised at how these substitutions can still create a mouthwatering masterpiece!

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.