Pistachio & Strawberry Cake — The One That's Already Gone

Ingredients

• 4 eggs (room temperature)
• 105 g sugar (for sponge)
• 120 g plain flour
• 52 g pistachio paste (for sponge)
• 32 g milk
• 45 g sunflower oil
• 5 g baking powder
• 4 g vanilla (for sponge)
• 230 g strawberry purée (frozen strawberries or raspberries also work)
• 35 g sugar (for confit)
• 3 g pectin NH
• 2 g gelatine sheets (200 Bloom)
• 5 g lemon juice
• 400 g Philadelphia cream cheese (cold)
• 180 g double cream (35% fat, cold)
• 55 g pistachio paste (100%, for filling)
• 50 g icing sugar (45–50 g for filling)
• 3 g vanilla paste (for filling)
• 250 g mascarpone (cold)
• 60 g cream (33% fat, cold)
• 30 g icing sugar (for coating)
• 3 g vanilla (for coating)

Steps

1. 1

   Line an 18 cm cake tin with foil and preheat your oven to 160°C. Ensure all sponge ingredients are at room temperature.

2. 2

   Beat eggs on medium speed until lightly foamy. Add sugar in two additions and continue beating for 10–12 minutes, gradually increasing to medium speed, until the mixture is pale, voluminous, and holds a ribbon. Mix in the vanilla paste at the end.

3. 3

   Sift the flour and baking powder together in a separate bowl.

4. 4

   In another bowl, whisk together the milk, sunflower oil, and pistachio paste until combined.

5. 5

   Fold the dry ingredients into the egg mixture in two additions using a silicone spatula, using slow, deliberate movements to preserve the air.

6. 6

   Add 2 tablespoons of the main batter into the pistachio and milk mixture and stir to combine. Gently pour this mixture back into the main batter and fold carefully until uniform.

7. 7

   Pour the batter into the prepared tin and bake for 30–35 minutes until a skewer comes out clean. Cool completely, then wrap tightly in cling film and refrigerate for at least 6 hours (ideally overnight).

8. 8

   For the confit: Mix sugar and pectin NH in a small bowl. Soak gelatine sheets in cold water to bloom.

9. 9

   Warm the strawberry purée to 35–40°C. Add the sugar and pectin mixture while stirring continuously. Once dissolved, simmer for 1 minute, then remove from heat.

10. 10

    Stir in the lemon juice and the squeezed-out bloomed gelatine until fully dissolved.

11. 11

    Divide the mixture evenly between two 14 cm silicone moulds (or pastry rings lined with cling film). Let cool, then freeze until fully set.

12. 12

    For the filling: Mix cold cream cheese, icing sugar, and vanilla paste on the lowest mixer speed until smooth. Add pistachio paste and mix briefly.

13. 13

    Pour in the cold double cream and whip on medium speed until the cream holds its shape and is light but stable. Do not overwhip. Transfer to a piping bag and use immediately.

14. 14

    To assemble: Slice the chilled sponge into three even layers. Place the first layer on a cake board. Spread a layer of pistachio cream cheese filling and smooth it out.

15. 15

    Place one frozen strawberry confit disc on top of the filling, then cover with another layer of filling.

16. 16

    Add the second sponge layer and repeat the process: spread filling, add the second frozen confit disc, and cover with more filling.

17. 17

    Place the final sponge layer on top. Wrap the cake in cling film (and a cake ring if available) and refrigerate for at least 8 hours or overnight.

18. 18

    The next day, make the coating: Mix mascarpone, icing sugar, and vanilla until smooth. Add cold cream and whip on medium speed until thick and stable.

19. 19

    Apply a thin crumb coat of the mascarpone cream to the cake and refrigerate for 20–30 minutes.

20. 20

    Apply the final layer of coating, smooth with a palette knife, and decorate. Chill for at least one hour before serving.

Notes

The sponge and confit should be started the day before assembly. The cake is moist enough on its own, but you can lightly brush the sponge layers with milk during assembly if preferred. The mascarpone coating contains no butter and must be kept cold.

Nutrition per serving

• dessert
• cake
• layer cake
• pistachio
• strawberry
• summer
• baked