Description
A beautiful layer cake combining rich pistachios with fresh strawberries, perfect for special occasions.
Ingredients
Scale
- 4 egg whites (120g)
- 1/2 cup (100g) sugar
- 4 egg yolks (80g)
- 1/4 cup (60g) pistachio paste
- 2/3 cup (80g) all-purpose flour
- 3 tbsp (40g) melted butter
- Fresh strawberries, halved as needed
- 2 cups (500g) whole milk
- 1/2 cup (120g) sugar
- 5 egg yolks (100g)
- 1/3 cup (40g) cornstarch
- 1 cup + 2 tbsp (250g) unsalted butter, softened
- 1/3 cup (80g) pistachio paste
- Pistachios (for decoration)
- Fresh raspberries (for decoration)
- White chocolate décor (for decoration)
- Edible gold leaf (for decoration)
Instructions
- Preheat your oven to 340°F (170°C) and line a baking tray or rectangular mold with parchment paper.
- Whip egg whites with sugar until glossy medium peaks form.
- Whisk egg yolks with pistachio paste until smooth and creamy.
- Fold the yolk mixture into the whipped egg whites gently.
- Sift in flour and fold carefully to maintain airiness, then add melted butter.
- Spread the batter evenly into the prepared tray and bake for 12-15 minutes until lightly golden and springy.
- Cool the sponge completely before cutting into layers to fit your mold.
- Heat milk in a saucepan until steaming for the cream.
- Whisk sugar, egg yolks, and cornstarch in a bowl until smooth.
- Slowly pour warm milk into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook until thick and creamy.
- Cover and cool completely until room temperature.
- Beat softened butter until fluffy, then gradually whip it into the cooled pastry cream.
- Add pistachio paste and continue whipping until smooth.
- Assemble by placing a pistachio sponge layer at the bottom of your mold and line the sides with halved strawberries.
- Fill generously with pistachio mousseline cream, adding more strawberries if desired.
- Cover with another sponge layer and chill until set.
- Finish with white chocolate décor, pistachios, fresh raspberries, and edible gold leaf.
- Serve chilled for the best texture and flavor.
Notes
Store the cake in the refrigerator, well covered, to retain moisture. Enjoy within a few days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg
Keywords: layer cake, pistachio, strawberry, dessert, special occasion