Pistachio Strawberry Cake (Gluten-Free)

Name: Pistachio Strawberry Cake (Gluten-Free)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 15 servings
Ingredients: 4 large eggs; 4 tbsp sugar; 2 tbsp hazelnut flour; 300 g ground pistachios; a pinch of salt; 25 g butter; 400 g strawberries; 1 lemon juiced and zested; 3 tbsp sugar; 50 ml water; 6 g gelatin; 100 ml hazelnut liqueur; 250 g mascarpone; 1 tbsp vanilla powdered sugar; 4 g gelatin; 40 ml water; 4 egg whites; 60 ml water; 200 g sugar; 20 g Glucose syrup

User Reviews

4.9

144 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings
15 servings
Course
Dessert
Cuisine
American, International

Pistachio Strawberry Cake (Gluten-Free)

Iris Warren

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This pistachio strawberry cake is a sweet, nutty and lovely gluten-free delight.

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Ingredients

Servings

Sponge:

4 large eggs
4 tbsp sugar
2 tbsp hazelnut flour
300 g ground pistachios
a pinch of salt
25 g butter

Strawberry cream:

400 g strawberries
1 lemon juiced and zested
3 tbsp sugar
50 ml water
6 g gelatin

Hazelnut cream:

100 ml hazelnut liqueur
250 g mascarpone
1 tbsp vanilla powdered sugar
4 g gelatin
40 ml water

Italian meringue:

4 egg whites
60 ml water
200 g sugar
20 g Glucose syrup

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Instructions

Sponge:

In a mixer, combine the eggs, salt, and sugar, mixing for 10 minutes until they triple in volume. Add the melted butter and mix some more.
Turn off the mixer and add the hazelnut flour and 200 grams (1 1/4 cup) of the ground pistachios. Incorporate gently, with upward motions.
Preheat the oven to 180 °C (350 °F). Line a 25x35 cm (10x14 inches) baking tray with parchment paper. Pour the remaining 100 g (1/2 cup) of ground pistachios into the tray, covering the entire surface. Pour the mixture on top and smooth it out carefully to avoid disturbing the pistachio layer underneath.
Bake for 15-18 minutes, until it comes away from the edges. Remove from the oven and flip onto a cooling rack, green side up. Cut into two 17x25 cm (6.5x10 inches) pieces.

Strawberry cream:

Hydrate the gelatin in cold water.
Soak the sliced strawberries in the sugar and lemon for 10 minutes. Then put them in a saucepan and boil for 5 minutes over a medium heat. Turn off the heat and strain the strawberries through a fine sieve, pressing with a spoon. When all the liquid has drained, mix in the gelatin and leave to cool.

Hazelnut cream:

Hydrate the gelatin in cold water.
Heat up the hazelnut liqueur, and mix in the hydrated gelatin. Add the mascarpone cream and vanilla sugar and stir until incorporated. Set aside.

Italian Meringue:

Pour the water, glucose syrup, and sugar in a small saucepan over a medium heat. When the sugar has completely melted, turn up the heat and simmer for 6-7 minutes until you get a thick syrup.
Mix the egg whites with a pinch of salt until they turn into firm foam. When the sugar syrup is ready, turn off the heat and pour it slowly over the egg whites, mixing at high speed. Mix for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.
Divide the Italian meringue into halves. Incorporate one half into the hazelnut cream with upward motions.
Divide the strawberry cream into halves. Incorporate the second half of the Italian meringue with one half of the strawberry cream. Set aside the remaining strawberry cream.

Assembly:

Place one of the pieces of sponge on a platter. Spread half of the strawberry cream. Place the other piece of sponge on top and add another layer of strawberry cream. Refrigerate for half an hour.
Top with the hazelnut cream, gently smoothing it out. Finish with the remaining strawberry jelly. Refrigerate overnight.