The PISTACHIO CAKE WITH STRAWBERRIES AND CREAM is a truly indulgent dessert, simple to make and with a rich, enveloping flavor. It’s a perfect dessert, but can also be served as an afternoon snack, if you like with tea. Its colorful look and filling make it particularly suitable for children, but I assure you adults will love it too.
The uniqueness of this cake lies in the variety of flavors and textures it combines: a pistachio sponge cake, soft and aromatic, contains a delicious strawberry jam (homemade is even better!) and a generous layer of whipped cream, which is also used as a rustic coating for the cake, topped with a cascade of fresh, juicy chopped strawberries. Flavors and aromas marry perfectly and the cake’s richness is well balanced by the freshness of the fruit, to the delight of the palate.
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- Difficulty: Very easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 319.69 (Kcal)
- Carbohydrates 54.17 (g) of which sugars 39.57 (g)
- Proteins 3.76 (g)
- Fat 10.56 (g) of which saturated 0.56 (g)of which unsaturated 1.26 (g)
- Fibers 1.66 (g)
- Sodium 45.62 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 120 about 1/2 cup + 2 tbsp (4.2 oz) sugar
- 50 about 1/3 cup + 1 tbsp (1.8 oz) all-purpose flour
- 40 about 1/3 cup (1.4 oz) potato starch
- 40 about 1/3 cup (1.4 oz) pistachio flour
- lemon zest
- 200 about 3/4 cup (7 fl oz) water
- 40 about 3 tbsp (1.4 oz) sugar
- 180 3/4 cup (6 fl oz) sweetened non-dairy whipping cream
- 200 about 3/4 cup (7 oz) strawberry jam
- 200 about 7 oz (about 1 1/3 cups sliced) strawberries
- Half lemon (juice)
- 20 about 1 1/2 tbsp (0.7 oz) sugar
- to taste chopped pistachios
Tools
- 1 Pan
- Electric beaters
- 2 Bowls
Steps
The preparation of the PISTACHIO CAKE WITH STRAWBERRIES AND CREAM is really very easy.
To prepare the SPONGE CAKE, the eggs should be at room temperature so they can be whipped properly.
Separate the yolks from the whites. Whip the egg whites and as soon as they begin to turn white add one third of the sugar (about 40 g / roughly 3 tbsp). Beat for 2 minutes, then add another 40 g and continue the same way with the remaining sugar.
You should obtain a well-aerated, fluffy mixture.
Add the grated lemon zest and mix.
Add one yolk at a time, folding them in thoroughly. Sift the dry ingredients (flour and potato starch) and gently incorporate them with a spatula.
Finally, add the pistachio flour and fold it in. Butter and flour a pan with a diameter of 8 in, pour in the batter and level the surface.
Bake in a preheated static oven at 347°F for 30-35 minutes.
Check the doneness with the classic toothpick test: when inserted into the center it should come out dry.
Remove the sponge cake from the oven and let it cool slightly. Then unmold it and let it cool completely.
In a small saucepan put the water and the sugar. Bring to a boil for 5 minutes and then let it cool. Meanwhile, chop the strawberries, sprinkle with lemon juice, sprinkle with the sugar, mix and cover with plastic wrap. Let macerate in the refrigerator for 15 minutes.
Put the very cold cream in a bowl and whip it with electric beaters.
Cut the sponge cake into two equal layers. Brush the first layer with half of the syrup and fill with strawberry jam and half of the whipped cream.
Also brush the inside of the other layer, place it over the first layer, cover it with the remaining cream and decorate the surface with the macerated strawberries and chopped pistachios.
Place the PISTACHIO CAKE WITH STRAWBERRIES AND CREAM in the refrigerator for at least 2 hours so that all the flavors have time to meld.
