Sugardivided between meringue and egg mixture~100 gest.
Pistachio meal~100 gest.
Almond meal~100 gest.
Flour~30 gest.
Powdered sugar~50 gest.
Whole eggs~3est.
Melted butter~60 gest.
Crushed pistachiossprinkled on sponge before baking~75 gest.
Fresh strawberriessome reserved for cake sides, rest for compote and assembly~500 gest.
Strawberry pureefor the compote
~200 mlest.
Pectin~3 tspest.
Lime zest~1est.
Green marzipan (almond paste)use good quality 33% almond paste, rolled into a 2mm sheet to cover the cake top~300 gest.
Corn starch or potato starchused for dusting when rolling out marzipan~2 tbspest.
Milkfor the pastry cream base~300 mlest.
Vanilla beancan substitute vanilla powder or extract~1est.
Egg yolks~4est.
Corn starchfor thickening the pastry cream~20 gest.
Flourfor thickening the pastry cream~20 gest.
Pistachio pastestirred into the custard for pistachio flavor~150 gest.
Cold cubed butteradded in two batches to make the mousseline cream~200 gest.
Steps
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1
Whip room-temperature egg whites with a third of the sugar at medium speed until foamy, using this time to prep the remaining ingredients.
2
Sift and blend together the pistachio meal, almond meal, flour, and powdered sugar into a fine powder.
3
Transfer the powder mixture to a mixing bowl and beat with whole eggs at high speed for about 5 minutes.
4
Fold the meringue into the almond-pistachio mixture in stages: first a third to lighten it, then fold in the rest gently.
5
Fold in the melted butter last to finish the joconde sponge batter.
6
Divide the batter into three equal portions (about 330g each) and spread evenly onto greased, parchment-lined sheet pans.
7
Sprinkle crushed pistachios on top before baking. Bake one or two sheets at a time for 6–7 minutes, watching closely so the sponge doesn't overbake and become dry and inflexible.
8
Rinse and hull the strawberries. Set aside the best-looking berries for lining the cake sides, and reserve the rest for the compote and filling.
9
Cook the strawberry puree with pectin, chopped fresh strawberries, and lime zest to make the strawberry compote.
10
Using corn starch or potato starch to prevent sticking, roll the marzipan into a 2mm sheet, cut into desired shapes, and lightly torch the surface for a caramelized look.
11
Cut the sponge into two discs per cake, saving the scraps to make mini fraisiers or dessert cups.
12
Start the pistachio mousseline cream: infuse the milk with a vanilla bean and heat it, splitting the sugar between the milk and the egg yolks.
13
Briefly mix the egg yolks with sugar (no need to beat until pale), then whisk in the corn starch and flour.
14
Remove the vanilla bean, bring the milk back to a boil, lower the heat, then temper the egg yolk mixture with about a third of the hot milk.
15
Pour the tempered mixture back into the saucepan, bring to a boil, and cook while whisking constantly for 2 minutes until thickened. Turn off the heat.
16
Stir in the pistachio paste and cold cubed butter, then blend smooth with an immersion blender.
17
Transfer the custard to a mixing bowl and let it cool to about 30°C (using the freezer or fridge to speed things up).
18
Add the remaining cold cubed butter and beat on high speed until light and fluffy to finish the mousseline cream.
PrimedTableBETA
