Pairs well with Pistachio Fraisier Cake
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Pistachio Fraisier Cake
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An elegant strawberry cake inspired by 1980s French fraisiers, featuring layers of pistachio joconde biscuit, vanilla-pistachio mousseline cream, and vibrant strawberry compote, topped with toasted marzipan.
00:20:00 total
Serves 8
hard
Cake Dessert
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Ingredients
- egg whites - watch the video to see (room temperature, for meringue)
- granulated sugar - watch the video to see (divided, one third for egg whites, half for custard)
- pistachio meal - watch the video to see (for biscuit and pistachio cream)
- almond meal - watch the video to see (for biscuit)
- all-purpose flour - watch the video to see (for biscuit and custard)
- powdered sugar - watch the video to see (for biscuit)
- whole eggs - watch the video to see (for biscuit)
- unsalted butter - watch the video to see (melted, for biscuit and cubed cold for cream)
- fresh strawberries - watch the video to see (for compote, decoration, and cake layers)
- pectin - watch the video to see (for strawberry compote)
- lime zest - watch the video to see (for strawberry compote)
- almond paste (marzipan) - watch the video to see (33% almond, rolled to 2 mm sheet, for topping)
- corn starch or potato starch - watch the video to see (to roll marzipan)
- milk - watch the video to see (infused with vanilla bean for custard)
- vanilla bean - 1 (for custard infusion)
- egg yolks - watch the video to see (for custard)
- corn starch - watch the video to see (for custard)
- flour - watch the video to see (for custard)
- pistachio paste or finely ground pistachio - watch the video to see (added to custard for pistachio flavor)
Instructions
- Prepare the almond-pistachio biscuit: Beat room temperature egg whites with one third of the sugar to foamy stage. Blend pistachio meal, almond meal, flour, and powdered sugar into a fine powder. Beat powders with whole eggs for 5 minutes at high speed. Fold one third of the meringue into the almond-pistachio mixture, then fold in the remaining meringue. Incorporate melted butter gently. Divide batter into three equal portions (~330g each), spread evenly on greased and parchment-lined sheet pans. Sprinkle crushed pistachios on top. Bake at 180°C (350°F) for 6-7 minutes until just set but still flexible. Cool.
- Prepare the strawberry compote: Wash and hull strawberries. Reserve the nicest berries for decoration. Puree remaining strawberries and mix with pectin and lime zest. Chop some fresh strawberries to add texture. Cook mixture gently until thickened. Cool.
- Prepare the vanilla-pistachio mousseline cream: Infuse hot milk with vanilla bean and half of the sugar. Whisk egg yolks with remaining sugar, corn starch, and flour briefly. Remove vanilla bean from milk and bring milk to boil. Temper egg yolk mixture with one third of hot milk, then return to saucepan. Cook custard over medium heat, whisking constantly until boiling and thickened (about 2 minutes). Turn off heat, add pistachio paste and cold cubed butter. Blend with immersion blender until smooth. Cool custard to about 30°C (86°F). Add remaining cold cubed butter and beat at high speed until light and fluffy.
- Assemble the cake: Cut the almond-pistachio biscuit into discs to fit cake ring. Place one biscuit disc in the ring. Spread a layer of pistachio mousseline cream. Add strawberry compote and fresh strawberries. Top with second biscuit disc and more cream. Decorate sides with reserved strawberries. Cover top with rolled almond paste (marzipan) sheet, lightly toasted with a blowtorch. Chill before serving.
