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Strawberry gateau with pistachio

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Rate this recipe 3.7/5 (38 Votes)

Details

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180 ° C.
Mix the yeast with the flour. Separate the whites from the yolks, and beat the egg whites until stiff with a pinch of salt. When they are very firm, add sugar and beat again. Reduce the speed of the mixer and add in one go the 4 yolks, then immediately the flour and baking powder, sprinkling.
Quickly stop the mixer so that the preparation does not have time to fall, pour into a tin, smooth the surface and bake immediately for 20 min.

Step 2

Put the gelatine sheets in cold water. Separate the whites from the yolks, reserve the whites.
Put the yolks in a saucepan, add the fromage blanc, cream, pistachio paste and flour. Mix well and cook over low heat, stirring constantly until the cream thickens (it should not boil).
When the cream has thickened, remove from the heat and add the softened gelatine.
Mix everthing together until you get a smooth cream. Chill.

Step 3

While the cream cools, beat the egg whites until stiff with a pinch of salt. When they are very firm, add sugar and continue beating. Add the cooled cream (but not frozen!) and mix gently (the mixture should still be creamy and not frothy).

Step 4

Cut 6 discs out of the sponge cake with a pastry ring.
On a small plate, place a pastry ring in the middle and put a sponge circle inside.

Step 5

Wash the strawberries, cut in two. Arrange the strawberries on the sponge cake, around the edges inside the pastry rings and place a whole strawberry in the centre of the cake.

Step 6

Cover with pistachio cream. Smooth the surface.

Step 7

Chill for 2 hours minimum

Step 8

When ready to serve, remove the rings. Place a disc of sponge cake on the top. Sprinkle with icing sugar. Place on top a sliced strawberry.

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