Cook15 + 15 min
This is a fantastic cake if you want to impress. The sponge is light, the pistachio quite delicate and of course the strawberries lend a freshness to the cake. You need to start this cake in plenty of time because of the chilling involved.
Strawberry & Pistachio Fraisier
You will need: 20cm springform tin
For the Genoise sponge
125g caster sugar
4 medium eggs
125g plain flour, sifted
20g cornflour, sifted
25g butter, melted
For the syrup
25g caster sugar
2 tbsp kirsch or a fruit liqueur
For the decoration
30g icing sugar, to dust
1kg strawberries, washed and drained
25g white chocolate, melted
For the pistachio filling
4 small gelatine leaves
30g caster sugar
500ml double cream
100g pistachio paste
Make the Genoise sponge. In a large bowl, whisk the eggs until white and foamy. Slowly add the sugar and beat until trebled in size.
Sift together in a bowl the flour and cornflour and fold in carefully into the egg mixture and lastly fold in the melted butter.
Pour the mixture into your prepared baking trays and bake in the preheated oven for about 12 – 15 minutes or until a cocktail stick comes out clean.
Remove from the oven, allow to cool for 10 minutes in the tins and then turn out onto a wire rack.
Make the syrup by putting the water and sugar in a small saucepan and bring to the boil. Cool the syrup for 15 minutes then add the kirsch or fruit liqueur.
Place a strip of acetate plastic around the inside of the springform tin. If you can’t get hold of acetate, use parchment lined foil.
Turn the sponges out onto a work top or board and carefully peel off the baking paper. Place the ring of the spring form over it and cut the 2 circles using a sharp knife on the outside of the ring.
Roll out the marzipan on a surface lightly dusted with icing sugar and cut a circle, using the springform ring, around the outside of the ring. Place the marzipan on a baking tray and caramelize it using a blowtorch. Chill until required.
Place the springform ring on a serving tray and place a circle of sponge in the base and soak it in a little bit of kirsch syrup using a pastry brush.
Leave a few small strawberries whole for decoration and cut the bottom off the rest of the strawberries. Place the cut side of the strawberries around the inside of the ring and some whole strawberries inside the cake.
Soak the gelatine leaves in cold water for 10 minutes. Bring the caster sugar and water to the boil. Take it off the heat and add the pressed gelatine leaves. Whisk the cream with the pistachio paste, then add the gelatine leaves and stir until the gelatine has dissolved. Whisk the cream with the pistachio paste until soft peaks form and add the gelatine syrup. (The pistachio cream must double in volume but still be runny enough to be poured over the strawberries). Pour the pistachio cream over the strawberries, making sure it reaches between all the strawberries, particularly around the edges.
Put the second circle of the sponge on the top and soak it with the syrup. Place the caramelized marzipan on top and leave in the fridge to set for 8 -10 hours.
When ready to serve, remove the cake from the fridge and very carefully release the springform clip.
Peel off the acetate or parchment paper and decorate the cake with strawberries using some melted white chocolate to stick them onto the cake.