Strawberry Pistachio Cake

Ingredients for 12 servings:

• 50 g butter
• 6 m.-sized eggs
• 110 g sugar
• Salt
• 60 g flour
• 100 g ground almonds
• 50 g pistachios, ground
• 1.2 kg strawberries
• 4 tbsp liqueur (strawberry liqueur)
• 3 tbsp lemon juice
• 1 lemon(s), zest, grated
• 6 sheets of white gelatin
• 4 sheets of red gelatin
• 125 g sugar
• 500 g mascarpone
• 250 ml whipped cream
• 1 packet of vanilla sugar
• 3 m.-sized eggs, of which the egg white
• Salt
• 150 ml whipped cream
• 2 tbsp pistachios, ground
• some strawberries

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 30 minutes

Melt the butter. Separate the eggs. Beat the egg yolks and 50g of sugar until very creamy. Beat the egg whites and a pinch of salt until stiff peaks form, gradually adding the remaining sugar and continuing to beat until the sugar has dissolved. Fold the egg whites into the egg yolks. Sift the flour over the mixture and carefully fold in the almonds and pistachios. Mix a little of the batter with the melted butter, fold it into the remaining batter and spread it into a springform pan (26cm diameter) lined with baking paper. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) on the second shelf from the bottom for 30-35 minutes. Turn the cake base out of the pan onto a wire rack and allow to cool. For the filling, wash and hull the strawberries and drain well. Finely purée 500g of strawberries, strawberry liqueur, lemon juice and zest. Soak the white and red gelatine together in cold water. Whisk the strawberry puree, 50g of sugar, and mascarpone until smooth. Squeeze out the gelatine, dissolve it over low heat, and stir in. Chill. Whisk the cream with the vanilla sugar until stiff. Whisk the egg whites and a pinch of salt until stiff, gradually adding the remaining sugar and continuing to beat until dissolved. Fold the cream and egg whites into the mascarpone cream. Remove the cake base from the springform pan and cut it in half horizontally. Return the bottom layer to the pan and spread half of the cream on top. Press 250g of strawberries into the cream, place the middle layer on top. Spread half of the remaining cream on top, place the top layer on top, and spread with the remaining cream. Chill the cake for at least 4 hours (preferably overnight). Halve the remaining strawberries for decoration. Whip the cream until stiff, spread it around the edge of the cake, and pipe dots onto the surface. Decorate with strawberries and pistachios.