Blackberry Cloud Cake With Pistachios Recipes

BLACKBERRY CLOUD CAKE WITH PISTACHIOS

Steps:

• Toss 2 containers blackberries (about 3 cups) with 2 tablespoons granulated sugar; let stand for at least 2 hours, tossing occasionally, until berries release juices. Refrigerate until ready to use.
• Meanwhile, preheat oven to 325 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment; coat with cooking spray. Whisk egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Sprinkle with remaining 1 1/2 cups granulated sugar. Raise speed to high, and whisk until stiff peaks form, about 5 minutes. Whisk in cornstarch, vinegar, and vanilla. Spread meringue evenly into sheet pan. Bake, rotating halfway through, until puffed and top is pale gold, 20 to 22 minutes. Let cool in sheet pan on a wire rack.
• Puree remaining container blackberries (about 1 1/3 cups) in a food processor, and strain through a fine sieve; discard solids. Whisk cream and confectioners' sugar until soft peaks form. Add 1/3 cup puree, and whisk until stiff peaks form.
• Run a knife along edge of cake to release. Generously dust top with confectioners' sugar, and top with another piece of parchment. Flip cake, and peel off original parchment. Working with shorter end of cake facing you, spread cream on cake, leaving a 1-inch border at bottom and a 2-inch border at top. Tightly roll cake into a 10-inch log, starting with bottom edge and using parchment as a guide. Refrigerate for at least 1 hour. Trim edges of cake, and slice. Serve topped with reserved berries and sprinkled with pistachios.

PISTACHIO CAKE WITH BLACKBERRY CREAM FILLING

Steps:

• For the sponge cake: Preheat oven to 200°C (approximately 400°F).
• Separate eggs and beat egg whites until stiff. Mix yolks with sugar and 2 tablespoons warm water until fluffy. Combine flour, cornstarch and baking powder and mix together with pistachios into the egg mixture. Fold in egg whites. Pour batter into a baking pan lined with parchment paper. Place in the oven on middle rack for about 20 minutes (test doneness with a toothpick). Remove from oven. Once partly cooled, remove cake from the pan and remove parchment paper. Let cake cool completely on a wire rack well and cut once horizontally.
• For the filling: Soak gelatin in cold water for 10 minutes. Rinse blackberries, drain, mash and strain through a sieve. Heat half of the mashed blackberries with wet gelatin and dissolve it (do not boil). Combine yogurt with sugar and lemon juice then stir in blackberry gelatin. Whip cream until stiff and fold in. Place a cake ring around the first cooled cake layer. Spread blackberry yogurt filling, top with second cake layer and press down gently. Chill cake in the refrigerator for 3-4 hours. To serve, remove cake ring, place a stencil on top and sprinkle cake with powdered sugar. Remove stencil, garnish cake to taste with mint leaves and serve.