Pistachio And Blackberry Cake 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 AND BLACKBERRY CAKE

Steps:

• Line your three 23cm loose bottom cake tins and preheat your oven to 170°C.
• For the sponge, place the butter and sugar into your mixer and beat well until light and fluffy.
• Add in the eggs and beat again to combine.
• Next add in the ground flour, pistachio nuts and almond essence. Mix until just combined.
• Split the mix between the three tins, approximately 450g per tin, and smooth the top to even it out.
• Place in the oven and cook for 20-25 minutes until golden in colour and cooked in the centre. Remove from the oven and allow to cool.
• For the compote, place the blackberries in a pan over a medium heat and cook gently for 5 minutes.
• Add in the sugar, stir well and cook for a further 10-15 minutes, continuing to stir frequently until the fruit has broken down and the liquid has thickened. Remove from the heat and cool completely.
• For the frosting, add the butter and icing sugar into your mixer and beat until light and fluffy. Add the cream cheese and mix until combined.
• To build the cake, place one sponge onto your board and spread with 75g of frosting, followed by 75g of blackberry compote.
• Add another sponge on top and repeat with the fosting and compote.
• Top with the final sponge and use the remaining 175g of frosting to cover the top and sides of the cake.
• Spoon the remaining compote onto the top of the cake and sprinkle with the last 10g of crushed pistachio nuts.
• Place into the fridge for 5 minutes to allow the frosting to set slightly before portioning.