Strawberry and pistachio cream sponge

I have been thinking about how to celebrate the incredible milestone and honour of having passed 10k followers on Instagram with you.

To thank all of you who are reading me me and who inspire and challenge me on a daily basis, I dedicate the next recipe. This is my personal favourite and my chosen birthday cake every year.

You probably remember the recipe of the dough I use to make my jam swiss roll. This is also the dough that I use in this recipe.

Traditionally a Fraisier cake is made with a crème mousseline or crème diplomate but the version that I use is is quicker, lighter and easier to make.

Recipe Strawberry and Pistachio Cream Sponge (20 cm)

  • For the génoise dough
  • 3 eggs, separated
  • 100 g sugar
  • 100 g flour
  • For the liquid to gently imbibe the génoise once its baked I use Austrian abricot liqueur but you can also use any another (optional)
  • For the pistachio cream
  • 4 gelatine leaves (6 g)
  • 30 g caster sugar
  • 15 ml water
  • 500 ml double cream
  • 100 g pistachio paste (ready-made or homemade)
  • For the garnish
  • 250 g marzipan
  • 1 kg large strawberries

Make the dough by separating the eggs. Place the egg whites into the mixing bowl and beat until foamy. Add the sugar and continue to beat, then add the egg yolks one by one. Switch off your machine and fold in the flour by hand. Bake in the oven at 170 degrees until it’s done. Please check. It’s around 25 minutes in my oven. Take the cake out of the cake tin and let it cool.

Put the ring on a serving tray and place a circle of génoise in the base. I always use the the cut side of the top half of the cake to put into the bottom. This will make sure that your cake will sit level and and that the top half will be level too. Soak it in a little bit of apricot liqueur using a pastry brush.

Put the strawberries in a colander and wash them quickly under cold water. Drain and put them on a clean cloth to dry. Cut the stem off. Garnish the cake with halved strawberries around the inside of the ring and some whole strawberries inside the cake.

To make the pistachio cream soak the gelatine leaves in cold water for ten minutes. Whisk the cream with the pistachio paste. Bring the caster sugar and water to the boil and, off the heat, add 2 tbsp of cream and then add the pressed gelatine leaves. Add the gelatine syrup to the cream, mix and pour over the sponge base and the strawberries.

Put the second cake half on the top of the cream with the cut side downwards, soak it with the liqueur and place a disk of rolled out marzipan on top. Set in the fridge overnight.

Caramelize the marzipan with a blowtorch before unmoulding. If you don’t have one simply serve as is.

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