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Strawberries, lemon, and pistachios for a spectacular spring cake.

Strawberries, lemon, and pistachios for a spectacular spring cake

Refreshing tart-sweet berries, lemon, and pistachios combine to spectacular effect in this special spring cake. If you like, you can prepare the cake's components a day ahead. Assemble just before serving.

Strawberry Lemon Crunch Cake

Lemon-pistachio sponge cake (recipe follows)

Lemon cream (recipe follows)

Lemon crunch (recipe follows)

4 cups strawberries, rinsed, hulled, patted dry, halved lengthwise

Pistachios reserved from cake

Place cake on a platter and slip pieces of waxed paper under it to cover plate rim. Swirl all but 1 cup of the lemon cream on top and side of cake. Pat lemon crunch all over cake side and just over top edge; reserve any extra candy for other uses.

Overlap strawberries, cut side down, on top of cake. If made ahead, loosely cover cake and remaining lemon cream; chill up to 2 hours. Offer pistanchios and lemon cream to spoon over wedges of cake. Makes 8 to 10 servings.

Lemon-pistachio sponge cake. Place 1 1/2 cups shelled roasted pistachios in an 8- or 9-inch-wide pan and bake in a 350| oven until deep golden in color, 10 to 12 minutes; cool completely. Reserve 1 cup. Finely chop remaining pistachios. In large bowl of an electric mixer, beat 4 large egg whites at high speed until foamy. Beating, gradually add 1/4 cup sugar; continue to beat until whites hold stiff, moist peaks. Set aside.

In another large bowl, beat at high speed 4 large egg yolks with 1/2 cup sugar and 1 teaspoon grated lemon peel until very thick. Add 3/4 cup all-purpose floor, 3 tablespoons water, and chopped nuts; mix on low speed.

Stir a little egg white mixture into yolk mixture, then gently fold in remaining whites. Spread batter evenly in an ungreased 9- or 10-inch-diameter cheese-cake pan with removable bottom.

Bake in a 325| oven until cake is golden and springs back when lightly touched in center, about 40 minutes. Let cake cool completely in pan on a rack. Run a spatula between cake and pan side, then remove side. Slide a spatula between cake and pan bottom and remove pan bottom. If made ahead, store cake airtight up to 1 day; freeze for longer storage.

Lemon cream. In a 2- to 3-quart pan, mix 4 large egg yolks, 3/4 cup sugar, 1/4 cup lemon juice, 1 teaspoon grated lemon peel, and 1/2 cup (1/4 lb.) butter or margarine, cut into pieces. Stir over medium-low heat until mixture thickens and heavile coats a metal spoon, 8 to 12 minutes. Cool, then cover and chill until cold, at least 1 1/2 hours. Beat 1 cup whipping cream until stiff; fold into lemon mixture. If made ahead, cover and chill up to 1 day.

Lemon crunch. Butter a 12-inch square of foil; set aside. In a 1- to 1 1/2-quart pan, mix 3/4 cup sugar, 3 tablespoons water, and 2 tablespoons light corn syrup. Boil over medium-high heat until syrup is 300| on a candy thermometer, 8 to 10 minutes; to check temperature, tilt pan to cover thermometer bulb.

Remove from heat; immediately stir in 1 teaspoon each baking soda and grated lemon peel. Pour foaming candy onto foil. Let coll. Enclose in a plastic bag; coarsely crush with a mallet. If made ahead, store airtight up to 1 week.

Photo: Strawberry sunburst crowns lemon-pistachio cake frosted with soft lemon cream and lemon crunch candy. Embellish servings with more lemon cream and whole pistachios
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1988
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