bohemianwanderer – This pistachio meringue cake combines crisp layers with soft cream and fruit. The dessert serves 12 to 16 people and suits special occasions.
Preparation takes about five minutes, while baking and assembly require around two hours and 20 minutes. The recipe uses pistachios, egg whites, and cream to create a layered structure.
Preheat the oven to 170°C or 150°C for a fan oven. This equals 340°F or gas mark three and a half. Line three baking trays with greaseproof paper. Use an 18-centimeter plate or cake tin to draw a circle on each sheet.
Turn the paper over so the ink does not touch the meringue. This step prevents contamination during baking. Place 150 grams of pistachio kernels in a food processor. Add 50 grams of icing sugar, one teaspoon of cornflour, and a pinch of salt.
Pulse the mixture until mostly fine, but allow some small chunks to remain. These pieces add texture to the meringue layers.
In a large bowl, whisk 165 grams of egg whites on medium speed until foamy. Increase the speed and continue whisking until soft peaks form.
Gradually add 155 grams of caster sugar while mixing. Continue whisking until the meringue becomes thick, glossy, and holds stiff peaks.
Fold the pistachio mixture gently into the meringue. Take care not to remove too much air from the mixture.
Transfer the mixture into a piping bag and cut a small opening at the tip. Pipe three discs using the prepared templates as guides.
Smooth each disc carefully with a palette knife. Bake the meringues for 30 to 40 minutes until lightly browned and firm. Remove from the oven and allow them to cool completely. The discs should lift easily from the paper once cooled.
Assemble Pistachio Cake with Cherry Filling and Whipped Cream Layers
Prepare the cherry compote while the meringues cool. Place 350 grams of frozen cherries into a saucepan.
Add the juice of half a lemon and 60 grams of caster sugar. Heat gently until the cherries begin releasing their juices.
Bring the mixture to a boil and cook for five to six minutes. The cherries should soften while retaining their shape.
Remove the cherries from the pan and set them aside. Continue boiling the remaining liquid until it reduces by more than half. Pour the reduced syrup over the cherries and allow the mixture to cool. This creates a concentrated fruit filling.
In a separate bowl, combine 600 milliliters of whipping cream with 60 grams of pistachio crème. Whip until the mixture thickens and becomes smooth. To assemble, trim each meringue disc using an 18-centimeter guide. This ensures even layers and a neat finish.
Place the first meringue disc on a serving plate. Spread a layer of pistachio cream evenly across the surface. Create a shallow well in the center of the cream. Spoon some cherry compote into the middle to prevent overflow.
Place the second meringue disc on top and repeat the process. Add more cream and cherries, reserving some for decoration.
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Add the final meringue layer and cover the top and sides with remaining cream. Smooth the surface using a palette knife. Press 50 grams of chopped pistachios onto the sides of the cake. This adds texture and visual contrast.
Transfer any remaining cream into a piping bag fitted with a star nozzle. Pipe decorative shapes on top of the cake. Finish by placing the reserved cherries over the piped cream. Chill the cake until ready to serve for best texture.
