White Chocolate Cake with Strawberries
This pull-out-all-stops dessert layers a white chocolate pistachio cake with
strawberries and a do-ahead pistachio butter-cream. For the finishing touches,
whipped cream is piped up the sides, and a marzipan top is crowned with fresh
3/4 cup half and half
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 teaspoons vanilla extract
1/2 cup unsalted pistachio nuts
1 1/4 cups all purpose flour
1 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup sugar
3 large egg yolks
5 large egg whites
3 1-pint baskets strawberries
1 7-ounce package marzipan
2 tablespoons plus 1/4 cup powdered sugar
1 1/2 cups chilled whipping cream
Makes about 3 cups
1 1/4 cups half and half
3/4 cup unsalted pistachio nuts
1/2 cup sugar
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
To make cake: Preheat oven to 350 F. Butter and flour two 9-inch-diameter cake
pans with 1 1/2-inch-high-sides. Bring half and half to simmer in small
saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth;
cool to room temperature.
Finely grind pistachios with flour and baking powder in processor.
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy.
Add yolks 1 at a time, beating well after each addition. Beat in flour mixture
alternately with white chocolate mixture in 2 additions each.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold
whites into batter in 2 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into
center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides
to loosen cakes. Turn out cakes onto racks; cool completely.
Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1
cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup
buttercream over. Arrange another layer of sliced berries over to cover. Spread
thin layer of buttercream over second cake layer and place cake, buttercream
side down, atop berries. Press gently to adhere. Spread remaining buttercream
over top and sides of cake. Chill cake until buttercream is firm, about 1 hour.
Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work
surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered
sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press
overhang onto sides of cake.
Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm
peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in
side-by-side columns up sides of cake. Pipe border of rosettes around top edge
of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day
ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature
30 minutes before continuing.) Arrange remaining whole strawberries in center of
To make frosting:
Bring half and half and pistachios to boil in heavy small saucepan. Remove from
heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to
blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.
Return to same saucepan; stir over medium heat until mixture bubbles thickly,
about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are
very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to
room temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl until fluffy. Add
pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared
2 days ahead. Cover and refrigerate. Bring to room temperature before using.)