–CAKE–
2 lg Eggs; room temperature
1/3 c Plus 2 tablespoons sugar
1/2 c Ground unsalted pistachios
1/2 c Unbleached all purpose flour
1/4 ts Baking powder
4 lg Egg whites; room temperature
-BUTTERCREAM-
6 lg Egg yolks
1/3 c Sugar
2 tb Unbleached all purpose flour
1 1/2 c Half and half
8 oz Imported white chocolate;
-(such as Lindt),
; chopped
2 ts Vanilla extract
1 c Unsalted butter; room
-temperature (2
; sticks)
5 tb Fraise or framboise
-eau-de-vie; (clear
-strawberry or
; raspberry brandies)
; or other brandy
6 tb Strawberry jam
3 1 pint baskets strawberries;
-stemmed
7 oz Marzipan
Green food coloring
Powdered sugar
2 oz Imported white chocolate;
-(such as Lindt),
; chopped
4 Strawberries; cut in half
-through
; stem end
For Cake:
Position rack in center of oven and preheat to 350F. Butter 9-inch square
pan with 2-inch-high sides. Line bottom with parchment paper. Butter and
flour parchment.
Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large
bowl until slowly dissolving ribbon forms when beaters are lifted, about 4
minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture
into egg mixture. Using clean beaters, beat egg whites in medium bowl until
soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until
stiff peaks form. Fold whites into batter in 2 additions. Transfer batter
to prepared pan. Bake until tester inserted in center comes out clean,
about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in
pan. Turn cake out onto rack. Peel off parchment; cool cake completely.
For Buttercream:
Whisk yolks, sugar and flour in medium bowl until well blended. Bring half
and half to simmer in heavy medium saucepan. Slowly pour hot half and half
into egg mixture, whisking constantly. Return egg mixture to same saucepan
and cook until mixture is very thick and boils, whisking constantly.
Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla
extract and stir until chocolate melts and mixture is smooth. Press plastic
wrap on surface of pastry cream to prevent skin from forming; cool. (Can be
prepared 1 day ahead. Refrigerate. Bring to room temperature before
continuing.)
Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in
large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after
each addition until just blended.
Melt jam in heavy small saucepan over medium heat. Stir remaining 4
tablespoons brandy into jam. Cut cake horizontally, into 2 even layers.
Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1
cup buttercream over jam. Cover buttercream layer completely with whole
strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining
buttercream over berries, spreading buttercream between and around berries.
Spread remaining jam over second cake layer. Place cake, jam side down,
atop buttercream. Press cake gently to adhere. Refrigerate cake until
buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining
buttercream separately and chill. Bring buttercream to room temperature
before continuing.)
Knead marzipan and 2 drops green coloring in large bowl until color is
evenly distributed. Dust work surface with powdered sugar. Roll out
marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered
sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream
over top of cake. Using rolling pin as aid, drape marzipan over top of
cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve
trimmings. Brush excess powdered sugar off marzipan. Using long sharp
knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut
marzipan trimmings into leaf shapes using small cutter.
Melt 2 ounces white chocolate in heavy small saucepan over low heat.
continued in part 2
Yields
1 servings