Ingredients
Cake Batter
- 5 egg whites
- 65 g sugar (⅓ cup)
- 100 g icing sugar (¾ cup)
- 80 g all-purpose flour (⅔ cup)
- 100 g mixed pistachio nuts (¾ cup)
Rhubarb Compote
- 1.3 cups Rhubarb
- 0.1 cups lemon juice
- 0.2 cups sugar
- 0.5 pinch black pepper
- 0.4 cups frozen rasberries
- 1 vanilla bean paste
Vanilla cream
- 2.1 cups whipped cream
- 0.5 ounce icing sugar
- 0.5 vanilla bean paste
Pistachio and Rhubarb Cake
This elegant pistachio cake is light and airy, made with whipped egg whites and finely ground nuts for a delicate texture. Layered with a tart rhubarb and raspberry compote and finished with soft vanilla cream, it offers a beautiful balance of nutty, sweet, and tangy flavors. A refined dessert that’s perfect for seasonal entertaining or special occasions.
Follow these steps
Rhubarb compote
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Cut the rhubarb into smaller pieces.
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Add all the ingrediencies to the compote in a sauce pan and let it slowly boil for 5 minutes. Let it cool down.
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Add the vanilla bean paste and mix to a smooth cream.
Cake
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Set oven to 210°C (410°F)
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Dress two oven sheets with parchment paper
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Assemble your assistent with whisk bowl and balloon whisks.
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Separate 3 eggs into egg whites and egg yolks.
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Add the egg whites and sugar into the whisk bowl and whisk to merengue consistent.
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Assemble your assistrent with whisk bowl and balloon whisks once again.
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Add the egg yolks, two more eggs and icing sugar. Whisk until fluffy.
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Add the flour and whisk until smooth batter.
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Carefully add the merengue into the batter and the pistachio nuts. Blend very carefully.
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Pour the batter over one of the owen sheets with parchment paper
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Bake for 6 minutes
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Add sugar on the other parchment paper. Wipe the cake on the sugared parchment paper and remove the other parchment paper. Turn the cake around once more so that you have the best side down.
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Add the rhubarb compote on the cake and rol from long side to long side.
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Whisk the cream with icing sugar and vanilla. Decorate the cake with cream and flowers.
