Text 30242, 108 rader
Skriven 2015-08-27 04:03:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1984
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flourless Pistachio Cake w/Strawberry Meringue
 Categories: Cakes, Desserts, Nuts, Fruits
      Yield: 11 servings
 
MMMMM----------------------------CAKE---------------------------------
           Oil; for cake pan
  1 1/2 c  Shelled, unsalted
           - pistachios
    3/4 c  Sugar; divided
      6 lg Eggs; room temp
      1 ts Vanilla extract
    1/2 ts Kosher salt; + more for egg
           - whites
    1/4 ts Ground cardamom
      5    Egg whites; room temp

MMMMM----------------------MERINGUE TOPPING---------------------------
  1 1/3 c  Freeze-dried strawberries
      5    Egg whites; room temp
    1/2 ts White vinegar
      1 c  Almond flour
      1 c  Superfine sugar
      1 tb Potato starch
 
  SPECIAL EQUIPMENT: 9" springform pan
  
  Preheat oven to 325øF/163øC.
  
  Lightly brush a 9" springform pan with oil and line bottom
  with a round of parchment paper. Brush parchment with oil
  and set pan aside.
  
  In a food processor, pulse pistachios with 1/4 cup sugar
  until finely ground (avoid overgrinding); set aside.
  
  In two large bowls, separate eggs into yolks and whites,
  discarding the sixth egg white. Add 1/4 cup sugar,
  vanilla, salt, and cardamom to bowl with egg yolks and
  beat using an electric mixer until thick and pale yellow,
  about 2 minutes. Set egg yolk mixture aside and thoroughly
  clean and dry the beaters.
  
  Add a pinch of salt to the bowl with the egg whites and
  beat using an electric mixer until soft peaks form.
  Gradually beat in remaining 1/4 cup sugar, and continue
  beating until stiff peaks form.
  
  Add half of the whipped egg whites and all of the ground
  pistachios to the egg yolk mixture and fold until
  combined. Add the remaining egg whites and fold until
  batter is just combined. Pour batter into prepared pan and
  smooth top with a rubber spatula. Bake until beginning to
  brown and just barely set, 20-25 minutes.
  
  While the cake is baking, make the meringue topping: In a
  food processor, process strawberries into a fine powder;
  set aside 1 Tbsp. strawberry powder for garnish and
  transfer remainder to a medium bowl. Whisk in almond flour
  and potato starch.
  
  In a large bowl using an electric mixer, beat the egg
  whites and vinegar until soft peaks form, then gradually
  beat in the sugar and and continue to whip until meringue
  is stiff and glossy and all the sugar has dissolved, 7-8
  minutes. Gently fold almond mixture into meringue until
  just combined.
  
  Remove cake from oven. Using an offset spatula or table
  knife, spread meringue mixture evenly over hot cake,
  starting from the outside and working your way into the
  center. Return cake to oven and bake until meringue is
  lightly browned and crisp, 25-30 minutes. Transfer pan to
  a wire rack to cool, and immediately run a knife around
  the edge of the cake to loosen it from the pan. Release
  and remove the side of the springform pan. Let cake cool
  at least 30 minutes before decorating.
  
  To decorate the cake, place the reserved strawberry powder
  in a fine-mesh sieve and dust over cake as desired.
  
  DO AHEAD: Cake can be made up to one day before serving:
  cool to room temperature, loosely cover with plastic wrap,
  and store at room temperature.
  
  COOKS' NOTE: Look for freeze-dried strawberries in the
  dried fruit aisle of your local health-food or specialty
  food store.
  
  If you don't have superfine sugar, you can make your own
  by pulverizing granulated sugar in a food processor.
  
  Anna Stockwell
  
  Epicurious | March 2015
  
  Yield: Serves 10-12
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Combining scallops and butter is basically never a bad idea.
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