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Ginger Cake with Pistachio Mousse and Strawberries
Ginger Cake with Pistachio Mousse and Strawberries
by Annie MApril 16, 2018
Ginger Cake with Pistachio Mousse and Strawberries
A great moist ginger cake with smooth pistachio mousse.
PREP TIME: 1 hour COOK TIME: 45
SERVES: 4
Ingredients
For the cake
200g self raising flour
180g sugar
60g unsalted butter
3 tsp Gingerbread Spice
1 tsp bicarbonate of soda
1 egg
2 tbsp golden syrup
240ml water
For the pistachio purée
65g shelled pistachio nuts
30ml water
2 tbsp sugar
For the swiss meringue
60g egg whites
115g caster sugar
4g powdered gelatine
20 ml water
For the pistachio mousse
200ml double cream
To assemble the cake
70cm acetate strip
15 strawberries
Directions
Pre-heat the oven to 180 ℃ and grease and line a 21 cm round cake tin
Mix the flour, sugar, Gingerbread Spice and bicarbonate of soda together. Rub the unsalted butter into the mixture with your fingertips until the mixture resembles breadcrumbs. Then add in a the beaten egg, water and golden syrup and combine well with a spoon.
Pour the mixture into the baking tin and bake in the middle of the oven for 35 minutes until golden brown. Once cooked, remove from the oven and allow to cool in the tin
To make the pistachio purée, put the pistachio nuts, the water and sugar into a wet grinder and grind until smooth
To make the swiss meringue, start by adding the 4g powdered gelatine to the water and set aside. Next, add the eggs and caster sugar to a bowl, and heat it over a pan of water (not touching the water), and whisk using a handheld whisk at low speed until the mixture gets to 50 ℃ (10-15 mins)
Remove the mixture from heat and add the gelatine and whisk for 1 further minute
Whisk the double cream to light peaks
Fold the pistachio purée into the swiss meringue, and then fold in the double cream
Remove the cooled cake from the tin and cut in half
Prepare the same 21cm cake tin by putting the acetate strip around the inside edge of the cake tin. Place the bottom half of the cake in the tin and spoon in half of the pistachio mousse. Next layer halved strawberries, flat side out, against the acetate, before adding the extra mousse on top, and completely covering the strawberries.
Finally, add the top half of the cake and chill in the fridge for at least two hours.
Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!
Annie M
Author