* Exported for MasterCook 4 by Living Cookbook *
Pistachio Cake Layer Nougat Cream
Recipe By : Desserts: Mediterranean Taste, California Style by
Cindy Mushet
Serving Size : 0 Preparation Time: 0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Cake
8 large eggs, separated
6 Tbs (2 3/4 ounces) sugar plus 6 tablespoons (2 3/4
-- ounces) sugar
1 3/4 cups (8 ounces) raw unsalted shelled pistachios
1/4 cup (1 1/4 ounces) unbleached all-purpose flour
1 tsp baking powder
1 For the Soaking Liquid
1/2 cup (5 ounces) low-sugar apricot jam (Smucker's
brand if
-- available)
2 Tbs (1 ounce) water
2 Tbs (1 ounce) Ameretto di Saronno
2 For the Nougat Cream
3 cups (24 ounces) heavy cream
5 Tbs (3 3/4 ounces) honey
2 tsp orange oil (see Note) or 1 1/2 to 2
tablespoons
-- orange liqueur
1/4 tsp pure almond extract
For Finishing
2/3 cup (2 3/4 ounces) raw unsalted shelled
pistachios,
-- toasted
For Serving
Powdered sugar, optional
Candied orange zest, optional
1. Preheat the oven to 350 degrees F. Position an oven rack in the
center
of the oven.
2. To make the cake: Place the egg yolks and 6 tablespoons of sugar
in the
bowl of an electric mixer fitted with the whisk attachment (a
handheld mixer
is fine; just allow a little extra time to reach each stage in the
recipe).
Whip on high speed until the mixture is very thick, light in color,
and
ribbons when it falls from the whisk to the surface of the batter,
about 3
to 4 minutes. Place the pistachios, flour, and baking powder in the
bowl of
a food processor and process until the nuts are finely ground, about
30
seconds. In a clean mixing bowl, using a dean whisk attachment, whip
the egg
whites on medium-high speed until soft peaks form, about 1 1/2 to 2
minutes.
With the mixer running, slowly add the remaining 6 tablespoons of
sugar,
tablespoon by tablespoon, and continue beating just until the whites
hold
firm peaks and are glossy, another 1 to 2 minutes. To check the
whites, dip
a spoon into the bowl and scoop out some beaten whites--the whites
should
sit firmly on the spoon, and the peaks that formed in the bowl when
the
spoon was lifted should hold their shape (the very tips of the peaks
may
bend slightly--this is okay). Be careful not to overbeat the whites,
or they
will begin to dump and separate. Use a rubber spatula to stir one-
third of
the egg whites into the yolks to loosen and lighten the mixture, then
gently
fold in half of the ground pistachios. When the nuts are almost
incorporated, fold in half of the remaining egg whites. Then fold in
the
last of the pistachios, followed by the remaining egg whites. Scrape
the
batter into the sheet pan and use an offset spatula or the back of a
spoon
to gently spread it evenly in the pan. Bake for 18 to 20 minutes, or
until
the center of the cake springs back when gently touched with a
fingertip or
until a toothpick inserted into the center comes out free of crumbs.
Remove
from the oven and place on a rack to cool completely.
3. To make the soaking liquid: Combine the apricot jam, water, and
amaretto in a small saucepan. Cook over low heat, stirring frequently
until
the mixture is hot and very liquid (do not let it boil).
4. To make the nougat cream, place the cream, honey, orange oil or
orange
liqueur, and almond extract in the bowl of an electric mixer fitted
with the
whisk attachment and whip on medium speed to firm peaks. Be careful
not to
over whip the cream, or it will begin to separate and look curdled.
If this
happens, remove the bowl from the mixer and use a rubber spatula to
gently
stir in several tablespoons of cream, just until the whipped cream has
smoothed out again.
5. To-assemble the cake: Run a thin, sharp knife around the edges of
the
cake to loosen it from the pan. As you do this, gently press the
knife into
the side of the pan to avoid gouging the cake. Then grab hold of the
parchment paper on one of the short sides and slide the cake, still
attached
to the parchment paper, out of the pan and onto your work surface.
Trim 1/4
inch off each side of the cake and discard these dry edges. Using a
sharp
serrated knife, cut the cake crosswise into 4 equal pieces (each
about 4
inches wide), making sure to cut all the way through the parchment
paper.
Leaving the cake on the paper makes it much easier to maneuver the
layers
into position without breaking them. Place the first layer of cake on
the
serving platter or cake cardboard, parchment paper upward. Once the
cake is
in position, gently peel back the paper and discard. Brush the cake
with one
quarter of the soaking liquid. Spread a 1/2-inch-thick layer of the
nougat
cream on top of the cake. Place the second cake layer on top,
parchment
paper upward, and gently peel off the parchment. Apply another layer
of
soaking liquid and nougat cream. Repeat with the next cake layer and
another
layer of soaking liquid and cream. Before you add the final layer of
cake,
brush the top of it with the remaining soaking liquid, then turn it
over and
place it on top of the last layer of cream and peel off the
parchment. (This
layer is different from the rest because the moistened side is
downward,
which leaves a dean, dry surface on which to finish icing the cake).
Set
aside 1/2 to 2/3 cup of nougat cream to pipe around the edges of the
cake,
and use the remaining cream to frost the top and sides of the cake as
smoothly as possible. Use a bit more cream on the top and a bit less
on the
sides, as the sides will be covered with nuts (and they will adhere
to the
barest coating of cream).
6. To finish the cake: Place the 2/3 cup pistachios in the bowl of a
food
processor and pulse until freely ground. To press the nuts into the
sides of
the cake, put a small mound of nuts in the palm of your hand. With
your
other hand, tilt the cake toward the nuts as you tilt your hand
toward the
cake, gently pressing them into the cream and letting the excess nuts
fall
onto your work surface or platter. Proceed around the cake until the
sides
are coated evenly with the ground pistachios. Gently brush away any
excess
nuts around the bottom of the cake. Spoon the reserved nougat cream
into a
pastry bag fitted with a small star tip and pipe a border around the
top and
bottom edges of the cake. Refrigerate until serving time.
7.
SERVING AND STORAGE NOTES: Slice the cake with a serrated knife
into
3/4-inch thick pieces. I like this cake served simply, but if you want
to
dress up the plate, sprinkle it with powdered sugar and garnish the
cake
with a few strands of candied orange zest. Store the cake in
the
refrigerator with a piece of plastic wrap pressed firmly against the
cut
edge. The cake is at its best 8 hours after assembly, but will keep
for
3 to
4 days.
8. GETTING AHEAD: The pistachio sponge cake may be made 2 days in
advance,
wrapped tightly in plastic (still in the pan), and stored at
room
temperature. It may also be made up to 3 weeks in advance and
frozen--remove
the cake from the pan but leave the parchment paper on the
cake. Wrap
tightly twice with plastic and freeze on a flat surface. Thaw at
room
temperature, still wrapped in plastic, for 2 hours before using.
9. *
Nougat, also known as torrone in Italy, turron in Spain, and noga in
Syria
is a light almond- and pistachio-filled confection made with
whipped
egg
whites and sweetened with honey, though in Damascus the
preferred
flavors
are either a firm peppermint variation or a soft rose
water nougat with
pistachios and walnuts. Believed to be a descendant from
a praline-like
confection made of caramelized honey and pine nuts, nougat
may be soft
and
chewy or crunchy, depending upon the traditions of the
region. Until
recently nougat was only during the Christmas season, when
its nuts are
a
symbol of abundance, and its honey is considered an omen
for sweetness
in
the coming year. Provence nougat blanc (the light nougat
described
above)
and nougat noir (caramelized honey with nuts and
sometimes herbs,
closely
related to the original nougat) are two of the
traditional thirteen
desserts, les treize de Noel enjoyed at the end of a
long ritualistic
dinner
that is eaten midnight mass on Christmas Eve.
While visiting Nice, I
became
fascinated with nougat and sampled dozens
of varieties at charming
candy
shops down narrow streets in the old
section of the city. Cake
pedestals in
the windows were Piled high with
"bars" of nougat, each with edible
rice
paper, the cut ends exposed to
show a mlnikaleidoscope of the candy's
ingredients. Flavors ranged from the
versions described others
containing
walnuts, hazelnuts, candied fruits
or spices, even chocolate-every
mouthful
a sweet, chewy taste of
tradition.
Comments: Equipment and Advance Preparation: One 16 1/2 X ll 1/2-inch
baking
sheet with sides (if your pan is slightly smaller, the cake will take
a bit
longer to bake; if the pan is larger, the cake will be finished more
quickly). Line the bottom of the pan with parchment paper. Do not
grease the
sides of the pan. If you find only pistachios in shells, buy double
the
weight given below and shell them by hand.
Recipe Author: Desserts: Mediterranean Taste, California Style by
Cindy Mushet
Recipe Source: BakersDozen
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