Strawberry-Pistachio Layer Cake

Preheat the oven to 350 ° F (180 ° C). Spray round pans with 3 (8 inches) with oven spray with flour. Reflects pans with parchment paper.

In the bowl of a support mixer equipped with a palette attack, beat the butter and sugar at medium speed until soft, from 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs and egg whites, one at a time, beating well after each addition.

In an average bowl, beat the flour, the ground pistachios, the salt and the yeast. In a small bowl, beat the dairy, extracts and the food coloring together (if you use). With a low -speed mixer, gradually add the mixture of flour to the mixture of butter alternately with the milk mixture, starting and finishing with the flour mixture, beating until combined after each addition. Divide the batter between the prepared pans (about 519 grams each) and spread smoothly with a small offset spatula.

Cook until a wooden pick inserted in the center comes out clean, about 30 minutes. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on the stars.

Distribute a thin layer of Swiss Mering Boor Cream of Roasted Strawberries on 1 layer of cooled cake (about ¼ cup or 42 grams). Place 2 cups of butter cream in a pastry bag equipped with a medium round pipes. I go over a butter edge of ½ inch often around the edge of the cake layer. Distribute half of the roasted strawberry jam inside the edge. Top with the second layer of cake. Distribute a thin layer of butter cream on the cake layer; I go over a butter edge of ½ inch often around the edge of the cake layer. Distribute the remaining roast strawberry jam inside the edge. Top with remaining cake layer. Distribute a thin layer of butter cream above and the sides of the cake. Freeze for 30 minutes.

Distribute the Swiss Mering Mering Cream of remaining roast strawberry strawberries and the sides of the cake. Garnish with chopped strawberries and pistachios, if desired. Refrigerate in an airtight container for a maximum of 3 days.

In the heat -resistant bowl of a support mixer, beat egg whites, sugar, salt and hand -handed cream together. Put the bowl on a saucepan of boiling water. Cook, beat constantly, until the sugar dissolves and an instant reading thermometer records 160 ° F (71 ° C).

Carefully return the bowl to stand. Using the attachment of the whisk, beat at high speed until the rigid peaks and meringue are only hot to the touch, about 10 minutes. Add butter, about 2 tablespoons (28 grams) at a time, beating until they combine after each addition. (If the butter cream breaks or seems loose, beat 2-3 minutes and the emulsion will return together.) Vanilla beat.

With a mixer at medium speed, add the roasted strawberry jam, 1 tablespoon (19 grams) at a time, beating until it is well combined. Beat the food coloring (if you use). Use immediately or refrigerate in an airtight container for a maximum of 3 days. If refrigeration, leave at room temperature and reiterate before using.

Preheat the oven to 200 ° C (400 ° F).

In a 13×9 inches pan, mix strawberries, sugar ¼ cup (50 grams) and goes up until they are well combined.

Cook until the berries are soft and fragrant and have released a large liquid, about 30 minutes, mixing every 10 minutes.

Transfer berries and juices to a heavy medium saucepan; Mix the lemon juice and the remaining sugar from 1 cup (200 grams). Cook over medium heat, stirring frequently, until the berries are cooked and the liquid becomes dense and srropposo, from 15 to 20 minutes.

Transfer the mixture to the container of a blender and mix until smooth. Transfer to a heat -resistant bowl and leave to cool completely. Refrigerate in an airtight container for a maximum of 2 weeks.