Mark your most special occasions with this stunning celebration cake. The easy release of the 20cm Springform Cake Tin means no baking parchment is needed – giving you more time to add those finishing touches. It’ll be the one they ask for every year.
Ingredients
Method
Ingredients
- 400g ground roasted pistachios
- 400g ground almonds
- 8 eggs separated into yolks and whites
- 400g caster sugar
Filling:
- 600ml double cream whipped with 2 teaspoons caster sugar
- 200g cherry jam
- Vanilla extract
To Decorate:
- 100g marzipan or fondant icing coloured with a few drops of pink food colouring
- Icing sugar to roll out
- 10 fresh cherries
- 10 shelled pistachios
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Method
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1Preheat the oven at 180°C / 160°C Fan / Gas Mark 4. Line 2 x 20cm Springform Cake Tins with a piece of parchment on the base and lightly grease the sides.
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2Whisk together the egg yolks and sugar until the mixture has doubled in size and is pale in colour.
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3Fold in the ground pistachios and almonds.
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4In a clean bowl, whisk the egg whites to a soft peak.
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5Carefully fold the egg whites into the nut mixture.
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6Spoon the mixture into the Springform Cake Tins and bake for 40 minutes or until a skewer comes out clean.
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7Leave in the tin for 10 minutes and then release the springform sides and place on a cooling wire.
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8Whip the cream with the sugar and vanilla to form soft peaks.
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9When the cakes are cold, cut each cake in half horizontally to create layers.
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10Spread the base layer with cherry jam. Place the next layer of cake on top and spread with a layer of whipped cream. Repeat this with the remaining layers of cake.
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11Coat the outside of the cake with cream and place in the fridge for 30 minutes.
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12Roll out the marzipan or fondant icing on a little icing sugar into a 20cm diameter circle. You can roll this out to a larger size and cut around a plate or bowl if you find that easier.
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13Place the marzipan or fondant icing gently on top of the cake and smooth with the back of your hand.
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14Place the remaining cream into a piping bag and pipe around the edge of the cake.
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15Decorate with cherries and pistachios for a special touch.
Cooks Tip:
For a smaller cake, one Springform Cake Tin may be used, using half the amount of cake mix and filling ingredients, with the cake cut into 4 thin layers. The decoration ingredients remain the same.
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