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Lemon-Ginger Cake with Pistachios

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Lemon-Ginger Cake with Pistachios

Lemon-Ginger Cake with Pistachios

You can never have too many dessert recipes, so give Lemon-Ginger Cake with Pistachios a try. This recipe serves 12. One portion of this dish contains about 13g of protein, 31g of fat, and a total of 577 calories. Head to the store and pick up natural pistachios, sea salt, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Whisk eggs and yolks in large bowl.
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Egg YolkEgg Yolk
EggEgg
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BowlBowl
2
Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes.
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Lemon JuiceLemon Juice
ButterButter
LemonLemon
SugarSugar
WaterWater
EggEgg
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Sauce PanSauce Pan
WhiskWhisk
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3
Pour curd through fine strainer set over bowl; stir in lemon peel.
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Lemon PeelLemon Peel
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4
Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. (Can be made 2 days ahead. Keep refrigerated.)
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WrapWrap
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Plastic WrapPlastic Wrap
1
Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment rounds. Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment.
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ButterButter
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OvenOven
2
Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes.
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Lemon PeelLemon Peel
ButterButter
MilkMilk
3
Add 4 egg whites; beat until smooth.
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Egg WhitesEgg Whites
4
Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.
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Egg WhitesEgg Whites
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Offset SpatulaOffset Spatula
5
Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
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WrapWrap
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OvenOven
Aluminum FoilAluminum Foil
6
Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half.
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Serrated KnifeSerrated Knife
7
Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use).
8
Spread 1/3 cup preserves over top of each of 3 cake layers.
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PreservesPreserves
SpreadSpread
9
Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).
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PreservesPreserves
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1
Pour 1/4 cup water into small saucepan; sprinkle gelatin over.
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GelatinGelatin
WaterWater
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2
Let stand until gelatin softens, about 15 minutes.
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GelatinGelatin
3
Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.
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Lemon CurdLemon Curd
GelatinGelatin
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Sauce PanSauce Pan
4
Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes. Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula. Chill layers until mousse firms up slightly, about 30 minutes.
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Egg WhitesEgg Whites
SpreadSpread
LemonLemon
SugarSugar
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Hand MixerHand Mixer
Offset SpatulaOffset Spatula
BowlBowl
5
Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.)
6
Garnish top edge of cake with white chocolate curls.
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Chocolate CurlsChocolate Curls
7
Sprinkle pistachios and crystallized ginger in center of cake.
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Candied GingerCandied Ginger
Pistachio NutsPistachio Nuts
1
For white chocolate curls, use a thick block of high-quality white chocolate. Microwave at 5-second intervals to soften slightly.
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Chocolate CurlsChocolate Curls
White ChocolateWhite Chocolate
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MicrowaveMicrowave
2
Place the block of chocolate on a clean kitchen towel on a work surface. Using a vegetable peeler, peel off the chocolate in curls.
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ChocolateChocolate
VegetableVegetable
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PeelerPeeler
Kitchen TowelsKitchen Towels
DifficultyExpert
Ready In45 m.
Servings12
Health Score6
Dish TypesSide Dish
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