Pistachio Mascarpone Cake with Roasted Figs

Name: Pistachio Mascarpone Cake with Roasted Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 60 grams all purpose flour; 40 grams blanched almonds; 2 grams cream of tartar; 115 grams egg whites; 40 grams egg yolks; 60 grams eggs; 12 about ripe figs; 237 milliliters heavy cream; 2 Tbsps honey; 227 grams mascarpone cheese; 40 grams pistachios; 118 milliliters powdered sugar; 1 Tbsp unsalted butter

This recipe serves 10. One serving contains 390 calories, 7g of protein, and 26g of fat. If $1.48 per serving falls in your budget, Pistachio Mascarpone Cake with Roasted Figs might be Head to the store and pick up mascarpone cheese, butter, pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

For the cake:Preheat oven to 425 degrees F. Grease two 8x8 pans , line with parchment paper, and grease parchment paper.

Equipment you will use

Baking Paper

Oven

Combine pistachios, powdered sugar, and almonds in a food processor. Process until nuts are finely ground.

Ingredients you will need

Powdered Sugar

Pistachio Nuts

Almonds

Nuts

Equipment you will use

Food Processor

Pour nut mixture into a large mixing bowl.

Equipment you will use

Mixing Bowl

Add in eggs and egg yolks and stir until combined.

Ingredients you will need

Egg Yolk

Egg

Combine egg whites, cream of tartar, and 2 tablespoons of the 50 g of sugar in bowl of a stand mixer. Whip until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Bowl

Add remaining sugar and whisk until stiff peaks.Sift the flour over the nut mixture and stir to combine.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Whisk

Add in the egg whites and carefully fold in.Divide the batter between the two pans.

Ingredients you will need

Egg Whites

Bake for 8-10 minutes until the tops are lightly colored and the top just springs back to the touch.

Equipment you will use

Oven

Remove from oven and place on wire racks. Run an offset spatula or knife around the edges to loosen the cake from the pans.

Equipment you will use

Offset Spatula

Knife

Oven

Combine the remaining 1/2 cup sugar and 1/2 cup water in a medium saucepan on the stove and bring to a boil, stirring to let the sugar dissolve.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Stove

Combine all ingredients in bowl of a stand mixer.

Equipment you will use

Stand Mixer

Bowl

Whisk together until soft peaks form.

Equipment you will use

Whisk

Add more confectioner's sugar if you would like it sweeter. Do not over-whisk or the mixture will curdle.To assemble the cake: Trim off the edges of each square of edge to even them off.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Place one layer of cake on a plate.

Brush a little of sugar syrup over the cake layer.

Ingredients you will need

Simple Syrup

Spread a layer of frosting evenly on top.

Ingredients you will need

Frosting

Spread

Place second layer of cake on frosting and brush sugar syrup over it.

Ingredients you will need

Simple Syrup

Frosting

Spread a layer of frosting evenly on top. Refrigerate cake for about an hour or so to let frosting set. When you are ready to serve the cake, you can take it out and trim the sides so they look nice and even.For the figs:Preheat oven to 425 degrees F. Wash figs and slice them in half. Arrange in an ovenproof baking dish just large enough to fit them.

Ingredients you will need

Frosting

Spread

Figs