Pistachios and strawberries angel cake
25
50
6
No
Preparation
Side-by-side mode
- Set grill at the bottom of oven.
- Preheat oven at 325 °C (170 °C).
- In a bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl. Whisk with an electric mixer egg whites, part of sugar, vanilla and cream of tartar until it forms soft peaks. Gradually add remainings of sugar while whisking vigorously until it forms firm peaks.
- Gradually and carefully pour dry ingredients over meringue, folding with a whisk or a spatula.
- Pour paste in a non-stick fluted tube pan and ungreased of 25 cm (10 inches). Oven bake for 45 to 50 minutes or until cake can take back its form after pressing on it with your finger. Cool down. Set a knife between mold sides and the cake then unmold.
- Whip cream with sugar and vanilla until it forms soft peaks. Add orange zest, cardamom and half pistachios. Set side 1/3 of whip cream to garnish the inside and 2/3 to cover the cake.
- Hull strawberries then slice 3/4 into slices and rest in two.
- Horizontally slice cake into three equal parts. Garnish a first slice with half the whip cream reserved for inside garnishing and half sliced strawberries. Repeat the same steps for a second slice then add the last slice. Cover the entire cake with the 2/3 of reserved whip cream. With a spatula shape volutes. Garnish with demi-strawberries and crushed pistachios. Serve right away.
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