INGREDIENTS

INSTRUCTIONS

FOR CAKE
FOR FROSTING
This pull-out-all-stops dessert layers a white chocolate pistachio cake
with strawberries and a do-ahead pistachio butter-cream. For the finishing
touches, whipped cream is piped up the sides, and a marzipan top is crowned
with fresh strawberries.
To make cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter
cake pans with 1 1/2-inch-high-sides.
Bring half and half to simmer in small saucepan. Remove from heat. Add
chocolate and vanilla and stir until smooth; cool to room temperature.
Finely grind pistachios with flour and baking powder in processor. Using
electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy.
Add yolks 1 at a time, beating well after each addition. Beat in
flour mixture alternately with white chocolate mixture in 2 additions each.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks
form. Gradually add remaining 1/4 cup sugar, beating until stiff but not
dry. Fold whites into batter in 2 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into
center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan
sides to loosen cakes. Turn out cakes onto racks; cool completely.
Hull and slice 2 baskets strawberries. Place 1 cake layer on platter.
Spread 1 cup buttercream over. Arrange enough berry slices over to cover.
Spread 1 cup buttercream over. Arrange another layer of sliced berries over
to cover. Spread thin layer of buttercream over second cake layer and place
cake, buttercream side down, atop berries. Press gently to adhere. Spread
remaining buttercream over top and sides of cake. Chill cake until
buttercream is firm, about 1 hour.
Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust
work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on
powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and
gently press overhang onto sides of cake.
Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to
firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe
cream in side-by-side columns up sides of cake. Pipe border of rosettes
around top edge of cake. Refrigerate cake until cold, at least 2 hours.
(Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.
Let stand at room temperature 30 minutes before continuing.)
Arrange remaining whole strawberries in center of cake.
To make frosting (Makes about 3 cups): Bring half and half and pistachios
to boil in heavy small saucepan. Remove from heat; cover and let stand 1
hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and
half mixture to simmer; gradually whisk into yolk mixture. Return to same
saucepan; stir over medium heat until mixture bubbles thickly, about 5
minutes. Mix in vanilla. Transfer to processor; blend until nuts are very
finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to
room temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl until fluffy. Add
pastry cream by 1/4 cupfuls, beating well after each addition. (Can be
prepared 2 days ahead. Cover and refrigerate. Bring to room temperature
before using.)
continued in part 2

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