Ingredients:
Cake – 6 ingredients
Butter (to grease)
8 eggs at room temperature
3⁄2 cups (330g) of caster sugar
150g of 00 flour
2 cups of finely chopped pistachios
Juice of 2 oranges
Berry sauce – 3 ingredients
250g mixed berries (frozen) + extra to serve
½ cups (100g) of caster sugar
2 tsp of lemon juice
Mascarpone meringue filling – 4 ingredients
6 egg whites at room temperature
3⁄2 cups (330g) of caster sugar
1 tsp vanilla essence
250g mascarpone cheese
Instructions – 2h
Cake – 40m
1.1. Preheat oven to 180°C/160°C fan forced and grease 2 square pans (24cm) with butter
1.2. Put eggs and sugar in a stand mixer with whisk attachment. Whisk for 15 minutes until pale, thick and creamy.
1.3. Add sifted flour and use a spatula to make sure it is mixed well, mixing from bottom to top.
1.4. Add pistachios and stir to combine and once mixed well, pour evenly into the two greased pans.
1.5. Bake for 20-25 minutes until golden and cooked (tested via skewer). Place on cooling rack.
Berry sauce – 20m
2.1. Place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring, and then take off heat to cool.
Meringue filling – 25m
3.1. Put egg whites and sugar in a large heat proof bowl and stir until just combined to avoid overmixing.
3.2. Set bowl over a pot of water (don’t let it touch the water) and stir for 4-5 minutes until the sugar has fully combined and is opaque/runny.
3.3. Immediately transfer to a clean bowl and put into stand mixer and whisk at high speed until volume has tripled and firm peaks form.
3.4. Add vanilla and mascarpone and stir until just combined.
Building the cake – 35 minutes
4.1. Place one of the cakes on a serving plate.
4.2. Brush the top with half the orange juice, then drizzle over some berry sauce, avoiding the edge, adding some extra berries and then covering with half the meringue filling.
4.3. Add the second layer on top of the first and repeat.