Pistachio Cake With Confiture Ispahan & Strawberry Swiss Meringue Buttercream

Step 1

Preheat oven to 360°F. Prepare 2 8x2 round pans (parchment and oil).

Step 2

Mix all of the dry ingredients (including pistachio paste) until well blended.

Step 3

Add softened butter and blend on slow speed. It should just come together in a rough, heavy batter.

Step 4

Add egg whites one at a time, then the whole egg, beating on high to aerate. Scrape down sides and bottom or bowl.

Step 5

Add the vanilla and almond extracts to the milk. Give it a stir before adding milk to cake batter, 1/3 at a time.

Step 6

Beat on high 1-2 minutes after each addition of milk to get the batter really fluffy.

Step 7

Pour batter into prepared cake pans and bake for 30-35 minutes at 360°F.

Step 8

Assembly: Pipe a thick layer (1x1 inch) of frosting around the edges of the middle and top layer. This will keep the confiture Isfahan in place and allow you to layer it on thick. You do not want to skimp on this delicious rose-perfumed jam.

Step 9

Drain and roughly chop canned lychees and raspberries. (Note, this recipe makes enough for two layers of filling, i.e. in between the cakes and on top with a little left over for garnish or drizzling (not pictured). It's *that* delicious.

Step 10

Macerate fruit together by mixing in 2 cups of sugar and letting sit aside for 30 minute.

Step 11

Pour fruit mixture in a heavy bottom pan and mash with a potato masher.

Step 12

Bring to boil, while stirring gently to keep fruit from sticking to bottom of the pan.

Step 13

When the jam starts to show signs of thickening, reduce heat to medium and add juice from half a lemon. Toss lemon peel in, too to help the jam thicken.(Pectin or jam sugar not required for this chunky, loose jam.)

Step 14

Keep stirring at a gentle boil until jam has reduced 30%-40%

Step 15

Remove from heat and remove lemon peel.

Step 16

When the jam has cooled and stopped bubbling, stir in the rose water.

Step 17

Chill in refrigerate overnight or until fully cooled and thickened.

Step 18

To make the strawberry Swiss meringue buttercream: Crush in mortar/pestle or blitz strawberries into a fine powder. Sift through medium-mesh strainer to remove seeds, then set aside.

Step 19

Place egg whites in double boiler over medium-high heat. Whisk in sugar and continue whisking over a medium high. Boil until the sugar has fully dissolved and the egg whites no longer feel gritty.

Step 20

Remove from heat. With a hand or stand mixer, beat on medium-high until stiff peaks stage. The meringue should be cool by this point (if not, refrigerate for a few minutes).

Step 21

Fold in strawberry powder, vanilla, and salt.

Step 22

With a hand mixer or stand mixer on medium-high, add in butter, a few cubes at a time, until fully mixed into the frosting. The texture should be light and fluffy and the color should be a pale pink.

Step 23

Chill frosting until ready to use on the cake.