Strawberry Cake with Pistachios

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Strawberry Cake with Pistachios
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Health Score:
3,9 / 10
40 min.
ready in 2 h. 15 min.
Ready in


For the biscuit
7 eggs
150 grams sugar
1 pinch salt
150 grams Pastry flour
25 grams cornstarch
For the cream
1 packet vanilla pudding mix (for 500 ml of liquid)
450 milliliters milk
3 Tbsps sugar
1 Tbsp powdered sugar (for dusting)
400 milliliters Whipped cream
2 packets whipped cream stabilizer
3 Tbsps powdered sugar
In addition
500 grams fresh, ripe Strawberries
500 milliliters red Fruit juice
2 packets red Pie glaze
80 grams chopped Pistachio
How healthy are the main ingredients?
StrawberryWhipped creamsugarPistachiosugaregg

Preparation steps

Preheat the oven to 180 ° C convection.

For the biscuit: separate eggs. Whisk egg yolks with half of sugar until frothy.  Beat egg whites with a pinch of salt until stiff and gradually add remaining sugar, beating constantly, until mixture is shiny and makes peaks. Fold egg whites into egg yolk mixture. Combine flour with cornstarch and sift over egg mixture, fold in gently. Spread batter in a lined with parchment paper springform pan and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes (inserted toothpick should come out clean). Remove from the oven and cool slightly. Transfer to a wire rack and cool completely.


For the cream: whisk pudding powder with 3 tablespoons of milk until smooth. Bring remaining milk with sugar to a boil and add pudding mixture, whisking constantly. Simmer until cream thickens and pour into a bowl. Dust with powdered sugar and let cool. 


Beat heavy cream with powdered sugar and cream stabilizer until stiff and fold half of it into cream.  


Rinse and clean strawberries, slice thinly lengthwise. 


Combine berries with pie glaze (or cornstarch) and heat up in a saucepan.


Cut biscuit 2 times horizontally. Arrange strawberries with glaze (or cornstarch) on two layers and let dry. Spread with cream and stack one onto another. Top with remaining biscuit layer. Press gently and spread with remaining heavy cream from all sides. Garnish with remaining strawberry slices on the top and press chopped pistachios on the sides. Refrigerate for about 1 hour and serve.