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Ingredients

Pistachio Torte:
Cranberry Curd:
Whipped Cream:

Directions

Prepare torte:
  • Heat oven to 325 degrees F°. Line jelly-roll pan with waxed paper. Combine nuts, flour and salt in bowl.

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  • Beat whites, cream of tartar in bowl until soft peaks form. Gradually beat in 1/2 cup sugar until firm peaks form.

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  • Beat yolks and remaining sugar in bowl until light and fluffy. Beat in oil and vanilla. Fold yolk mixture into whites. Fold in nut mixture in 3 additions. Spread in prepared pan.

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  • Bake in 325 degree F oven 20 minutes, until center springs back when lightly pressed. Remove from pan; remove paper; cool right side up. Trim sides; cut crosswise into thirds. (Can be made month ahead. Stack pieces with waxed paper; wrap; freeze.)

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Prepare curd:
  • Simmer berries, sugar, ginger and water in saucepan 5 minutes. Force through sieve; discard solids. Whisk cornstarch into puree. Return to saucepan. Cook 1 minute to thicken. Place in bowl; cool slightly, 15 minutes. Whisk in butter. Cool. Refrigerate. (Can be made up to 5 days ahead.)

Prepare cream:
  • Beat cream and sugar in bowl until stiff peaks form. Reserve one-third for serving.

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To assemble:
  • Place a cake layer on serving plate. Spread half of cranberry curd evenly over top. Top with cake layer; spread with remaining whipped cream. Top with third layer; spread on remaining curd. Serve with reserved whipped cream. Garnish with cranberries, pistachios and grape-ivy leaves if desired. Makes 12 servings.

Nutrition Facts

535 calories; total fat 35g; cholesterol 158mg; sodium 135mg; carbohydrates 51g; protein 11g.

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