With a pillowy soft, gluten-free pistachio sponge base, creamy mousse filling and tangy glaze, this stunning gâteau takes a little patience but is well worth the effort.
This showstopper dessert is one for the strawberry lovers in your life!
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 20 mins
Total Time:
2 hrs
Cal/Serv:
485
Ingredients
For the sponge
150 g white vegetable fat, plus extra to grease, we used TREX, see GH TIPS
200 g nibbed/slivered pistachios, see GH TIPS
150 g caster sugar
3 medium eggs
1 tsp. vanilla extract
For the filling
9 10 small strawberries
3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
284 g jar St. Dalfour Strawberry Fruit Spread
300 g whipping cream
200 g0% fat Greek yogurt
For the glaze
150 g strawberries, hulled and finely chopped
2 Tbsp. lemon juice or water
3 Tbsp. smooth strawberry jam
1 sheet platinum-grade leaf gelatine
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease and line the base and sides of a 20.5cm springform tin with baking parchment and wrap a double layer of baking parchment around the outside of the tin, securing with string - this will help prevent the sides of the cake from over-browning.
Step 2For the sponge, in a food processor, whizz the pistachios with 1tbsp caster sugar until fine (don’t overwork or the nuts will start to release their oil). In a large bowl, using a handheld electric whisk, beat the vegetable fat and remaining caster sugar until light and fluffy. Beat in the eggs 1 at a time (the mixture will look split). Add the pistachio mixture and vanilla and beat briefly to combine.
Step 3Scrape into the prepared tin and smooth to level. Bake for 1hr-1hr 10min, or until just firm to the touch. Leave to cool in the tin for 30min, then carefully transfer to a wire rack to cool completely.
Step 4Clean and dry the cake tin. Re-grease just the sides and line with baking parchment (you can reuse the paper from the outside of the tin). Return cooled sponge to the tin, carefully but confidently flipping it so the top of the sponge is now the base.
Step 5For the filling, slice off and discard the strawberry tops so all the berries are the same height, then halve vertically. Arrange side-by-side in a ring around the inside of the tin (cut-sides pressed against the baking parchment), on top of the sponge.
Step 6Cover the gelatine with cold water and leave to soak for 5min. Warm the fruit spread in a small pan over low heat until runny. Lift out the gelatine (squeeze out excess water) and stir into the hot spread to dissolve. Set aside to cool completely.
Step 7In a large bowl, using a handheld electric whisk, beat the cream until it holds stiff peaks. Briefly beat in the yogurt. Using a large metal spoon, fold in the cooled strawberry mixture. Carefully scrape into the tin and smooth to level, being careful not to move the halved strawberries. Chill for 3hr, or until just firm.
Step 8For the glaze, in a small pan (that has a lid) mix the strawberries, lemon juice/water and jam. Gently heat, covered, and bubble until softened. Meanwhile, soak the gelatine as before. Pass the strawberry mixture through a fine sieve set over a clean pan, working the pulp well (discard seeds).
Step 9Lift out the gelatine (squeeze out excess water) and add to the pan. Heat gently, stirring until the gelatine dissolves. Leave to cool completely, then gently spoon on to the set filling, tilting the tin to cover evenly. Chill for at least 4hr (ideally overnight).
Step 10Transfer to a cake stand or plate and serve in slices.
GET AHEAD:
Prepare up to 2 days ahead. Once completely set, cover and keep chilled.
GH TIPS:
We’ve used white vegetable fat to keep the sponge light in colour, but you can use softened unsalted butter, if you prefer.
If you can’t get hold of nibbed/slivered pistachios use traditional kernels instead. The sponge will be less vibrant, but just as delicious.
Per serving:
Calories: 485
Protein: 9g
Total fat: 34g
Saturates: 12g
Carbs: 36g
Total sugars: 36g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
