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
150g
white vegetable fat, plus extra to grease, we used TREX, see GH TIPS
200g
nibbed/slivered pistachios, see GH TIPS
150g
caster sugar
3
medium eggs
1tsp.
vanilla extract
For the filling
9
10 small strawberries
3
sheets platinum-grade leaf gelatine, we used Dr. Oetker
284g
jar St. Dalfour Strawberry Fruit Spread
300g
whipping cream
200g
0% fat Greek yogurt
For the glaze
150g
strawberries, hulled and finely chopped
2Tbsp.
lemon juice or water
3Tbsp.
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
