Lemon Pistachio Cake

Ingredients

• 5 eggs
• 140 g flour
• 140 g sugar
• 1 packet lemon sugar
• 0.5 tsp lemon flavoring
• 1 pinch salt
• 75 g butter (soft)
• 3 eggs
• 225 g sugar
• 3 lemons (zest and juice)
• 200 g candied pistachio nuts
• 400 g whipping cream
• 2 packets vanilla sugar
• 2 packets stabilizer

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the egg whites into stiff peaks, gradually adding half of the sugar while continuing to beat until a glossy white solid mass forms. Whisk the yolks with the remaining sugar, flavoring and lemon sugar until fluffy. Sift the flour over the mixture, fold in the meringue, and combine gently. Pour the batter into a springform pan lined with parchment paper and bake at 180 °C for about 30–40 minutes (check with a toothpick). Remove from oven and let cool.

2. 2.

   Meanwhile, beat the butter with an electric hand mixer until fluffy. Gradually fold in the eggs one by one. Transfer the mixture to a double boiler over hot water, slowly adding lemon juice and zest spoonfuls while continuing to whisk until it thickens (do not boil!). Whisk the warm curd over cold water to chill.

3. 3.

   Cut the cake base twice crosswise and spread two layers with the custard, stack them, and refrigerate for 30 minutes.

4. 4.

   Whip the cream with stabilizer and vanilla sugar until stiff, then coat the cake evenly. Roughly chop caramelized pistachios and scatter on the rim of the cake. Chill well, garnish with edible flowers before serving.