Pistachio Cake With Confiture Ispahan & Strawberry Swiss Meringue Buttercream

Directions

1. Pistachio Cake
2. Preheat oven to 360°F. Prepare 2 8x2 round pans (parchment and oil).
3. Mix all of the dry ingredients (including pistachio paste) until well blended.
4. Add softened butter and blend on slow speed. It should just come together in a rough, heavy batter.
5. Add egg whites one at a time, then the whole egg, beating on high to aerate. Scrape down sides and bottom or bowl.
6. Add the vanilla and almond extracts to the milk. Give it a stir before adding milk to cake batter, 1/3 at a time.
7. Beat on high 1-2 minutes after each addition of milk to get the batter really fluffy.
8. Pour batter into prepared cake pans and bake for 30-35 minutes at 360°F.
9. Assembly: Pipe a thick layer (1x1 inch) of frosting around the edges of the middle and top layer. This will keep the confiture Isfahan in place and allow you to layer it on thick. You do not want to skimp on this delicious rose-perfumed jam.

1. Confiture Ispahan & Strawberry Swiss Meringue Buttercream
2. Drain and roughly chop canned lychees and raspberries. (Note, this recipe makes enough for two layers of filling, i.e. in between the cakes and on top with a little left over for garnish or drizzling (not pictured). It's *that* delicious.
3. Macerate fruit together by mixing in 2 cups of sugar and letting sit aside for 30 minute.
4. Pour fruit mixture in a heavy bottom pan and mash with a potato masher.
5. Bring to boil, while stirring gently to keep fruit from sticking to bottom of the pan.
6. When the jam starts to show signs of thickening, reduce heat to medium and add juice from half a lemon. Toss lemon peel in, too to help the jam thicken. (Pectin or jam sugar not required for this chunky, loose jam.)
7. Keep stirring at a gentle boil until jam has reduced 30%-40%
8. Remove from heat and remove lemon peel.
9. When the jam has cooled and stopped bubbling, stir in the rose water.
10. Chill in refrigerate overnight or until fully cooled and thickened.
11. To make the strawberry Swiss meringue buttercream: Crush in mortar/pestle or blitz strawberries into a fine powder. Sift through medium-mesh strainer to remove seeds, then set aside.
12. Place egg whites in double boiler over medium-high heat. Whisk in sugar and continue whisking over a medium high. Boil until the sugar has fully dissolved and the egg whites no longer feel gritty.
13. Remove from heat. With a hand or stand mixer, beat on medium-high until stiff peaks stage. The meringue should be cool by this point (if not, refrigerate for a few minutes).
14. Fold in strawberry powder, vanilla, and salt.
15. With a hand mixer or stand mixer on medium-high, add in butter, a few cubes at a time, until fully mixed into the frosting. The texture should be light and fluffy and the color should be a pale pink.
16. Chill frosting until ready to use on the cake.