Lemon-Ginger Cake with Pistachios

Lemon-Ginger Cake with Pistachios Lemon-Ginger Cake with Pistachios

This is a wonderful cake that can be easily made at home. You need to make the lemon curd and cake first and then the mousse. Even if it takes time to make it is a perfect dessert for any party.



Lemon Curd

Take seven large eggs and four egg yolks in large bowl and whisk them well. In another metal bowl take one cup lemon juice, one cup dices unsalted butter and ¾ cup of sugar. Place this bowl in a saucepan containing water boiling in low flame. Stir the mixture in the bowl continuously till the entire sugar gets dissolved. Then mix the lemon mixture with the egg mixture and place the entire mixture in the bowl set above the boiling water. Stir the mixture continuously till it becomes thick. To this add two and a half tablespoon lemon peel grates. Now pour the curd through a fine sieve set above the bowl. Then transfer the contents to a bowl and wrap it with plastic wrap and keep in refrigerator for cooling. It needs overnight cooling.



Cake

Take four cups of flour, 2 ¼ cup sugar, one tablespoon baking powder and 5 teaspoon ground ginger in a large bowl and mix them well. To this mixture add 1 ½ cup of unsalted butter, 1 1/3 cup of milk and 2 ½ tablespoon grated lemon peels. Beat the entire mixture till it becomes a uniform thick batter.




Now add 4 beaten egg whites and combine them with the flour mixture. Then add four more egg whites and beat the entire mixture. Now pour the contents to a buttered cake pan and bake it for about 45 minutes.

Once the cake is ready then cut the cake in to three layers of equal height. Then apply cup curd over the edges of the cake and refrigerate it.

Mousse

Pour quarter cup of water to a saucepan and to this add two teaspoon gelatin and heat it in low flame till the gelatin dissolves completely. Now mix this gelatin mixture with the prepared lemon curd. In other bowl beat four egg whites with 3 tablespoon sugar till it becomes stiff. Add the egg mixture to the lemon curd mixture and keep it aside for setting.

Spread 1/3 of lemon mousse on each layer of cake with the help of an offset spatula and chill the layers separately for about 30 minutes. Now place the three layers on top of each other and refrigerate for 2 hours.

Garnishing

Decorate your cake with white chocolate and then sprinkle it with ¼ cup chopped unsalted pistachios and two tablespoon finely chopped and crystallized ginger.



dhanya