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Lemon-Ginger Cake with Pistachios
Type:
Cake
Preparation Time
Cook Time
Ready In
30 mins
45 mins
10 Hr
Lemon-Ginger Cake with Pistachios
Ingredients
Lemon curd
* 7 large eggs
* 4 large egg yolks
* 1 cup fresh lemon juice
* 1 cup (2 sticks) unsalted butter, diced
* 3/4 cup sugar
* 2 1/2 tablespoons (packed) finely grated lemon peel
Cake
* 4 cups all purpose flour
* 2 1/4 cups sugar
* 5 teaspoons ground ginger
* 1 tablespoon baking powder
* 1 1/2 teaspoons fine sea salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 1 1/3 cups whole milk
* 2 1/2 tablespoons (packed) finely grated lemon peel
* 8 large egg whites, room temperature, divided
* 1 cup blackberry preserves
Mousse
* 1/4 cup water
* 2 teaspoons unflavored gelatin
* 4 large egg whites, room temperature
* 3 tablespoons sugar
* White chocolate curls
* 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
* 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)
* 7 large eggs
* 4 large egg yolks
* 1 cup fresh lemon juice
* 1 cup (2 sticks) unsalted butter, diced
* 3/4 cup sugar
* 2 1/2 tablespoons (packed) finely grated lemon peel
Cake
* 4 cups all purpose flour
* 2 1/4 cups sugar
* 5 teaspoons ground ginger
* 1 tablespoon baking powder
* 1 1/2 teaspoons fine sea salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 1 1/3 cups whole milk
* 2 1/2 tablespoons (packed) finely grated lemon peel
* 8 large egg whites, room temperature, divided
* 1 cup blackberry preserves
Mousse
* 1/4 cup water
* 2 teaspoons unflavored gelatin
* 4 large egg whites, room temperature
* 3 tablespoons sugar
* White chocolate curls
* 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
* 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)
Directions
For lemon curd:
Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180
Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180
