This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.
For cake:
3/4 cup half and half
3 ounces good-quality white chocolate (such as Lindt or Baker's),
chopped
2 teaspoons vanilla extract
1/2 cup unsalted pistachio nuts
1 1/4 cups all purpose flour
1 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup sugar
3 large egg yolks
5 large egg whites
3 1-pint baskets strawberries
1 7-ounce package marzipan
2 tablespoons plus 1/4 cup powdered sugar
1 1/2 cups chilled whipping cream
For frosting:
Makes about 3 cups
1 1/4 cups half and half
3/4 cup unsalted pistachio nuts
1/2 cup sugar
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
To make cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour. Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.
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