Soft Pistachio Cake

• Cut sugar dough sheet into desired shapes. Keep frozen.
  
• Grease cake pan and line with parchment. Lay frozen pastry on the bottom.
  
• Blind bake for 25 minutes at 350ºF/180ºC.
  

Cake Batter

• Lightly toast pistachios and cool. In a food processor, turn pistachio into meal.
  
• Mix melted butter with pistachio paste.
  
• Add powdered sugar and flour.

   
  
• Add vanilla, eggs and egg yolks.
  
• Add the melted butter-pistachio mixture.
  
• In the stand mixer fitted with the whisk attachment, beat egg whites with cream of tartar and one-third of the sugar on medium speed for a few minutes. Increase mixer speed to high and continue beating until firm peaks form adding remaining sugar gradually. Turn oven on.
  
• Fold ⅓ of the meringue into the pistachio batter.
  
• Fold in remaining meringue.
  
• Fill prepared pans ⅔ full.
  

Baking

• Bake at 350ºF/180ºC for about 40 minutes. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. 
  
• Let stand for 10 minutes then remove cake from the mold. Cool and refrigerate.
  

Montage

• Cake sides can be coated with a thin layer of ganache and pistachio meal.
  
• Top pistachio cake with pistachio ganache.
  
• Arrange red fruits artfully (strawberries, raspberries, cherries). Brush fruits with neutral mirror glaze if desired.
  
• Add dots of pistachio paste and soft raspberry or red fruit jelly, and crushed pistachios.
  
• Enjoy!
  

Storage

• Unfinished soft pistachio cake without toppings can be refrigerated for up to 5 days wrapped in plastic film or frozen for up to a month.