Flower petal and pistachio sponge cake with mixed fruit com
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; separated | |
| 1½ | cup | Sugar |
| 1½ | cup | Flour |
| 1 | cup | Ground pistachio nuts |
| 1½ | cup | Minced flower petals |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Water |
| === COMPOTE === | ||
| 1 | cup | Diced apple |
| 1 | cup | Diced pear |
| 1 | cup | Diced nectarine |
| 1 | cup | Diced mango |
| 1 | cup | Diced papaya |
| 1 | cup | Diced pineapple |
| 1 | cup | Blackberries |
| 1 | cup | Raspberries |
| 1 | cup | Blueberries |
| 1 | cup | Strawberries |
| 1 | cup | Pansies |
| 1 | cup | Sugar |
| 1 | cup | Water |
| 1 | Cinnamon stick | |
| 1 | Clove | |
| 3 | Whole allspice | |
Directions
Mix all dry ingredients except sugar together. In mixing bowl, beat egg yolks until light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla until it is all mixed in. Set aside.
Whip egg whites until stiff peaks form and mix half of it into egg yolk mixture. Then carefully fold in the remaining half until completely incorporated. Bake at 350 degrees until golden brown and a knife inserted in center comes out clean. Compote: In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into mixing bowl and mix with fresh fruit.
Serve over Flower Petal and Pistachio Sponge Cake. This recipe yields ?? servings.
Source: "CHEF DU JOUR - (Show # DJ-9184) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Chef Razz Kamnitzer
Converted by MM_Buster v2.0l.