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Sweet Pastries, Layer Cakes

Pistachio Berry Slices

by Lisa

Trained pastry chef

Layered pistachio berry slices with chocolate sponge, a berry layer and pistachio buttercream on puff pastry bases

4.5 (8)out of 5, 8 ratings

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Prep
30 min
Bake
20 min
Total
50 min
Makes
12

I love the combination of pistachios & berries! A fine, nutty flavor with fruity, fresh berries. Tender sponge layers & a silky cream.

From a standard German baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too) I got 12 slices.

Ingredients

Makes 12

Bases

  • 1 sheetpuff pastryIn Germany puff pastry is usually bought ready-rolled from the chilled section. In the US use frozen puff pastry sheets, all-butter if possible; in the UK, ready-rolled puff pastry.
  • 2 ⅔ oz75 galmond pasteRaw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 1 tbsp15 gwater
  • 350 gegg yolks (from large eggs)
  • 3100 gegg whites (from large eggs)About 3 whites
  • ¼ cup50 ggranulated sugar
  • ⅓ cup30 gunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 ½ tbsp13 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • ¼ cup30 gpistachiosGround

Fruit layer

  • 1 ¼ cups300 gfruit purée
  • 5 tbsp60 ggranulated sugar
  • 6 sheetsgelatinGerman recipes usually mean gelatin sheets of about 1.7 g each. In the US use unflavored powdered gelatin, about ½ tsp (1.7 g) per sheet, bloomed in cold water; in the UK, leaf gelatine, weighed (about 1.7 g per German sheet), or powdered gelatine.

Cream

  • 2 sticks plus 2 tbsp250 gunsalted butterSoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 can (14 oz)sweetened condensed milkNot coffee creamer or anything similar! Thick, sweetened condensed milk. In the US use sweetened condensed milk; in the UK, condensed milk.
  • 2 to 3 tbsppistachio pasteA smooth paste of ground pistachios used to flavor creams and fillings. In the US use pure pistachio paste or unsweetened pistachio butter (not sweet pistachio spread); in the UK, pure pistachio paste or pistachio butter (not sweet pistachio spread).
  • 3 to 4 tbspjamRed. In everyday German usage this means any jam, not only citrus marmalade. In the US use jam or preserves (seedless if you want a smooth spread); in the UK, jam (seedless if you want a smooth spread).

Method

Fruit layer

  1. Set an adjustable cake frame to half the size of the baking sheet, put plastic wrap underneath and secure it around the edge.

  2. Soak the gelatin in cold water for 10 minutes.

  3. Purée the fruit with the sugar & warm it, but do NOT bring it to a boil. 104°F to 140°F (40°C to 60°C) is plenty! It's important that the purée isn't hot, because otherwise the gelatin breaks down and won't set properly.

  4. Stir the gelatin into the warm purée, then pass the mixture through a sieve into the frame and spread it out evenly. Refrigerate for at least 60 minutes, then remove the frame and put the fruit layer in the freezer.

Puff pastry

  1. Work with the puff pastry while it's cold! Unroll the puff pastry & cut it into portions as you like. My slices were about 1 ¼ × 4 inches (3 × 10 cm).

  2. Place the puff pastry pieces on a baking sheet lined with parchment paper, cover with another sheet of parchment paper & weigh them down with a second baking sheet.

  3. Bake for about 10 minutes at 375°F (190°C) convection (fan). Afterwards, trim them again in case the pieces lost their shape a little while baking.

Puff pastry

  1. Preheat the oven to 375°F (190°C) convection (fan).

  2. Beat the egg whites with the sugar until stiff.

  3. Grate the almond paste & warm it with the water in the microwave for a few seconds. Add the egg yolks and stir until creamy.

  4. Mix the dry ingredients together.

  5. Fold the yolk mixture into the beaten egg whites, then add the dry ingredients and gently fold them in.

  6. Spread the batter evenly on a baking sheet lined with parchment paper.

  7. Bake for about 4 minutes, then slide it off the baking sheet & cover with a kitchen towel. Let it steam and cool like that.

  8. Turn the sponge out & peel off the parchment paper, then cut it into 2 halves.

Buttercream & assembly

  1. Beat the butter vigorously for a few minutes, then pour in the sweetened condensed milk in a thin stream. Flavor the cream with the pistachio paste.

  2. Spread a little jam on the first sponge layer, then spread about half of the cream on top, add the fruit layer & spread the second half of the cream over it before placing the second sponge on top. *Note: if you want to decorate with the cream, set a little of it aside.

  3. Cover the slices with parchment paper & weigh them down with a heavy board or something similar, then chill overnight.

  4. Cut into slices with a hot knife & set them on the puff pastry bases. If you like, decorate with the reserved buttercream and garnish with fresh fruit.