(adapted from Bon Appetit)
1 cup unsalted butter
2 1/2 cups all-purpose flour
1 cup pistachios
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk
2 teaspoons vanilla
2 cups plus 1/2 cup sugar
4 large egg yolks
6 large egg whites
Zest of one lemon
Flour and grease two 9-inch round springform cake pans.
Pulse the flour, pistachios, baking powder, and salt in a food processor until the pistachios are finely ground.
Cream the butter and 2 cups sugar in a stand mixer with a paddle attachment.
Add the egg yolks, one at a time, until the mixture is pale yellow and increased in volume.
Add the vanilla.
Add the dry and wet ingredients, alternating between them.
Make sure you end with the flour.
Move the mixture into a large bowl.
Clean the stand mixer and using the whisk attachment whip the egg whites until they are frothy.
Add the 1/2 cup sugar gradually.
Beat the meringue until it’s medium peak.
Mix 1/3 of the meringue mixture into the rest of the batter.
Carefully fold the rest of the egg whites into the batter.
Evenly divide the batter between the two cake pans.
Bake at 350F for about 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
Wait 10 minutes after the cakes are out of the oven to remove them from the pans.
The Lemon Curd Filling:
1/4 teaspoon unflavored gelatin
1/3 cup lemon juice
1/3 cup sugar
2 large eggs
3/4 stick unsalted butter, cubed
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Place 2 tablespoons of cold water in a small bowl and sprinkle the gelatin over the water.
Let it sit for about 10 minutes until the gelatin softens.
Add some water to a medium sauce and bring it to a simmer over medium heat.
Whisk the lemon juice, eggs, and sugar in a medium bowl and place it over the simmering water.
Whisk constantly until the mixture thickens.
Do not let the mixture boil.
Take the bowl off the heat.
Whisking constantly, add the cold butter to the lemon mixture.
Add the soften gelatin and whisk until combined.
Place plastic wrap over the lemon curd.
Make sure to place it directly on the surface of the curd so that a film doesn’t form.
Chill for 4 hours.
Whip the heavy cream until it reaches the soft peak state.
Add the powder sugar and vanilla to the heavy cream while it whips.
Continue to whip until it reaches medium peak.
Mix the curd to loosen it.
Fold the heavy cream into the curd.
Refrigerate until you are ready to use it.
The Meringue Frosting:
3/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup mixed berry jam
Mix 3/4 cup sugar, 1/4 cup water, and salt in a small saucepan.
Bring the mixture to a boil.
Only stir the mixture until its dissolved.
Heat until it reaches 240F.
Meanwhile start mixing the egg whites until frothy.
Add the cream of tartar and 2 tablespoons sugar.
While the mixer is running, add the hot syrup.
Continue to beat the egg whites until they are pale and tripled in volume.
Add the vanilla for another minute.
Use the frosting immediately.
Spread the mixed berry jam over the bottom layer of cake.
Make sure to leave a 1 inch border.
Add the lemon cream to the same layer.
Pipe a ring of the meringue frosting in the 1 inch border.
Add the top layer.
Frost the rest of the cake.