Strawberry and Pistachio Fantastik Cake

Pistachio Chantilly Cream: Prepare the Chantilly cream: put the cream in a saucepan with the fleur de sel and bring to a boil. Meanwhile, chop the chocolate with a knife and place it in a bowl. Add Cremadelizia Pistacchio Babbi. Pour the cream over the chocolate and pistachio cream. Mix with a spatula to dissolve the ingredients to obtain a smooth cream. Cover with cling film and let it cool. Place the mixture in the fridge for at least one night.

Sablé crust: Sift the flour and icing sugar into a bowl. Add the room-temperature butter and the fleur de sel. Beat the mixture with a flat beater. Place the mixture in a greased and floured Ø 18 cm baking pan. Spread it out with a spatula and cook in a preheated oven at 180 °C for 8 minutes. Meanwhile, prepare the pistachio trocadero biscuit.

Pistachio Trocadero: Sift the icing sugar, the pistachio flour and the starch into a bowl. Add the almond flour, the Cremadelizia Pistacchio Babbi, the egg yolks and 40 g of egg whites. Mix the ingredients with a flat beater. Set aside.  Whisk the remaining egg whites, adding the caster sugar. Stir the whipped egg whites into the almond and pistachio mixture. Fold gently with a spatula. Finally, add the butter melted in a saucepan. Stir to mix and obtain a homogeneous mixture. Spread the mixture in the baking pan containing the sablé crust, covering it completely. Cook in a preheated oven at 180 °C for about 15 minutes. Remove from the oven and let it cool.

Strawberry compote: Whisk the strawberries, pour the strawberry puree into a saucepan. Add the glucose and pectin. Bring to a boil, stirring with a spatula. Remove the pan from the heat and let it cool completely.

Caramelised pistachios: Pour the water into a saucepan and add the sugar. Boil until thick bubbles form. Add the pistachios and a pinch of salt. Mix very well. Spread the pistachios on baking paper and cover the surface with butter.
Bake at 160 °C for 10 minutes. Allow to cool. Then dust the pistachios with icing sugar.

Sweet mix: Whisk the pistachio Chantilly cream and place it in a sac-à-poche with a smooth nozzle. Place the cake base on a plate. Spread the strawberry compote on the surface of the cake. Pipe small dollops of Chantilly cream to cover the top of the cake.
Wash and dry the strawberries, cut them in half and decorate the cake alternating with the caramelised pistachios (I used a star-shaped mould to cut the strawberries).

Keep the cake in the fridge before serving.