Three milk cake with pomegranate & pistachio

Beautiful and light cake with fantastic marshmallow topping and bright crystals of  pomegranate & pistachio. Perfect treat for summer time. Yes, it's a summer here in New Zealand. 
Start with recipe at least 1 day ahead. This is an original recipe from Cuisine magazine, but I usually divide the cake dough between two equal tins to make a two not too high cakes. Also I like to double the marshmallow topping.

For the cake:

225 gr flour,
1/4 tsp baking powder
1/4 tsp salt
5 large eggs, separated
225 gr caster sugar
1 tsp vanilla extract
2 tsp lemon juice
1/2 cup full-cream milk

Preheat the oven to 180C. Butter a 21x21 loaf or cake tin and line with baking paper.
Sift together the flour, baking powder and salt.
Place egg whites in a large bowl and whisk to firm peaks with a mixer. While still whisking, gradually add the sugar.
Turn the motor to the lowest speed and whisk in the egg yolks, vanilla and lemon juice.
Fold in the flour mix and the milk. Spoon into the tin and bake for 40 minutes until a skewer inserted in the centre comes out clean.

For the three milks

200 ml condenced milk
150 ml cream
150 ml full-cream milk

Combine all the ingredients in a jug. Turn the baked cake on to a wire rack and cool for about 10 minutes. Cut off the dark sides and discard. Place the cake in a dish slightly bigger than the cake and poke holes in the top with a skewer. Pour half oh the milk mix over, reserving the remainder. Cool overnight to soak up the milks.

For the marshmallow topping:

2 egg whites,
125 gr caster sugar,
1 tsp lemon juice,
1/2 tsp rose water,
2 sheets leaf gelatine (or 1,5 teaspoons powdered)
125 ml boiling water

Whisk the egg whites to firm peaks then gradually whisk in the sugar and finally the lemon juice and rose water. Soak the leaf gelatine in a dish of cold water for 2 minutes. Squeeze out the excess moisture then dissolve the gelatine (or add powdered here) in the boiling water. Slowly pour the gelatine into the agg mixture while whisking. Continue whisking until the mix is cool and firm (about 8 minutes).
Pile the marshmallow mixture on top of the cake. It doesn't matter if the sides are uneven as you can tide these up after it has set. Chill for at least 1 hour or for up to a day.

To serve:

1/2 cup pomegranate seeds,
1/2 cup pistachios, lightly roasted and chopped.

Remove the cake from refrigerator 30 minutes before serving. Using a knife dipped in hot water, tidy up the sides oh the marshmallow if desired then cut the cake into 6-8 pieces. Place each in a bowl and pour a little extra three-milk mix. Sprinkle with pomegranate and pistachios.



Enjoy!

Pistachio and white chocolate cake

Cake:
6 eggs
1/2 tsp cream of tartar
2/3 cup sugar
5 tbsp boiling water
180 g. peeled pistachios
2 tbsp cake flour
2 tbsp cornstarch

Filling:
5 oz white chocolate
2 cups whipping cream

To cover:
150 g white chocolate
5 tablespoons cream
3 tbsp cocoa butter (butter)

Additional: peeled and chopped pistachios for decoration

1. Make the filling a day in advance. Bring the cream to a boil and add to a chopped chocolate. Stir gently until chocolate melted and allow to cool. Keep refrigerated until next day.
2. Preheat oven at 375F. Draw eight 9" circles on a parchment paper.
3. Whip egg whites with cream of tartar until stiff peaks adding gradually 1/3 cup of sugar. Set aside.
4. Whisk egg yolks with remaining sugar until light and fluffy.
5. Put pistachios into a blender or food processor and grind very fine (until it start forming paste). Stir pistachio paste into boiling water. Add slowly to the yolks.
6. Sift flour and cornstarch over yolk mixture, add 1/3 of the whipped whites and fold in gently. Repeat with remaining whites.
7. Spoon 1/2 cup of the batter into drown circles and bake for 5-8 min until springs back, when touched. Allow to cool.
8. Whip cooled filling. Spread prepared cake circles with the chocolate filling. Do not cover sides and top of the cake with the filling.
9. To cover the cake, melt the chocolate with cream, add cocoa butter. Stir gently to blend and cover the cake top and sides. You can dust cake with shredded coconut and cover sides with chopped pistachios.



Enjoy!