PISTACHIO TORTE WITH CRANBERRY CURD

By gaster16

Ingredients

• Torte:
• 3 cups (12 ounces) ground pistachios or hazelnuts
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 6 eggs, separated
• 1 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 tablespoons light olive oil or vegetable oil
• 1 teaspoon vanilla
• Curd:
• 1 package (12 ounces fresh or frozen cranberries, thawed)
• 3/4 cup granulated sugar
• 2 teaspoons grated fresh ginger
• 1/2 cup water
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 1/4 cup (1/2 stick) unsalted butter pieces at room temperature
• Whipped Cream:
• 1-1/2 cups heavy cream
• 1/2 cup confectioners sugar

Preparation

Step 1

Torte:

Heat oven to 325 degrees. Line jelly roll pan with waxed paper. Combine nuts, flour and salt in bowl. Beat whites, cream of tartar in bowl until soft peaks form. Gradually beat in 1/2 cup sugar until thick peaks form. Beat yolks and remaining sugar in bowl until light and fluffy. Beat in oil and vanilla. Fold yolk mixture into whites. Fold in nut mixture in 3 additions. spread in prepared pan. Bake at 325 degree oven 20 minutes until center springs back hen lightly pressed. Remove from pan, remove paper, cool right side up. Trim sides, cut crosswise into third. Can be made months head. Stack pieces with waxed paper, wrap, freeze.

Curd:

Simmer berries, sugar, ginger and water in saucepan 5 minutes. Force through a sieve, discard solids. Whisk cornstarch into puree. Return to saucepan. Cook 1 minute to thicken. Place in bowl, cool slightly, 15 minutes. Whisk in butter. Cool. Refrigerate. Can be made up to 5 days ahead.

Whipped Cream:

Bet cream and sugar in bowl until stiff peak form. Reserve one third for serving. To assemble, place a cake layer on serving plate. Spread half of the cranberry curd evenly over top. Top with cake layer, spread with remaining whipped cream. Top with third layer, spread on remaining curd. Serve with reserved whipped cream.