Reviews (2) Add Rating & Review 8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 02/27/2011 In the 3rd step above it says to add 1/3 cup of the puree. What should I do with the remainder of the puree? It never says. Martha Stewart Member Rating: Unrated 11/01/2010 Made this on Saturday (10/30) and it was fantastic! It did kind of explode off the pan ...I think I'll cut it down to 7 eggs. SO good, looking forward to having it again.
Back to Blackberry Cloud Cake with Pistachios All Reviews for Blackberry Cloud Cake with Pistachios - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Blackberry Cloud Cake with Pistachios Credit: Raymond Hom Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 10-inch cake
Ingredients Ingredient Checklist 3 containers (6 ounces each) blackberries (about 4 1/3 cups) 1 1/2 cups plus 2 tablespoons granulated sugar Vegetable oil cooking spray, for parchment 8 large egg whites, room temperature 2 tablespoons cornstarch 1 tablespoon white-wine vinegar 1 teaspoon pure vanilla extract 1 1/4 cups cold heavy cream 1/4 cup confectioners’ sugar, plus more for dusting 1/2 cup shelled salted pistachios, chopped
Cook’s Notes Make ahead: Berries can be refrigerated for up to 1 day. Storage: Rolled cake can be refrigerated for up to 4 hours.
Gallery Blackberry Cloud Cake with Pistachios Credit: Raymond Hom
Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 10-inch cake
Gallery
Blackberry Cloud Cake with Pistachios Credit: Raymond Hom
Blackberry Cloud Cake with Pistachios
Credit: Raymond Hom
Blackberry Cloud Cake with Pistachios
Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 8 Yield: Makes one 10-inch cake
Recipe Summary
prep: 20 mins total: 2 hrs 25 mins
Servings: 8 Yield: Makes one 10-inch cake
prep: 20 mins
total: 2 hrs 25 mins
prep:
20 mins
total:
2 hrs 25 mins
Servings: 8
Yield: Makes one 10-inch cake
8
Makes one 10-inch cake
Ingredients
Ingredients
- 3 containers (6 ounces each) blackberries (about 4 1/3 cups) 1 1/2 cups plus 2 tablespoons granulated sugar Vegetable oil cooking spray, for parchment 8 large egg whites, room temperature 2 tablespoons cornstarch 1 tablespoon white-wine vinegar 1 teaspoon pure vanilla extract 1 1/4 cups cold heavy cream 1/4 cup confectioners’ sugar, plus more for dusting 1/2 cup shelled salted pistachios, chopped
Directions
Toss 2 containers blackberries (about 3 cups) with 2 tablespoons granulated sugar; let stand for at least 2 hours, tossing occasionally, until berries release juices. Refrigerate until ready to use.
Meanwhile, preheat oven to 325 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment; coat with cooking spray. Whisk egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Sprinkle with remaining 1 1/2 cups granulated sugar. Raise speed to high, and whisk until stiff peaks form, about 5 minutes. Whisk in cornstarch, vinegar, and vanilla. Spread meringue evenly into sheet pan. Bake, rotating halfway through, until puffed and top is pale gold, 20 to 22 minutes. Let cool in sheet pan on a wire rack.
Puree remaining container blackberries (about 1 1/3 cups) in a food processor, and strain through a fine sieve; discard solids. Whisk cream and confectioners’ sugar until soft peaks form. Add 1/3 cup puree, and whisk until stiff peaks form.
Run a knife along edge of cake to release. Generously dust top with confectioners’ sugar, and top with another piece of parchment. Flip cake, and peel off original parchment. Working with shorter end of cake facing you, spread cream on cake, leaving a 1-inch border at bottom and a 2-inch border at top. Tightly roll cake into a 10-inch log, starting with bottom edge and using parchment as a guide. Refrigerate for at least 1 hour. Trim edges of cake, and slice. Serve topped with reserved berries and sprinkled with pistachios.
Cook’s Notes Make ahead: Berries can be refrigerated for up to 1 day. Storage: Rolled cake can be refrigerated for up to 4 hours.
Cook’s Notes
Make ahead: Berries can be refrigerated for up to 1 day. Storage: Rolled cake can be refrigerated for up to 4 hours.
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 02/27/2011 In the 3rd step above it says to add 1/3 cup of the puree. What should I do with the remainder of the puree? It never says. Martha Stewart Member Rating: Unrated 11/01/2010 Made this on Saturday (10/30) and it was fantastic! It did kind of explode off the pan ...I think I'll cut it down to 7 eggs. SO good, looking forward to having it again.
Reviews (2)
Add Rating & Review 8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 02/27/2011 In the 3rd step above it says to add 1/3 cup of the puree. What should I do with the remainder of the puree? It never says. Martha Stewart Member Rating: Unrated 11/01/2010 Made this on Saturday (10/30) and it was fantastic! It did kind of explode off the pan ...I think I'll cut it down to 7 eggs. SO good, looking forward to having it again.Martha Stewart Member
Rating: Unrated 02/27/2011
In the 3rd step above it says to add 1/3 cup of the puree. What should I do with the remainder of the puree? It never says.
Rating: Unrated
Rating: Unrated 11/01/2010
Made this on Saturday (10/30) and it was fantastic! It did kind of explode off the pan …I think I’ll cut it down to 7 eggs. SO good, looking forward to having it again.
All Reviews for Blackberry Cloud Cake with Pistachios
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All Reviews for Blackberry Cloud Cake with Pistachios
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
