astray recipes: Flower petal pistachio sponge cake

Categories: Dujour01
Yield: 1 servings

Measure	Ingredient
6	Eggs; separated
1½ cup	Sugar
1½ cup	Flour
1 cup	Ground pistachio nuts
1½ cup	Minced flower petals
1 teaspoon	Salt
1 teaspoon	Baking powder
1 teaspoon	Vanilla extract
¾ cup	Water
1 cup	Diced: apple; pear, nectarine,
	; mango, papaya,
	; pineapple
1 cup	Each: blackberries; raspberries,
	; blueberries,
	; strawberries
1 cup	Pansies
1 cup	Sugar cup water
1	Cinnamon stick
1	Clove
3	Whole allspice

COMPOTE

Mix all dry ingredients except sugar together. In mixing bowl, beat egg yolks until light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla until it is all mixed in. Set aside.

Whip egg whites until stiff peaks form and mix half of it into egg yolk mixture. Then carefully fold in the remaining half until completely incorporated. Bake at 350 degrees until golden brown and a knife inserted in center comes out clean.

COMPOTE:

In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into mixing bowl and mix with fresh fruit. Serve over Mixed Flower Petal and Pistachio Sponge Cake.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #CD9184 Converted by MM_Buster v2.0l.

flower petal pistachio sponge cake