PISTACHIO RHUBARB LAYER CAKE WITH STICKY GINGER TOFFEE » Gordon Ramsay.com

Ingredients

• ¼ cup roasted salted pistachios
• ¼ cup candied ginger
• ⅓ cup (67g) sugar
• ½ vanilla bean, split lengthwise, seeds scraped
• 1 pound rhubarb stalks, red and pink parts only, sliced into 1-inch pieces diagonally
• ½ pound strawberries, hulled and sliced in half (quarters if large)
• ¼ cup (60ml) Prosecco or sparkling wine
• 1 cup (130g) cake flour
• ½ cup (63g) all purpose flour
• 1 ½ teaspoons (6g) baking powder
• Scant ½ teaspoon (2g) kosher salt
• ⅓ cup (40g) pistachio flour
• ¾ cup (161g*) browned butter, resolidified and brought to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• 2 large eggs
• ⅔ cup (157ml) buttermilk
• ½ cup (125ml) egg whites
• 1 ½ cups (340g) unsalted butter, at room temperature
• ¼ cup (60g) sour cream
• Tiny pinch kosher salt
• ½ cup (113g) unsalted butter
• ½ cup (100g) brown sugar
• ¼ cup (62g) heavy cream
• 1 tablespoon grated ginger