PISTACHIO RHUBARB LAYER CAKE WITH STICKY GINGER TOFFEE

Name: PISTACHIO RHUBARB LAYER CAKE WITH STICKY GINGER TOFFEE
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

www.gordonramsay.com

Indulge in a layers of pistachio and rhubarb with sticky ginger toffee at Gordon Ramsay.com. Perfect for dessert lovers!

View full recipe on www.gordonramsay.com

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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