Lemon-Ginger Cake with Pistachios - Restaurant Association of Nova Scotia

Ingredients

• Lemon curd
• 7 large eggs
• 4 large egg yolks
• 1 cup fresh lemon juice
• 1 cup (2 sticks) unsalted butter, diced
• 3/4 cup sugar
• 2 1/2 tablespoons (packed) finely grated lemon peel
• Cake
• 4 cups all purpose flour
• 2 1/4 cups sugar
• 5 teaspoons ground ginger
• 1 tablespoon baking powder
• 1 1/2 teaspoons fine sea salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/3 cups whole milk
• 8 large egg whites, room temperature, divided
• 1 cup blackberry preserves
• Mousse
• 1/4 cup water
• 2 teaspoons unflavored gelatin
• 4 large egg whites, room temperature
• 3 tablespoons sugar
• White chocolate curls
• 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
• 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)