Flower Petal And Pistachio Sponge Cake With Mixed Fruit Compote

Recipe Ingredients

6		Eggs - separated
1 1/2 cups	297g / 10oz	Sugar
1 1/2 cups	93g / 3.3oz	Flour
1 cup	237ml	Ground pistachio nuts
1 1/2 cups	139g / 4.9oz	Minced flower petals
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Vanilla extract
3/4 cup	177ml	Water
		Compote
1 cup	146g / 5.1oz	Diced apple
1 cup	146g / 5.1oz	Diced pear
1 cup	146g / 5.1oz	Diced nectarine
1 cup	146g / 5.1oz	Diced mango
1 cup	146g / 5.1oz	Diced papaya
1 cup	146g / 5.1oz	Diced pineapple
1 cup	237ml	Blackberries
1 cup	237ml	Raspberries
1 cup	237ml	Blueberries
1 cup	237ml	Strawberries
1 cup	237ml	Pansies
1 cup	198g / 7oz	Sugar
1 cup	237ml	Water
1		Cinnamon stick
1		Clove
3		Allspice

Recipe Instructions

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 Flower Petal and Pistachio Sponge Cake.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9184) - from the TV FOOD NETWORK

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