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Blackberry Cloud Cake with Pistachios

Fluffy whipped cream, soft meringue, and fresh blackberries come together for a rolled cloud cake that's lighter than air.This dessert gets its name from its billowy texture, but the nuts give it a satisfying, earthy crunch.
  • Sheryll Gill

    See the "Blackberry Cloud Cake with Pistachios" in our Blackberry Recipes gallery

  • Nicole Lott

    Blackberry Cloud Cake, from Martha Stewart. Naturally gluten-free and could be dairy-free with a whipped product - coconut cream doesn't work here, sadly. I wish I could review this better, but my attempt failed completely! I made the marshmallow sheet too far in advance, and the whole thing broke when I tried to fold it into a log, so I ended up hastily serving as a sheet. Might not try again - desserts this time-sensitive and fussy don't cut it for weeknight after-work entertaining.

  • smmawson

    Fluffy whipped cream, soft meringue, and fresh blackberries come together for a rolled cloud cake that's lighter than air. This dessert gets its name from its billowy texture, but the nuts give it a satisfying, earthy crunch. Yield: Makes one 10-inch cake serves 8 Ingredients 3 containers (6 ounces each) blackberries (about 4 1/3 cups) 1 1/2 cups plus 2 tablespoons granulated sugar Vegetable oil cooking spray, for parchment 8 large egg whites, room temperature 2 tablespoons cornstarch 1 tablespoon white-wine vinegar 1 teaspoon pure vanilla extract 1 1/4 cups cold heavy cream 1/4 cup confectioners' sugar, plus more for dusting 1/2 cup shelled salted pistachios, chopped Directions Toss 2 containers blackberries (about 3 cups) with 2 tablespoons granulated sugar; let stand for at least 2 hours, tossing occasionally, until berries release juices. Refrigerate until ready to use. Meanwhile, preheat oven to 325 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment; coat with cooking spray. Whisk egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Sprinkle with remaining 1 1/2 cups granulated sugar. Raise speed to high, and whisk until stiff peaks form, about 5 minutes. Whisk in cornstarch, vinegar, and vanilla. Spread meringue evenly into sheet pan. Bake, rotating halfway through, until puffed and top is pale gold, 20 to 22 minutes. Let cool in sheet pan on a wire rack. Puree remaining container blackberries (about 1 1/3 cups) in a food processor, and strain through a fine sieve; discard solids. Whisk cream and confectioners' sugar until soft peaks form. Add 1/3 cup puree, and whisk until stiff peaks form. Run a knife along edge of cake to release. Generously dust top with confectioners' sugar, and top with another piece of parchment. Flip cake, and peel off original parchment. Working with shorter end of cake facing you, spread cream on cake, leaving a 1-inch border at bottom and a 2-inch border at top. Tightly roll cake into a 10-inch log, starting with bottom edge and using parchment as a guide. Refrigerate for at least 1 hour. Trim edges of cake, and slice. Serve topped with reserved berries and sprinkled with pistachios. Cook's Note Make ahead: Berries can be refrigerated for up to 1 day. Storage: Rolled cake can be refrigerated for up to 4 hours.

  • HCee Mack

    Blackberry cloud cake with pistachios ~ fluffy whipped cream, soft meringue, and fresh blackberries rolled together... Martha Stewart Recipes

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