Sandy’s Coconut-Pistachio Gâteau with Marzipan Filling

Name: Sandy’s Coconut-Pistachio Gâteau with Marzipan Filling
Yield: Makes one 10-inch (25-cm) double-layer cake
Cuisine: American
Ingredients: 1 tablespoon light corn syrup; 1 pound (455 g) gluten-free almond paste (I like Solo Pure); Confectioners’ sugar, for dusting; Green food coloring (optional); Toasted coconut, for garnish; 2 cups (245 g) salted pistachios, chopped, for garnish; 2 teaspoons almond extract; ¼ cup (60 ml) sour cream; ½ cup (50 g) sweetened shredded coconut, plus more for garnish; 1¼ teaspoons coconut extract; 1 cup (200 g) granulated sugar; ⅛ teaspoon cream of tartar; ½ teaspoon pure vanilla extract; 4 egg whites; 6 large eggs, separated; ½ cup (120 ml) pure olive oil; 1 cup (240 ml) milk; 2 teaspoons baking powder; ⅓ cup (40 g) cornstarch; Scant 1 cup (106 g) finely ground roasted salted pistachios; 2 cups (400 g) granulated sugar

Preparation info

Makes
one
10 inch 25 cm ) double-layer cake

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Sandy Reinlie, a genius pastry chef here in Austin, has an almost supernatural knack for combining flavors. I once asked what she considered her greatest success in the cake arena and her answer inspired this recipe. Ideally, to stay true to Sandy’s flavor alchemy, use vanilla extract from Mexico.

Ingredients

For the Cake

2½ cups (293 g) Cake & Muffin Blend
2 cups (400

Americas
Mexico
United States
Austin
Cake
Vegetarian
Gluten-free

Method

Make the cake

Preheat the oven to 350°F (175°C). Grease a 10-inch (25-cm) springform pan with butter and line the bottom with parchment paper cut to fit. Flip the the paper so both sides are greased.

In the bowl of a stand mixer fitted with