Name: Lemon-Ginger Cake with Pistachios
Yield: Makes 10 to 12 servings
Ingredients: 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; 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; 2 1/2 tablespoons (packed) finely grated lemon peel; 8 large egg whites, room temperature, divided; 1 cup blackberry preserves; 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)

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Lemon-Ginger Cake with PistachiosNgoc Minh Ngo

Test-kitchen tip:

For white chocolate curls, use a thick block of high-quality white chocolate. Microwave at 5-second intervals to soften slightly. Place the block of chocolate on a clean kitchen towel on a work surface. Using a vegetable peeler, peel off the chocolate in curls.

Recipe notes

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