Sunshine Lemon Pistachio Cake

Ingredients for the Cream:

• 200 ml (0.85 cups/6.8 fl oz) low-fat milk
• 400 ml (1.69 cups/13.6 fl oz) unsweetened whipped cream, low fat (half, 200 ml for cooking with milk, and the other half -  200 ml whipped)
• 2 large lemons
• 50 g (1.75 oz) white spelt flour 
• 130 g (4.5 oz) birch sugar
• 5 eggs

Ingredients for the Sponge:

• 5 eggs
• 3 tablespoons coconut sugar
• 2 tablespoons erythritol
• 5 tablespoons white spelt flour
• 1 tablespoon ground pistachios
• 2 tablespoons strong mint tea
• Ground pistachios is needed for the cake and sprinkling

Notes:

A total of 50 g (1.75 oz) ground pistachios is needed for the cake and sprinkling.

Since the cream needs to be cooled, it's best to start with making the cream.

I used a 32x24 cm/cca 12x9.5 in pan and cut the sponge into three strips measuring 32x8 cm/cca 12x3 in.

Instructions for the Cream

Ground the birch sugar in a grinder, but not necessary.

Whip 200 ml of unsweetened whipping cream until stiff for mixing into the lemon cream.

Peel the zest of two large lemons, preferably organic.

Put in a cooking pot low-fat milk, 200 ml unsweetened whipping cream, and lemon zest. 

Boil it for about 10 minutes, stirring occasionally.

Remove the lemon zest from the pot.

In another bowl, mix spelt flour, birch sugar, and eggs with a mixer.

Strain the boiled milk and cream mixture into this mixture. 

Mix everything well, using a hand mixer, then return the mixture to the pot where you boiled the lemon zest. 

Cook the cream over low heat, stirring continuously, until it thickens.

Pour the cream into a dish, smooth the surface and cover it with plastic wrap. 

Put the cream in the refrigerator to cool and move on to making the cake.

While the cream cools, bake the sponge as instructed.

When the cream cools down, mix the whipped cream into the lemon cream.

Instructions for the Sponge

Preheat the oven to 160°C/320°F 

Beat eggs, coconut blossom sugar and erythritol (or desired combination of sugar) until foamy. 

Add 5 heaping tablespoons of flour, ground pistachios and strong unsweetened mint tea. 

The mixture should be relatively runny compared to regular cake batters.

Pour the batter into a lightly greased baking pan lined with parchment paper and bake for about 15 minutes or until a toothpick inserted into the center comes out dry.

Assembling the Cake

Cut the cooled sponge into three equal pieces.

Spread the cream between the cake layers and on top. 

Cover the entire cake with cream and sprinkle it with ground pistachios.