Directions

1) Sponge cake: Preheat oven to 350F.
2) With a stand mixer, mix in the sugar and eggs until obtaining a smooth, off-white texture (5 min). Add in flour slowly folding it in (make sure not to over mix it).
3) Line a 8″ pan with butter and flour to avoid cake sticking to pan. Add mixture and cook for 20-25 minutes.
4) Let cake chill for 30 mins and slice into 3 thin layers.
5) Filling: Start by making pastry cream. Whisk together sugar and cornstarch in a medium saucepan.
6) In a separate bowl, whisk together milk and egg yolks and then add to the saucepan.
7) Turn on stove to medium heat and whisk everything until it comes to a steady boil. Let boil for about two minutes, or until bubbles at the top start to disappear.
8) Refrigerate until chilled.
9) Whip heavy cream to soft peaks (like whipped cream) and then slowly fold in 1 cup of (room temperature) pastry cream little by little to avoid curdling.
10) Meringue: Bring sugar and egg whites to a double boiler and whisk continuously until sugar is dissolved. Whisk with a stand mixer for 6 minutes until hard peaks are obtained.
11) Assembly: Place first layer of sponge cake and top with pastry cream and grounded pistachios, add second layer of sponge cake and top with pastry cream and sliced strawberries. Cover with last layer of sponge cake. Cover the cake with enough meringue and torch if desired!