Strawberry cake with pistachio nuts

Grease a shape.

Cut the butter into cubes.

Wash the strawberries and remove the crowns.

Mix the flour in a bowl with half of the icing sugar, a pinch of salt and the butter with the fingertips to a crumbly dough.

Add the egg and water, knead everything with a cool hand into a dough ball.

Roll out the dough on a floured surface to a round piece of Ø 30 cm.

Line the mold with the dough, press the side well and prick many holes in the bottom with a fork.

Put the mold in the fridge for 15 minutes to allow the dough to firm.

Preheat the oven to 200 ° C.

Bake the pie bottom in the oven in 20-25 minutes until golden brown and done.

Remove the mold from the oven and allow the cake base to cool.

If you succeed, take the cake base out of the mold after 10 minutes and allow it to cool down on a rack.

In the meantime, peel the pistachio nuts and rub the sheets off in a cloth.

Roast the nuts in a dry frying pan until they turn light.

Remove the pan from the heat and sprinkle the sugar over the hot nuts, scoop them and let the sugar melt all around on the nuts.

Then scoop the nuts on a piece of parchment paper and let them cool down.

Cook in a saucepan the orange juice with the rack until there are still 2-3 tablespoons of liquid left.

Let it cool down.

In a bowl, dissolve the mascarpone with the yogurt and mix in the remaining icing sugar with the vanilla sugar and 1-2 tablespoons of the orange mixture.

Brush the cake base with jam.

Cut half of the strawberries into slices and spread them over the cake base.

Spread out the mascarpone mixture.

Halve the remaining strawberries and distribute them over the mascarpone.

Sprinkle the sweetened pistachio nuts over it.