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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides.
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3
Bring half and half to simmer in small saucepan.
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4
Remove from heat.
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5
Add chocolate and vanilla and stir until smooth; cool to room temperature.
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6
Finely grind pistachios with flour and baking powder in processor.
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7
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy.
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8
Add yolks 1 at a time, beating well after each addition.
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9
Beat in flour mixture alternately with white chocolate mixture in 2 additions each.
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10
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form.
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11
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
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12
Fold whites into batter in 2 additions.
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13
Divide batter between prepared pans.
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14
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
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15
Cool 10 minutes.
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16
Cut around pan sides to loosen cakes.
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17
Turn out cakes onto racks; cool completely.
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18
Hull and slice 2 baskets strawberries.
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19
Place 1 cake layer on platter.
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20
Spread 1 cup buttercream over.
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21
Arrange enough berry slices over to cover.
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22
Spread 1 cup buttercream over.
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23
Arrange another layer of sliced berries over to cover.
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24
Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries.
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25
Press gently to adhere.
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26
Spread remaining buttercream over top and sides of cake.
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27
Chill cake until buttercream is firm, about 1 hour.
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28
Knead marzipan in medium bowl to soften.
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29
Shape marzipan into disk.
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30
Dust work surface with 2 tablespoons powdered sugar.
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31
Roll out marzipan disk on powdered sugar to 9 1/2-round.
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32
Place on cake; press to adhere to top and gently press overhang onto sides of cake.
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33
Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks.
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34
Transfer to large pastry bag fitted with medium star tip.
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35
Pipe cream in side-by-side columns up sides of cake.
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36
Pipe border of rosettes around top edge of cake.
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37
Refrigerate cake until cold, at least 2 hours.
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38
(Can be prepared 1 day ahead.
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39
Cover with cake dome and keep refrigerated.
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40
Let stand at room temperature 30 minutes before continuing.)
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41
Arrange remaining whole strawberries in center of cake.
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42
Bring half and half and pistachios to boil in heavy small saucepan.
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43
Remove from heat; cover and let stand 1 hour.
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44
Whisk sugar, yolks and flour in medium bowl to blend.
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45
Bring half and half mixture to simmer; gradually whisk into yolk mixture.
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46
Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes.
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47
Mix in vanilla.
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48
Transfer to processor; blend until nuts are very finely chopped.
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49
Transfer pistachio pastry cream to bowl.
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50
Cover and cool to room temperature, about 2 hours.
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51
Using electric mixer, beat unsalted butter in large bowl until fluffy.
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52
Add pastry cream by 1/4 cupfuls, beating well after each addition.
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53
(Can be prepared 2 days ahead.
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54
Cover and refrigerate.
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55
Bring to room temperature before using.)
