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Blackberry Cloud Cake with Pistachios

Recipe photo courtesy of Raymond Hom

Fluffy whipped cream, soft meringue, and fresh blackberries come together for a rolled cloud cake that's lighter than air. This dessert gets its name from its billowy texture, but the nuts give it a satisfying, earthy crunch.

Source: Martha Stewart Living, September 2010
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Make ahead: Berries can be refrigerated for up to 1 day. Storage: Rolled cake can be refrigerated for up to 4 hours.

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8
  • tjkrbrown
    27 FEB, 2011
    In the 3rd step above it says to add 1/3 cup of the puree. What should I do with the remainder of the puree? It never says.
    Reply
  • bettyannh
    1 NOV, 2010
    Made this on Saturday (10/30) and it was fantastic! It did kind of explode off the pan ...I think I'll cut it down to 7 eggs. SO good, looking forward to having it again.
    Reply

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