AT A GLANCE
The liquid content of yoghurt varies from brand to brand, but what you need for this recipe is the thickest you can find. The key is to drain it until it has a very thick, spreadable consistency. To quicken the process, divide the yoghurt between two muslin-lined sieves or colanders, suspended above large bowls. Serve the cake with extra strawberries and orange segments if you like - blood oranges, when in season, work well. You'll need to begin this recipe a day ahead.
|01||Spoon yoghurt into a large muslin-lined sieve placed over a bowl, cover and refrigerate for 24 hours to drain.|
|02||Meanwhile, for pistachio dacquoise, preheat oven to 180C. Process pistachios, icing sugar and flour until finely ground, set aside. Whisk eggwhites until soft peaks form, then, with motor running, gradually add sugar and whisk until stiff and glossy. Fold in pistachio mixture and orange rind, then spread evenly onto two 20cm x 30cm baking trays lined with baking paper. Bake until light golden (5-7 minutes), loosen edges with a palette knife, invert onto baking paper, peel baking paper from cake, cool completely, then cut dacquoise into four 8cm x 26cm rectangles, trimming edges.|
|03||Place one piece of dacquoise in the base of an 8cm x 26cm cake tin lined with plastic wrap, spread with yoghurt to 5mm thick, smooth top, then add a layer of sliced strawberries, overlapping slightly. Repeat with remaining dacquoise pieces, yoghurt and strawberries, finishing with a layer of dacquoise (there may be a little yoghurt left over). Cover with plastic wrap and refrigerate until firm (1-2 hours).|
|04||Meanwhile, combine honey and orange juice in a small saucepan and stir over medium heat to combine, then refrigerate to cool completely. To serve, carefully turn out cake, top with extra strawberries and serve with honey syrup. Cake is best eaten on day of making.|