Pistachio Cream Cake

Name: Pistachio Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 Tbsps About butter or margarine; 355 milliliters About sifted cake flour; 3 larges eggs; 1 teaspoons ground cardamom; 1 teaspoon grated lemon peel; 118 milliliters milk; 1 teaspoon grated orange peel; 177 milliliters coarsely chopped roasted pistachios (salted or unsalted); 2 Tbsps poppy seeds; 16 servings Sesame Custard Sauce; 296 milliliters sugar; 1 teaspoon vanilla

Pistachio Cream Cake might be just the dessert you are searching for. One serving contains 217 calories, 5g of protein, and 10g of fat. This recipe serves 16. From preparation to the plate, this recipe takes approximately 45 minutes. If you have orange peel, butter, milk, and a few other ingredients on hand, you can make it.

Instructions

Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.

Ingredients you will need

Butter

All Purpose Flour

In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.

Ingredients you will need

Baking Powder

Orange Zest

Poppy Seeds

Cake Flour

Lemon Peel

Pistachio Nuts

Cardamom

Sugar

Wrap

Equipment you will use

Bowl

In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute.

Ingredients you will need

Butter

Equipment you will use

Microwave

Bowl

Oven

Add milk and vanilla.

Ingredients you will need

Vanilla

Milk

In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes.

Ingredients you will need

Mounds Bar

Sugar

Egg

Equipment you will use

Blender

Bowl

Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.

Ingredients you will need

All Purpose Flour

Milk

Bake cake layers on center rack in a 325 regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.

Equipment you will use

Oven

Frying Pan

Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.

When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 in. wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim.

Ingredients you will need

Frosting

Spread

Cream

Equipment you will use

Spatula

Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.

Ingredients you will need

Frosting

Equipment you will use

Spatula

Bowl

Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce.

Ingredients you will need

Pistachio Nuts

Custard

Sesame Seeds

Sauce

Cut cake into wedges and set in sauce on plates.

Ingredients you will need

Sauce

Cream Frosting. In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks.

Ingredients you will need

Cream

Frosting

Equipment you will use

Blender

Bowl

Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks. Use to fill and frost Pistachio Cream Cake (preceding).

Ingredients you will need

Almond Extract