DECADENT PISTACHIO CREAM CAKE

Preparation Time

• Active Preparation: 30 minutes
• Baking Time: 25-30 minutes
• Cooling and Assembly: 1 hour
• Total Time: ~2 hours

Servings

• Serves 10-12

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup shelled pistachios, finely ground

For the Pistachio Cream Filling

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon almond extract
• ½ cup shelled pistachios, finely chopped

Method

1. Prepare the Cake

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt.
• Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until smooth.
• Fold in Pistachios: Gently fold in the finely ground pistachios.
• Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.

2. Prepare the Pistachio Cream Filling

• Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form.
• Add Sugar and Extract: Gradually add the powdered sugar and almond extract, continuing to whip until stiff peaks form.
• Fold in Pistachios: Gently fold in the chopped pistachios.

3. Assemble the Cake

• Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of the Pistachio Cream Filling evenly over the top.
• Add Second Layer: Place the second cake layer on top and frost the top and sides with the remaining Pistachio Cream Filling.
• Garnish: Sprinkle additional chopped pistachios over the top for decoration, if desired.

4. Serve

• Slice and Enjoy: Serve this Pistachio Cream Cake chilled or at room temperature.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information (Per Serving)