Sunday, May 19 2024

This delicious dessert combines the delicate sweetness of pistachios with the lightness of sponge cake, creating a truly irresistible dessert.

Whether for a special occasion or just a fancy slice, this pistachio cream cake is sure to impress and delight your taste buds.



Servings: 10-12
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios, finely ground
For the Pistachio Cream Filling:
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/2 cup shelled pistachios, finely chopped
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine the flour, baking powder, and salt; stir into the batter alternately with the milk. Fold in the ground pistachios.
  4. Divide the batter evenly between the prepared pans.
  5. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely before assembling.
For the Pistachio Cream Filling:
  1. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and almond extract, continuing to whip until stiff peaks form.
  2. Gently fold in the chopped pistachios.
  1. Once the cakes have cooled, place one layer on a serving plate. Spread the Pistachio Cream Filling evenly over the top.
  2. Place the second cake layer on top and frost the top and sides with the remaining Pistachio Cream Filling.
  3. Garnish with additional chopped pistachios if desired.
Serve and enjoy this Pistachio Cream Cake with your loved ones, and savor the delightful combination of flavors and textures!
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