Luscious Pistachio Cream Cake

1. Bake the Pistachio Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
3. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
5. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the pans and bake for 25–30 minutes. Cool completely.

2. Make the Pistachio Cream Filling

1. In a mixing bowl, beat the mascarpone cheese and pistachio paste until smooth.
2. In another bowl, whip the heavy cream and powdered sugar to stiff peaks.
3. Gently fold the whipped cream into the mascarpone mixture. Chill until needed.

3. Prepare the Frosting

1. Beat butter until smooth and fluffy. Gradually add powdered sugar, mixing well.
2. Add vanilla extract and heavy cream, and beat until creamy. Adjust consistency as needed.
3. If desired, tint the frosting with green gel food coloring for a pistachio-inspired hue.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of pistachio cream filling on top.
2. Repeat with the second layer, then top with the final layer.
3. Frost the outside of the cake with the buttercream frosting.

5. Decorate and Serve

• Garnish the top and sides of the cake with crushed pistachios and white chocolate shavings.
• Chill the cake for at least 2 hours before slicing to allow the flavors to meld.

Would you like ideas for pairing this with a dessert wine or adding a unique twist? 😊