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- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the ground pistachios.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Pistachio Cream Filling:
- In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the vanilla extract and pistachio paste until smooth and fully incorporated.
- Assemble the Cake:
- Once the cakes have cooled, place one layer on a serving plate.
- Spread a generous amount of the pistachio cream filling over the first layer.
- Top with the second cake layer and lightly press down to ensure the layers are even.
- Spread the remaining pistachio cream filling over the top of the cake and around the sides.
- Garnish and Serve:
- Garnish with chopped pistachios on top for a crunchy, flavorful finish.
- Refrigerate for 30 minutes before serving to allow the flavors to set.
This Luscious Pistachio Cream Cake is rich, creamy, and full of pistachio flavor—perfect for any special occasion. Enjoy every slice! Let me know how it turns out!
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