Pistachio Cream Cake

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup whole milk

• ½ cup ground pistachios (unsalted and shelled)

• 1 tablespoon pistachio paste (optional, for more intense flavor)

For the pistachio cream filling:

• 1 cup heavy whipping cream

• ½ cup mascarpone cheese (or cream cheese)

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup ground pistachios (unsalted and shelled)

For the frosting:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• A handful of chopped pistachios for garnish

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Instructions:

1. Prepare the cake:

   • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

   • In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

   • Beat in the eggs one at a time, making sure each one is well incorporated. Then add the vanilla extract and mix well.

   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

   • Stir in the ground pistachios and pistachio paste (if using) for extra flavor.

   • Divide the batter evenly between the prepared cake pans and smooth the tops.

   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the pistachio cream filling:

   • In a mixing bowl, whip the heavy cream until soft peaks form.

   • In a separate bowl, combine the mascarpone cheese (or cream cheese) with powdered sugar and vanilla extract. Beat until smooth.

   • Gently fold the whipped cream into the mascarpone mixture until combined, then add the ground pistachios. Mix until smooth and creamy.

3. Prepare the frosting:

   • In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the cake:

   • Once the cakes have completely cooled, slice each cake in half horizontally, so you have 4 layers in total.

   • Place the first layer of cake on a serving plate and spread a generous amount of pistachio cream filling over it.

   • Add the second layer of cake and repeat the process, continuing to layer and fill with pistachio cream.

   • After all the layers are assembled, spread the whipped cream frosting evenly over the top and sides of the cake.

   • Garnish with chopped pistachios on top for added texture and decoration.

5. Serve and enjoy:

   • Allow the cake to chill in the refrigerator for at least 1 hour before serving to let the flavors meld together and the frosting set.

   • Slice and serve chilled. Enjoy this decadent, nutty, and creamy pistachio cake!

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Tips:

• Pistachio paste adds a deeper pistachio flavor, but if you don’t have it, ground pistachios will work just fine.

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

• Customization: If you prefer a lighter cake, you can use a sponge cake instead of a dense butter cake. You can also add a bit of rose water or orange zest to the filling for a unique twist.