Ingredients

Let’s Cook!

• 1
  Pregeat oven to 180 degrees Celsius. Grease and line two 9-inches round baking pan.
• 2
  Ground 1 1/4 cups of pistachio in a food processor. Ground until fine powder form but be mindful that it doesn’t turn into a paste.
• 3
  In a separate mixing bowl, whisk together ground pistachio, flour, baking powder, baking soda and salts.
• 4
  In a separate bowl, mix together whole milk and sour cream. Set aside.
• 5
  In a separate bowl, cream butter with a hand or stand mixer until smooth, about 2 minutes. Add sugar and beat on high for another 2 minutes. Add vanilla, almond extract and egg. Mix until well combined.
• 6
  Alternately add the dry ingredients, and milk & cream over the butter mixture a ending with the dry ingredients. Beat over low until well combined. Set aside.
• 7
  In a separate bowl, beat the egg whites and cream of tartar with a hand or stand mixer until stiff peaks form. Using a rubber spatula, gently fold into the cake batter until incorporated.
• 8
  Equally divide the batter between the prepared pans. Bake for 35-40 minutes or until the top springs back to touch.
• 9
  Remove from oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
• 10
  To make the frosting, beat butter on high until creamy. Add vanilla, salt and powdered sugar until well combined. Add the cream cheese and beat until well combined.
• 11
  To assemble the cake, place 1 cake at the bottom and spread about 1/4 of the frosting on top. Add the second cake and frost the top and sides. Add a sprinkle of the remaining 1/4 cup pistachio on top.
• 12
  Hack: If you don’t have cake flour, you may use AP flour. For every 1 cup AP flour, remove 2 tbsp and replace with 2 tbsp cornstarch.