Pistachio Cream Cake Recipe

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Pistachio Cream Cake
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Ingredients
13
Count
Nutrition
1682
Calories
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Ingredients:

Directions:

  1. Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
  2. In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
  3. In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
  4. In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
  5. Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
  6. Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
  7. When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 in. wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
  8. Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
  9. Cream Frosting. In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks. Use to fill and frost Pistachio Cream Cake (preceding).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1681.67 Kcal (7041 kJ)
Calories from fat 782.81 Kcal
% Daily Value*
Total Fat 86.98g 134%
Cholesterol 621.51mg 207%
Sodium 285.92mg 12%
Potassium 1993.26mg 42%
Total Carbs 193.7g 65%
Sugars 161.66g 647%
Dietary Fiber 13.57g 54%
Protein 46.19g 92%
Vitamin C 8.5mg 14%
Vitamin A 0.3mg 9%
Iron 9mg 50%
Calcium 820.4mg 82%
Amount Per 100 g
Calories 292.49 Kcal (1225 kJ)
Calories from fat 136.15 Kcal
% Daily Value*
Total Fat 15.13g 134%
Cholesterol 108.1mg 207%
Sodium 49.73mg 12%
Potassium 346.68mg 42%
Total Carbs 33.69g 65%
Sugars 28.12g 647%
Dietary Fiber 2.36g 54%
Protein 8.03g 92%
Vitamin C 1.5mg 14%
Iron 1.6mg 50%
Calcium 142.7mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.1
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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