Pistachio Layer Cake

                This cake was a bestseller at Milk Bar right off the bat. It's the perfect cake for pistachio lovers, with its layers of pistachio-flavored frosting, crumbs, and buttery, moist cake contrasted with the pop of lemon from the lemon curd.
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                Categories: dessert cake baked goods Milk Bar

                Ingredients

                • 190g pistachio paste
                • 3/4 cup glucose
                • 6 egg whites
                • 1 and 1/2 cups confectioners’ sugar
                • 1/4 cup almond flour
                • 2 tablespoons blanched almond flour
                • 3/4 cup pistachio oil
                • 1 tablespoon heavy cream
                • 1 cup flour
                • 1 and 1/2 teaspoons baking powder
                • 1 and 1/2 teaspoons kosher salt
                • For the lemon curd:
                • 3 lemons
                • 100g sugar
                • 4 eggs
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                Instructions

                1. Preheat the oven to 350°F
                2. Combine pistachio paste and glucose in the bowl of a stand mixer with the paddle attachment and beat on medium-low
                3. Add egg whites one at a time
                4. Add confectioners' sugar and both kinds of almond flour and mix
                5. Stream in pistachio oil and heavy cream and mix
                6. Add flour, baking powder, and salt and mix
                7. Pan-spray a quarter sheet pan and line with parchment or Silpat
                8. Spread cake batter in an even layer in the pan and bake for 22-25 minutes
                9. After baking, check if the cake bounces back when poked and is slightly golden brown on sides
                10. Remove cake from oven and cool on a wire rack or in the fridge/freezer