Pistachio Cream Cake

Ingredients:

Cake:

• 1 1/2 cup flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt 41/4 teaspoon fine salt 41/4 cup sugar eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup chopped pistachios, finely chopped
• 1/ 2 cups white chocolate

Frosting:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pistachios for garnish

Instructions:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Beat.
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to wet ingredients, alternating with yogurt and milk, beginning and ending with dry ingredients. Mix until well combined. Stir in chopped pistachios and white chocolate chips.
Divide the batter evenly into the prepared cake pans and smooth the top. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
For the cream:
6. In a large bowl, beat the condensed milk until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
7. Assemble the cake by placing one layer on a serving plate and spreading a generous amount of cream on top. Repeat with the remaining layers. Frost the top and sides of the cake, then decorate with finely chopped pistachios.
8. Let the cake cool for at least 30 minutes before serving to set the frosting.

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !