Ingredients
Method
For the pistachio cake:
- Preheat the oven to 356º F (180° C). Line a square cake pan of about 9 inches (23 cm). In a medium bowl, sift the flour with the baking powder, baking soda and salt.
- To grind the pistachios, place them in a food processor or blender and grind for a few seconds until they are completely ground.
- In a large bowl, add the butter with the sugar and cream with an electric mixer or hand whisk for 2-3 minutes until light and fluffy.
- Mix in the eggs one at a time, beating for 20 seconds after each addition. Add the vanilla extract with the sour cream and beat for 1 more minute until very smooth.
- Add the flour mixture in 2 separate additions, alternating with the buttermilk and beating after each addition. Beat for 10 seconds until smooth. Add the ground pistachios and mix with a rubber spatula just until incorporated.
- Pour the mixture into the cake pan and bake at 356º F (180° C) for approximately 40 minutes until a wooden toothpick comes out clean when inserted.
- Once ready, take the cake out of the oven and let it cool down in the pan while preparing the rest of the recipe.
For the frosting:
- In a large bowl, place the cream cheese with the butter, powdered sugar and salt. Beat with an electric mixer or a hand whisk for 4 minutes until the mixture lightens and fluffs a little.
- Add the whipping cream and beat for 1 more minute just until the mixture becomes a little thicker and creamier. It is important not to over whip. Place the frosting in the refrigerator until needed.
For the pistachio cream:
- Add the pistachios with the condensed milk to the same food processor or blender that had been used to grind the pistachios for the cake, and blend for about 5 minutes until a very smooth, slightly runny pistachio paste forms.
- Pour this mixture into a medium bowl, add the whipping cream and beat with the same electric mixer or hand whisk that was used for the frosting for about 3-4 minutes until the cream is very smooth and forms stiff peaks.
- Place the cream in a pastry bag or ziploc bag with a round small pastry tip and reserve in the refrigerator until needed.
To assemble the cake:
- When the cake is completely cool, carefully turn it out and place it on a large serving plate. Poke many holes in the top of the cake using a wooden toothpick or the handle of a wooden spoon.
- Make a small cut in the piping bag with the pistachio cream to be able to fill the cake, introducing the pastry tip with cream into the holes that had been made.
- Carefully add the frosting on the top of the cake, using a rubber spatula to spread it over the entire surface and form a thick frosting layer.
- To decorate, add some more of the leftover pistachio cream on top and swirl it to make a similar to marble pattern using a spoon. Sprinkle the chopped pistachios on top and its ready!