I would just like to thank Marie from heavenlycakeplace for schedualing 2 Passover cakes. There is no way I would have been able to plan a non-Passover cake for the day before Passover (the 28th) nor the next week, on Passover. I appreciate being included. I hope I can get my kitchen ready on time...
THANK YOU!! :)
This was just a wonderful cake!
The egg mixture.
Grind the pistachios with the sugar. I used plain old unsalted pistachios. Still it was $25 a pound (I bought 1/2 pound which was more than enough.)
Mix with butter and sourcream etc.
Watch out! The pistachios have to dry after blaching for a long time. I left them out in the paper towels overnight and they were still moist. I toasted them on 150 for an hour or two and they came out nice, dry (and toasted.) :)
You can see the parallel burn marks from the toaster's top heating element.
-The buttercream.- When the sugar and corn syrup are bubbling I pour straight from the pot to avoid pre-mature hardening.
Mix mix... I left out one of the sticks of butter since I do not like my buttercreams very buttery-tasting.
Ooh La La! Oh wait, that's French...
The pistachio's flavor was unique and delicious. I did not put the pistachios on the top of the whole cake as my kids would not have eaten it if I did. I highly recomend this cake, fancy pistachios or no!
And no, pistachio's are not mentioned in the Bible that I can tell. Sicily is not either (Venice is hinted at, but don't ask me to find it again...)