Description
A delightful layer cake featuring creamy vanilla custard and crunchy pistachios, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1 cup pistachios, finely chopped
- 1 cup heavy cream
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans with butter and parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, beat the unsalted butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Gradually add the dry mixture alternating with the milk, mixing just until combined.
- Fold in the vanilla extract and chopped pistachios gently.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
- For the custard, heat milk in a saucepan over medium heat. In another bowl, whisk together egg yolks and sugar. Slowly pour the hot milk into the egg mixture while whisking, then return to the saucepan and stir until thickened.
- Once the cakes are cool, slice the layers and spread vanilla pistachio custard between them. Top with whipped cream and crushed pistachios before serving.
Notes
Ensure to rotate your cake pans halfway through baking for even cooking. Store leftovers in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Vanilla, Pistachio, Cake, Custard, Dessert, Family Recipe