Pistachio Cream Cake

This pistachio cream cake is like an actual mic drop for your next dinner party or birthday party or anything party. It's what we like to call a show stopper and so good it's guaranteed to impress everyone you choose to share it with.

📝 Ingredients

• 2 1/4 cups (10 ounces/ 300 grams) shelled, roasted and unsalted pistachios
• 1 1/2 cups (300 grams) granulated sugar
• 1 1/2 (180 grams) cups cake flour
• 3 teaspoons baking powder
• 2 1/2 teaspoons ground cardamom
• 1 1/2 teaspoon kosher salt, OR 1 teaspoon table salt
• 6 large eggs
• 3/4 cup (176 grams) full fat greek yogurt, plain and unsweetened
• 1/3 cup (76 grams) buttermilk or regular milk
• 1/4 cup + 2 tablespoons extra virgin olive oil
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• 1 recipe pistachio pastry cream, prepared without whipped cream
• 3 cups chocolate ganache (the recipe makes 1 cup; triple it to make 3 cups)

👨‍🍳 Instructions

1. 1Heat the oven to 325 degrees F. Prepare...: Heat the oven to 325 degrees F. Prepare two 8-inch round cake pans: coat the inside of the pans with vegetable shortening or softened butter. Cut a parchment paper round to fit on the bottom of both pans. Smear some shortening or butter over the parchment paper. Shake a tablespoon or two of flour around inside the pans until completely coated. Tap out the excess flour. *Here's more information about how to prepare cake pans so the cake will not stick.
2. 2Add the pistachios to a food processor and...: Add the pistachios to a food processor and pulse 5-8 times, until the nuts are coarsely chopped. Set 1/4 cup plus 3 tablespoons of the nuts aside for the topping then grind the rest of the pistachios into powder. The goal is to ground the nuts into a fine powder but stop before the mixture starts to turn into pistachio butter.
3. 3Add the sugar, flour, baking powder, cardamom, and...: Add the sugar, flour, baking powder, cardamom, and salt to the food processor and process until everything is very well blended and the pistachios are even more finely ground - at least 30 seconds. You may need to scrape the mixture out into a bowl and stir everything around if the pistachios are clumping in the processor bowl.
4. 4Add the eggs, yogurt, buttermilk, oil, vanilla, and...: Add the eggs, yogurt, buttermilk, oil, vanilla, and almond extract to a separate bowl and whisk vigorously until well combined. Add the pistachio-flour mixture to the wet ingredients and stir with a spoon until blended.
5. 5Divide the batter between the two prepared pans...: Divide the batter between the two prepared pans and set them in the center of the preheated oven. Bake the cakes for 35-45 minutes. To test that they are done, insert a toothpick in the center and remove it. If there is no evidence of raw batter on the toothpick, the cakes are done.
6. 6Allow the cakes to cool inside the pans...: Allow the cakes to cool inside the pans for 5 minutes then gently turn them out onto wire baking racks. Allow the cakes to cool completely before assembling.
7. 7Cut a piece of parchment paper into an...: Cut a piece of parchment paper into an 8-inch circle and set it on a plate. Set one of the cake layers on the parchment.
8. 8Use an offset spatula to spread about 1...: Use an offset spatula to spread about 1 cup of pistachio pastry cream over the cake into a thick even layer and place the second cake on top. Spoon another cup of pistachio pastry cream over the top of the cake and spread it into an even layer that goes all the way to the edges. Use the remaining pastry cream to coat the sides of the cake, like you would with buttercream frosting. You'll want a thin layer of pastry cream on the sides of the cake; you should be able to see the cake under the pastry cream.
9. 9Wrap a cake collar (see link below) around...: Wrap a cake collar (see link below) around the cake, pulling it tight and pressing it into the sides of the cake so it is very close fitting. Lay a piece of plastic wrap over the top to prevent the top layer of pastry cream from forming a skin and place the cake in the refrigerator for at least 3 hours and up to 48 hours.
10. 10Prepare the ganache so that it has time...: Prepare the ganache so that it has time to cool slightly. You want it to be pourable but not hot. Set a wire baking rack over a large piece of parchment paper.
11. 11Remove the cake from the refrigerator and use...: Remove the cake from the refrigerator and use a spatula to carefully transfer it to the baking rack - the parchment paper on the bottom of the cake will make this easier. Remove the cake collar. Use an offset spatula or a cake smoother to smooth the top and sides of the cake so that they are as smooth as possible.
12. 12Pour about half to two-thirds of the ganache...: Pour about half to two-thirds of the ganache over the top of the cake, starting in the center and then moving out so that the ganache runs down the sides of the cake coating the cake completely. Place the cake in the refrigerator for about an hour to allow the ganache to set. Scrape the ganache on the parchment paper back into the bowl with the remaining ganache, cover and set aside.
13. 13Gently reheat the ganache in the microwave, heating...: Gently reheat the ganache in the microwave, heating it in 10 second intervals, stirring after every interval, until it returns to a pourable consistency.
14. 14Set the cake, still on the baking rack,...: Set the cake, still on the baking rack, over a fresh sheet of parchment paper. Pour the remaining ganache over the cake, starting in the center and then moving out so that the ganache runs down the side of the cake to give it a second coating. (If you have enough ganache left over for a third coating, repeat the process once more.)
15. 15Immediately sprinkle the reserved chopped pistachios around the...: Immediately sprinkle the reserved chopped pistachios around the perimeter of the top of the cake. Place the cake in the refrigerator for another hour to allow the ganache to set.
16. 16Use a spatula to carefully transfer the cake...: Use a spatula to carefully transfer the cake to a serving plate. Refrigerate until ready to serve. The cake will keep well in the refrigerator for up to 3 days.