Pistachio Cream Cake
Notes: Make the custard sauce up to 1 day ahead or while the frosted cake chills; the cake cuts best when refrigerated at least 2 hours.
This Story Originally Appeared On sunset.com
Notes: Make the custard sauce up to 1 day ahead or while the frosted cake chills; the cake cuts best when refrigerated at least 2 hours.
I discovered this recipe a number of years ago, and it stands out as my most favorite of cakes! The combination of cardamom, citrus, poppy seeds, pistachios, then the custard sauce with sesame seed oil! Stunning flavors dance on your tastebuds!
Read MoreWonderful combination of flavors. I suggest separating the eggs, mixing the yolk in with the milk & butter and then whipping the egg whites with the sugar mix.
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