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Pistachio Cake
Preparation info
- Makes
10 to 12
servings - Difficulty
Medium
Appears in
By Flo Braker
Published 1984
This is the quintessential dessert to show off a distinctive pistachio flavor. The technique in this dessert provides a surprise when sliced, as each serving reveals a layer of chocolate génoise buried in its blanket of gossamer-smooth Bavarian cream.
Ingredients
One 8 -inch 4 ounces ¾ cup
Method
Advance Preparations
If desired, make a template for a finishing touch: Buy acetate from an art supply store. (The joy of an acetate template is that it is reusable. To clean, run under water and pat dry.) Trace the letter P from an art book, newspaper, etc., with a pencil or felt pen. Cut it out, using a utility knife. (The thinner the acetate, the easier it is to cut. The thicker it