Pistachio Cake


Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

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.



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