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Pistachio Layer Cake With Nougat Cream Recipe

10
Servings

Ingredients

  • For the cake
  • 8 large eggs, separated
  • 6 Tablespoon (2 3/4 ounces) sugar plus (2 3/4 ounces) sugar
  • 1 3/4 Cup (8 ounces) raw unsalted shelled pistachios
  • 1/4 Cup (1 1/4 ounces) unbleached all-purpose flour
  • 1 Teaspoon baking powder
  • For the Soaking Liquid
  • 1/2 Cup (5 ounces) low-sugar apricot jam (Smucker's brand if available)
  • 2 Tablespoon (1 ounce) water
  • 2 Tablespoon (1 ounce) Ameretto di Saronno
  • For the Nougat Cream
  • 3 Cup (24 ounces) heavy cream
  • 5 Tablespoon (3 3/4 ounces) honey
  • 2 Teaspoon orange oil (see Note) or 1 1/2 to 2 tablespoons orange liqueur
  • 1/4 Teaspoon pure almond extract
  • For Finishing
  • 2/3 Cup (2 3/4 ounces) raw unsalted shelled pistachios, toasted
  • For Serving
  • powdered sugar, optional
  • candied orange zest, optional
  • ......................
  • Note: Orange oil is a very concentrated, natural flavoring extracted from the rind of oranges, with a much purer and cleaner flavor than orange extract. Orange oil is available in fine cookware stores, or is available by mail order from general baking and equipment suppliers.