PISTACHIO, WHITE CHOCOLATE CAKE RECIPES

Steps:

• PREPARE PISTACHIO CAKE:.
• Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
• Stir together flour, baking powder, and baking soda; set aside.
• Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
• Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
• Thoroughly wash and dry beaters.
• In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
• Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
• Pour batter into prepared pans.
• Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Remove cakes from pans and cool thoroughly on wire racks.
• PREPARE BUTTERCREAM:.
• Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
• Beat mixture with a wire whisk until combined; set aside.
• Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
• Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
• Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
• Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
• Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
• Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
• Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
• Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
• Spread between layers and over cake.
• If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
• Serve immediately or cover and store cake in the refrigerator for up to 3 days.
• Let stand at room temperature for 30 minutes before serving.
• Just before serving, if desired, top with Caramelized Pistachio Shards.
• PREPARE CARAMELIZED PISTACHIO SHARDS::.
• Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
• Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
• Bake in preheated oven 6 to 8 minutes or until lightly toasted.
• Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Do not stir.
• When sugar begins to melt, reduce heat to low.
• Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
• Remove pan from heat.
• Stir in 1/2 teaspoon hot water.
• Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
• Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
• Let cool thoroughly on foil.
• Break into pieces; store tightly covered.
• Enjoy!

Steps:

• Heat oven to 350°F. In medium bowl, combine cookie crumbs and 1/4 cup sugar; mix well. Stir in butter. Press crumb mixture in bottom of ungreased 9-inch springform pan.
• Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
• Reduce oven temperature to 325°F. Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar until very soft and creamy. Add sour cream and almond extract; beat well. Reduce speed to low; add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition.
• With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
• Bake at 325°F. for 1 hour 15 minutes to 1 hour 20 minutes or until sides of cheesecake are set and slightly puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
• To serve, remove sides of pan. Cut cheesecake into wedges.