Pistachio Torte

A Torte is a rich, multilayered cake that's filled with Whipped Cream, Butter Cream, Mousse, Jam or Fruit.
They are cooled and glazed or garnished.
They're usually baked in a Springform Pan.
They can be made with little or no flour, with ground nuts or breadcrumbs.
They can also be topped with Meringue and sliced Almonds.

This is my Pampered Chef Springform Pan with a Tempered Glass Base.
It's my favorite Springform Pan.

Here's what you'll need:
Preheat the oven to 325 degrees.
A  9" in diameter X 2 3/4" High.
 Springform Pan (Sides and Bottom Buttered Well with Cold Butter)
Stand Mixer with a Whisk Attachment
An Electric Hand Mixer
Food Processor


Cake Ingredients :

1 2/3 Cups Raw Shelled Pistachios
6 Large Eggs, separated.
1/8 tsp Salt
3/4 C Granulated Sugar, divided.
The Zest of 1 Lemon grated on a Rasp.


Pistachio Pastry Cream Filling:

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Fold in 1 1/2 C Finely Ground Unsalted, Raw Pistachios.
Combine until Creamy Smooth.
Refrigerate and use as needed.


In a Food Processor:
Pistachios in two batches until they are finely ground like the texture of Cornmeal. Don't over process.
Set Aside.

In a Stand Mixer on Low Speed with a Whisk Attachment:
Egg Whites
Salt
Beat just until combined on Low Speed.

Increase Speed to Medium.
Beat to Soft Peak.

Add:
Gradually add 6 TBS Sugar and continue beating on Medium Speed to Stiff Peak consistency.
Set Aside.

In a Medium Bowl with an Electric Hand Mixer:
Egg Yolks
Remaining 6 TBS Sugar
Beat for 4 minutes until thick and pale.

Fold in Lemon Zest by hand.
Fold this mixture into the Egg Whites with a Large Silicone Spatula.

Fold in the Pistachios in 3 additions just until incorporated.
Don't over work the batter.

Spoon into the Cake Pan.
Tap it on a flat surface to release any air bubbles.

Bake 40 minutes.
It should begin to pull away from the pan and a toothpick in the center
should come out clean.

Remove the Pan to a Rack and cool for at least 15 minutes.
Release the sides of the Springform Pan.
Allow it to Cool Completely.

Transfer the Cake to a Large Serving Platter

Use a  long Serrated Bread Knife to Slice the Cake in half horizontally.
Set the top aside.

Spread the Bottom with a thick layer of Pistachio Pastry Cream.
Add the top layer and Frost it with additional Pastry Cream.

Enjoy!
Peace in the Kitchen!