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Receta Sicilian Pistachio Cake with Golden Neoclassic Buttercream
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Ingredientes
- 2 large eggs, at room temperature, or 1/4 cup plus 2 tablespoons (3 fluid ounces)
- 2/3 cup, divided, sour cream
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup blanched pistachios
- 1 cup superfine sugar
- 2 cups cake flour, sifted into the cup and leveled off
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
- about 3 large egg yolks, or 3-1/2 tablespoons
- 1/4 cup plus 2 tablespoons superfine sugar
- 1/4 cup (2 fluid ounces) golden syrup or light corn syrup
- 1 teaspoon lemon juice, freshly squeezed
- 16 tablespoons (2 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon blanched pistachio nuts, slivered or coarsely chopped
View Full Recipe at Food Is My Love Lanugage
