*  Exported from  MasterCook  *
 
              Pistachio Cake with White Chocolate Buttercream
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  cups          all-purpose flour
    4      teaspoons     baking powder
      1/2  teaspoon      baking soda
      3/4  cup           butter or margarine -- softened
    2      cups          granulated sugar
    1      teaspoon      vanilla
    1      teaspoon      almond extract
    1      cup           buttermilk
    6                    egg whites (reserve yolks for frosting)
    1 1/2  cups          chopped pistachio nuts -- toasted
    2      teaspoons     finely shredded orange peel
                         White Chocolate Buttercream
    1      cup           chopped pistachio nuts -- toasted
 
 Grease and lightly flour three 8x1 1/2 inch round baking pans.  Stir together
 flour, baking powder, and baking soda.  Set pans and flour mixture aside.
 
 Beat butter with an electric mixer on medium to high speed 30 seconds.  Add
 sugar, vanilla, and almond extract to butter and beat until fluffy.
  Alternately add flour mixture and buttermilk, beating on low to medium speed
 just until combined.
 
 Thoroughly wash beaters.  In a medium mixing bowl beat egg whites until stiff
 peaks form (tips stand straight).  Gently fold beaten egg whites into batter.
  Fold in the 1 1/2 cups pistachio nuts and the orange peel.
 
 Pour batter into prepared pans.  Bake in a 350 oven for 30-35 minutes or
 until a wooden toothpick inserted near the center of each cake comes out
 clean.  Cool in pans on wire racks 10 minutes.  Remove cakes from pans and
 completely cool on wire racks.  Frost with White Chocolate Buttercream.
  Press remaining pistachio nuts on sides of cake.  Cover and store cake in
 refrigerator for up to 3 days.  Let stand at room temperature for 30 minutes
 before serving.  Makes 12 servings.
 
 
 
 
 WHITE CHOCOLATE BUTTERCREAM:
 
 In a medium mixing bowl combine 1/2 cup granulated sugar and 2 Tablespoons
 all-purpose flour; add the 6 reserved egg yolks.  Beat mixture with a wire
 whisk until combined; set aside.  In a heavy, medium saucepan heat 1 1/2 cups
 milk 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 for 2 minutes
 more.  Remove from heat.  Add 6 ounces chopped white baking bar, 1 1/2
 teaspoons vanilla, and 1/2 teaspoon almond extract.  Let stand 1 minute; stir
 until smooth.  Transfer mixture to a bowl.  Cover surface with plastic wrap
 to prevent a skin from forming; cool to room temperature.  In a medium mixing
 bowl beat 1 cup softened butter (no substitutes) 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 blended.
 
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