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Lemon-Pistachio Crunch Cake

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Lemon-Pistachio Crunch Cake

Ingredients

  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons (packed) grated lemon peel
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup water
  • 1/2 teaspoon baking soda
  • 1 cup natural unsalted pistachios (about 5 ounces)
  • 2 1/2 cups chilled whipping cream, divided
  • 8 ounces high-quality white chocolate, chopped
  • 1/8 teaspoon salt
  • 3 1/2 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 2 cups sugar, divided
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 1 1/2 cups whole milk
  • 8 large egg whites
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