Pistachio Cream Cake w/Sesame Custard
This is a simple yet elegant cake that infuses different flavors including sesame, vanilla and pistachio. This is one of my favorite flavor combinations. If you are looking for something new to try, I would put this at the top of the list!
- 1 1/2 cups sifted cake flour
- 1/4 cups sugar
- 1 teaspoon baking powder
- 1/2 cup coarsely chopped roasted pistachios
- 2 tablespoons poppy seeds
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cardamom
- 2 tablespoons butter, melted
- 1 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 large eggs
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 5 large egg yolks
- 1 tablespoon Asian (toasted) sesame oil
- 3 tablespoons sesame seeds
- 3/4 cup sugar
- 1 cup whipping cream
- 1 3/4 cups milk
Coat 2 9" cake pans with oil and flour. Shake excess flour into trash can. Line bottoms with waxed paper cut to size; butter paper and dust with flour.
In a small bowl, mix cake flour, 1/4 cup sugar, baking powder, 1/2 cup pistachios, poppy seeds, lemon peel, orange peel, and cardamom.
In a small bowl, add melted butter, milk and vanilla.In a deep bowl, beat eggs with remaining 1 cup sugar until medium stiff peaks form (4 to 5 minutes). Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper. When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 in. wide).
Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
In a chilled large bowl, with a mixer on high speed, beat whipping cream until it holds soft, distinct peaks. Add sour cream, sugar, almond extract and vanilla extract. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend. In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.