Italian Pistachio Torte Food

SICILIAN PISTACHIO CAKE

Steps:

• Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
• Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
• Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
• By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

PISTACHIO TORTE

Steps:

• For the crust, mix together the flour, butter and nuts.
• Press in the bottom of a 9 x 13 pan.
• Bake at 325 for 15 minutes.
• Let cool.
• Mix the cream cheese, powdered sugar and 1 cup cool whip.
• Spread on top of crust.
• Mix well the pudding and milk.
• Pour on top of cream cheese mixture and let set.
• Top with remaining cool whip.
• May top with chopped nuts if desired.

ITALIAN PISTACHIO TORTE

Steps:

• Heat oven to 325 degrees F. Grease and flour loaf pan, 9x5x3 inches. Beat granulated sugar, 3/4 cup butter, 1 teaspoon vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Cut cake horizontally to make 3 layers. (Mark sides of cake with toothpicks, and cut with long, thin serrated knife.)
• Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tablespoons milk and 1 1/2 teaspoons vanilla. Spread ricotta mixture over bottom and middle cake layers; stack layers. Add top cake layer.
• Heat 1/4 cup chocolate chips, 1 tablespoon butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted; cool slightly. Stir in water. Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.

GODIVA PISTACHIO TORTE

Steps:

• Make the torte--------------------.
• Preheat the oven to 300°F.
• Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen.
• Make sure that the nuts don?
• t brown.
• Increase oven temperature to 325°F.
• Butter and flour 9-inch springform pan.
• Place toasted pistachios and flour in food processor and process until medium-fine.
• Set aside.
• Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed.
• Transfer yolk mixture to a small bowl.
• Place egg whites, cream of tartar and salt in mixing bowl.
• Beat until the whites form soft peaks, using electric mixer at high speed.
• Gradually add remaining sugar and beat until stiff peaks form.
• Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest.
• Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined.
• Sprinkle in another third and fold partially again.
• Sprinkle in the remaining pistachio mixture and fold until evenly combined.
• Spread in prepared pan, mounding the batter in the center.
• Set the pan on the middle rack of the oven and bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Make the ganache--------------------.
• Heat cream in saucepan over medium heat until simmering.
• Remove from the heat and stir in chocolate until melted and smooth.
• Stir in Cognac and let cool.
• Assembly----------------------.
• Slice cooled torte in half and spread jam between the layers.
• Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula.
• Garnish with sugared pistachios.