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150 Min 150 Min
1 Portions 1 Portion
Medium level Medium level


    Para 3 capas de pastel: 

    2 tazas de pistachos sin sal y sin cáscara  

    2 1/3 tazas de harina de almendras  

    2 cucharaditas de levadura en polvo  

    1/2 cucharadita de bicarbonato de sodio 

    1 cucharadita de sal  

    3/4 taza de mantequilla sin sal, a temperatura ambiente  

    1 3/4 de azúcar   

    5 claras de huevo, a temperatura ambiente  

    1/2 taza de nata agria, a temperatura ambiente 

    Un chorrito de Vainilla Molina Cristalina  

    1 cucharadita de extracto de almendra  

    1 taza de leche, a temperatura ambiente 



    Berries y pistachos  


    Para el frosting: 

    1 bloque de queso crema, a temperatura ambiente  

    1/2 taza de mantequilla sin sal, a temperatura ambiente  

    3 tazas de azúcar glass 

    Un chorrito de Vainilla Molina Cristalina 

    1/8 cucharadita de sal 



    For cake layers: 

    1. Process pistachios until a fine texture is obtained.  

    2. Pour into a large bowl and add flour, baking powder, baking soda, and salt. Set aside.  

    3. Beat butter and sugar on high speed until smooth and creamy.  

    4. Add egg whites and beat on high speed until blended.  

    5. Stir in sour cream, almond extract and Vainilla Molina Clear. 

    6. With mixer on low speed, add dry ingredients until incorporated.  

    7. Add milk (green food coloring, if you wish to use it) and mix.  

    8. Pour batter evenly into 3 pans.   

    9. Bake for 20-25 minutes at 350 °F or until baked.  

    10. Let cakes cool completely before frosting.  

    11. If necessary, with a large serrated knife, cut a thin layer from the top of cakes to create a flat surface, you can use it to decorate along with the frosting.  

    12. Place one layer of cake and evenly cover top with frosting. Place second layer on top and add more frosting, repeat for all layers.  

    13. Spread glaze over the entire surface. Garnish with pistachios and berries.  


    For frosting:   

    1. Beat cream cheese and butter until smooth and creamy.  

    2. Add 3 cups of powdered sugar, Vainilla Molina Clear and salt.  

    3. Beat on high for 30 seconds.  

    4. Adjust texture of frosting by adding more powdered sugar for firmer or a little milk for a runnier texture. 

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