Unsalted butter, melted, as needed
16 ounces Pistachio nuts, chopped fine
106 ounces Cream cheese, softened (6 lb. 10 oz.)
3 1/2 ounces All-purpose flour
37 ounces Granulated sugar (2 lb. 5 oz.)
18 Eggs
10 fluid ounces Heavy cream
3/4 ounce Lemon zest, grated fine
3/4 ounce Orange zest, grated fine
Yield: 4 Cakes
1. Brush the sides and bottoms of four cake pans (do not use springform pans) with melted butter. Coat with an even layer of pistachio nuts.
2. Beat the cream cheese until smooth. Add the flour and sugar and beat to incorporate completely.
3. Add the eggs slowly, then stir in the cream. Stir in the zests and pour the batter into prepared pans.
4. Place the cake pans in a water bath and bake at 325°F (160°C) until set, approximately 45 minutes.
5. Cool to room temperature before inverting onto a serving tray or cake cardboard. The nut crust becomes the top of the cakes.
6. Yield: 4 Cakes, 10 In. Each
Yield: 4 Cakes
16 ounces Pistachio nuts, chopped fine
106 ounces Cream cheese, softened (6 lb. 10 oz.)
3 1/2 ounces All-purpose flour
37 ounces Granulated sugar (2 lb. 5 oz.)
18 Eggs
10 fluid ounces Heavy cream
3/4 ounce Lemon zest, grated fine
3/4 ounce Orange zest, grated fine
Yield: 4 Cakes
1. Brush the sides and bottoms of four cake pans (do not use springform pans) with melted butter. Coat with an even layer of pistachio nuts.
2. Beat the cream cheese until smooth. Add the flour and sugar and beat to incorporate completely.
3. Add the eggs slowly, then stir in the cream. Stir in the zests and pour the batter into prepared pans.
4. Place the cake pans in a water bath and bake at 325°F (160°C) until set, approximately 45 minutes.
5. Cool to room temperature before inverting onto a serving tray or cake cardboard. The nut crust becomes the top of the cakes.
6. Yield: 4 Cakes, 10 In. Each
Yield: 4 Cakes
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