Finely grind 1-1/2 cups of pistachios in food processor. Chop the remaining 1/2 cup for decorating cake.
Beat butter until creamy. Add in sugar, vanilla & almond extract, and eggs until combined.
Next whisk together finely grinder pistachios, flour, baking powder and sea salt.
Alternate adding in dry ingredients & Milk/sour cream until all blended.
In another dry bowl you will beat 3 egg whites until stiff peaks show. Fold this into the batter mixture.
Once combined pour into 3 pans that are oiled and put into oven. 27-32 min. For a taller cake like in my photos you can double this recipe making 6 layers (which will also feed more!)
Blend together all frosting ingredients until well combined. (butter should be room temp if not heat in microwave for 30 sec at a time). I sometimes also double the recipe for a thick layer on the outside.
Once cake is done baking let cool in pan for 15 min and transfer to cooling rack for another 15.
Ice layers of cake and do a thin layer around for a “crumb layer” that will catch all the crumbs and make a base for the final layer. Place in fridge for 30 min and then do another final layer. Smooth, textured, whatever you desire! Add the remaining pistachios to decorate!
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