Pistachio Torte
By: Helen Pitlick
Published: Friday, December 4, 2009 - 2:59am

Ingredients




3/4 cup Butter, room temperature
1 cup Granulated sugar, PLUS:
1 tablespoon Granulated sugar
5 Eggs, separated
1/2 cup Dry bread crumbs
2 cups Unsalted pistachio nuts finely chopped
1 cup Lemon curd, for garnish

Preparation

1 Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan. 2 In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. 3 Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1 minute to combine. Set aside. 4 In a separate copper or stainless bowl, beat the egg whites until soft peaks form. Add remaining tablespoon of sugar and continue to beat until soft dry peaks form. 5 Whisk one third of the whites into the pistachio mixture to lighten. Then gently fold in the remaining whites. 6 Pour into the prepared pan and smooth top with a spatula. Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. 7 Cool in the pan on a wire rack for 1 hour. Remove the sides of the springform pan and continue to cool torte completely. 8 Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios.