Pistachio Cake

Bahan-bahan (12 porsi)

• 2 cups (260g) unsalted pistachios (out of shells)
• 2 and 1/3 cups (275g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature*
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 cup (240ml) whole milk, at room temperature*
• optional: 1 tiny drop green food coloring*
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste
• optional: garnishes such as berries and leftover pistachios