*  Exported from  MasterCook  *

                             Pistachio Torte

Recipe By     : Michael Roberts
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Butter -- room temperature
   1       c            Granulated sugar -- +1 tb
   5                    Eggs -- separated
     1/2   c            Dry bread crumbs
   2       c            Unsalted pistachio nuts --
                        - finely chopped
   1       c            Lemon curd -- for garnish

  Preheat oven to 350 F. Butter and flour a 9" springform pan.
  
  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. Add the bread crumbs and all but a scant
  1/4 cup of the pistachios. Beat 1 minute to combine. Set aside.
  
  In a separate copper or stainless bowl, beat the egg whites until
  soft peaks form. Add remaining 1 tb sugar and continue to beat
  until soft dry peaks form.
  
  Whisk 1/3rd of the whites into the pistachio mixture to lighten.
  Then gently fold in the remaining whites.
  
  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.
  
  Cool in the pan on a wire rack for 1 hour. Remove the sides of the
  springform pan and continue to cool torte completely.
  
  Spread 1 cup of the lemon curd garnish on top and sprinkle with the
  reserved pistachios.
  
  Yield: 8 Servings
  
  Recipe FROM: The Ma Cuisine Cooking School Cookbook

  Typed by: Karen Mintzias


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