Pistachio Petit-Four Cake

Directions for the cake:

To prepare, preheat the oven to 350°F/175°C and butter three 8-inch cake pans. Line the bottom of each with wax paper and butter the paper as well. Put 1/2 cup of the pistachios in a food processor, add the sugar and pulse just enough to grind them finely.

To prepare the cake batter, pour the pistachios into a stand mixer (or large bowl) with the butter, milk, and vanilla. Mix on medium until the mixture has a whipped consistency and the colour lightens. Reduce speed to low and add eggs one at a time until fully incorporated.

To bake the cakes, pour the batter evenly between the three pans. Cook for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes then turn out onto wire racks and carefully peel off the paper liners. Cool completely.

To make the marzipan, crumble the almond paste into a large mixing bowl. Use an electric mixer on low speed to soften the almond paste. Add the confectioners’ sugar /powdered sugar and corn syrup and beat until smooth. Wrap in plastic wrap and rest at room temperature for 1-2 hours.

To make the ganache, coarsely chop the chocolate and place in a heatproof bowl. Heat the cream over medium until it begins to simmer. Pour the hot cream over the chocolate and let stand for 5 minutes then whisk until smooth. (Tip: The ganache needs to be used immediately or it will set and harden again.)

To roll out the marzipan, cut the rested marzipan into 1/3’s and roll each out to about 1/8-inch thickness, using powdered sugar to keep the discs from sticking to the counter. Set one of the cake pans you used upside down on the marzipan sheets and trim around each with a small knife to make an 8-inch round. Feel free to save the scraps for decorations, or a tasty snack!

To assemble the cake, place one cake layer on a cake board, flat side up. Spread 1/4 cup of the preserves evenly over the top, leaving a 1/4-inch margin all around. Place one marzipan round on top of the preserves and spread 1/3 cup of the Dark Ganache Glaze over the marzipan so that it completely covers the surface. Repeat with the second cake layer, adding more preserves, another round of marzipan, and more of the ganache. Top the cake with the third layer. Spread the last of the apricot preserves over the top of the cake and cover it with the last round of marzipan. Pour the remaining ganache glaze over the cake, in several additions, spreading to coat the top and sides. Allow the ganache to set then garnish the cake with the reserved pistachios and any marzipan decorations you like. Chill in the refrigerator and serve with yogurt or soft whipped cream.