Name: Lemon-Pistachio Crunch Cake
Yield: Makes 12 servings
Ingredients: 8 large egg yolks; 3/4 cup sugar; 1/2 cup fresh lemon juice; 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes; 2 tablespoons (packed) grated lemon peel; 1/8 teaspoon salt; 2/3 cup sugar; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup water; 1/2 teaspoon baking soda; 1cup natural unsalted pistachios (about 5 ounces); 2 1/2 cups chilled whipping cream, divided; 8 ounces high-quality white chocolate, chopped; 1/8 teaspoon salt; 3 1/2 cups cake flour; 4 teaspoons baking powder; 3/4 teaspoon salt; 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature; 2 cups sugar, divided; 1 tablespoon vanilla extract; 2 teaspoons grated lemon peel; 1 1/2 cups whole milk; 8 large egg whites

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photo by MARK THOMAS

Lemon curd separates the layers of this fine-crumbed, very-special-occasion cake. Get started at least one day ahead: The frosting base and lemon curd must chill overnight before using. For the frosting, high-quality white chocolate (such as Lindt or Perugina) works best.

Recipe notes

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