Cake:
-
-
Preheat your oven to 325 degrees and line the bottom with a sheet of parchment (I do this by tracing the bottom of the cake pan onto the parchment paper and then cutting it down to size). Then grease them. Set your pans aside.
-
In your main bowl, combine the cake mix, eggs, pudding mixes, oil and water. Mix until just combined.
-
Split your batter between the two pans and bake for around 30 minutes (begin checking it around 25 minutes just to be safe).
-
Once the cakes have cooled, remove the first layer from the pan, onto your cake plate.
-
Next spread half of the whipped cream (recipe below) onto the cake in an even layer.
-
-
Place the second layer onto your first layer and spread the rest of the whipped cream evenly on the top. Sprinkle with crushed pistachios and lemon zest and refrigerate until you’re ready to serve.
Whipped Cream Topping:
-
Place the pint of cream into your mixer and begin mixing it on high. As it starts to thicken, add your sugar and most of the lemon zest (reserving a small amount to garnishing the cake).
-
Whip until it forms nice fluffy peaks (try not to over-whip it) and spread it onto the cake as per the above directions.
-
Enjoy!
NOTES
I’ve found that the easiest way to get a clean middle layer of whipped cream is to put a small portion of the whipped cream topping that you’ve reserved for to go between layers into a sandwich baggy and snip the corner off of it. Carefully use the bag the way you would a pastry bag and draw a clean line of whipped cream around the outside edge of the bottom layer and then fill it in with the remaining whipped cream.
