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1
To make the cake layers, position one rack in the top third and another rack in the bottom third of the oven, and preheat the oven to 325F.
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2
Lightly spray three 9-inch nonstick cake pans with nonstick cooking spray.
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3
Sift the flour, baking powder, and salt into a large bowl.
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4
Whisk the eggs and vanilla together in another bowl.
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5
Using an electric mixer, beat the butter in a large bowl until fluffy.
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6
Gradually add the granulated sugar, beating until well blended.
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7
Add the egg mixture in three additions, beating until well blended after each addition.
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8
Then beat in the flour mixture in three additions alternately with the buttermilk, scraping down the inside of the bowl occasionally.
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9
Divide the batter among the prepared cake pans.
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10
Bake for 40 minutes, or until the layers are puffed and a tester inserted into the centers comes out clean.
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11
Transfer to wire racks and let the cake layers cool completely in the pans.
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12
Invert the cakes onto the racks.
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13
(The cake layers can be prepared 1 day ahead.
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14
Cover tightly with plastic wrap and store at room temperature.)
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15
To make the guava filling, combine the guavas, 3/4 cup water, and the granulated sugar in a medium-size heavy saucepan set over medium heat.
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16
Cover and bring to a boil.
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17
Then reduce the heat to low and simmer, covered, for 5 minutes, or until the guavas begin to break and are tender.
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18
Drain the guavas, reserving the syrup.
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19
Cool both separately.
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20
Seed and coarsely chop half of the guavas (they may fall apart slightly).
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21
Set the chopped guavas aside.
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22
Put the seeds in a blender and add the remaining guavas, the cream cheese, and 1 cup of the reserved syrup.
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23
Blend until the mixture is smooth.
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24
Strain the mixture into a large bowl, whisking the mixture in the strainer to extract as much of the liquid as possible.
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25
(Discard the solids.)
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26
Gently mix in the chopped guavas.
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27
Place 1 cake layer, flat side up, on a platter.
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28
Brush 3 tablespoons of the remaining reserved syrup over the cake.
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29
Spread half of the guava filling over the top.
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30
Top with a second cake layer, brush with 3 tablespoons syrup, and spread with the remaining guava filling.
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31
Top with the third cake layer.
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32
Refrigerate until ready to frost.
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33
(Reserve the remaining syrup for another use; see page 218.)
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34
To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter, and vanilla together until light and fluffy.
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35
Gradually beat in the powdered sugar.
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36
Cover and refrigerate for 25 minutes, or until firm enough to spread.
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37
Spread the frosting over the top and sides of the cake.
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38
Coat the sides of the cake with the pistachios.
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39
(The cake can be prepared 2 days ahead.
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40
Cover and refrigerate.)
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41
Cut into slices, and serve.
