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PREPARE PISTACHIO CAKE:
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Preheat oven to 350u00b0 F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
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Stir together flour, baking powder, and baking soda; set aside.
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Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
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Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
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Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
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Thoroughly wash and dry beaters.
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In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
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Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
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Pour batter into prepared pans.
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Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
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Cool in pans on wire racks for 10 minutes.
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Remove cakes from pans and cool thoroughly on wire racks.
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PREPARE BUTTERCREAM:
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Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
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Beat mixture with a wire whisk until combined; set aside.
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Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
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Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
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Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
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Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
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Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
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Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
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Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
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Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
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Spread between layers and over cake.
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If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
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Serve immediately or cover and store cake in the refrigerator for up to 3 days.
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Let stand at room temperature for 30 minutes before serving.
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Just before serving, if desired, top with Caramelized Pistachio Shards.
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PREPARE CARAMELIZED PISTACHIO SHARDS::
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Preheat oven to 350u00b0F & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
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Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
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Bake in preheated oven 6 to 8 minutes or until lightly toasted.
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Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
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Do not stir.
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When sugar begins to melt, reduce heat to low.
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Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
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Remove pan from heat.
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Stir in 1/2 teaspoon hot water.
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Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
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Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
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Let cool thoroughly on foil.
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Break into pieces; store tightly covered.
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Enjoy!
