Pistachio Torte

1. 1

   Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan.

2. 2

   In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

3. 3

   Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1 minute to combine. Set aside.

4. 4

   In a separate copper or stainless bowl, beat the egg whites until soft peaks form. Add remaining tablespoon of sugar and continue to beat until soft dry peaks form.

5. 5

   Whisk one third of the whites into the pistachio mixture to lighten. Then gently fold in the remaining whites.

6. 6

   Pour into the prepared pan and smooth top with a spatula. Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.

7. 7

   Cool in the pan on a wire rack for 1 hour. Remove the sides of the springform pan and continue to cool torte completely.

8. 8

   Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.