Ingredients
Sifted cake flour (1 1/2c) butter or margarine (2 tablespoons) and grated orange rind (1 teaspoon), and grated lemon zest (1 tsp) Poppy (2 tbsp), coarsely chopped roasted pistachios (3/4C), baking powder (1 teaspoon), sugar (1 1/4C), eggs (3LARGE), vanilla (1 c . tea), followed by milk (1/2c), Cardamom (1/2tsp), sesame seeds followed Pudding (recipe), cream Glaze (Rezept).

Preparation Method: –
CakeTake cream with pistachio cake pans 2 round 9-inch, butter and flour. Cut wax paper and line to land, butter paper and then with the flour. Take a small bowl, combine 1 ½ cups cake flour, ½ cup pistachios, cardamom, orange zest, lemon zest, poppy seeds, baking powder, ¼ cup sugar. Take a small microwave-safe bowl, melt in the oven and place 2 tablespoons of butter to about ½ to 1 minute on high power. Then add vanilla and milk in it. Take a deep dish, eggs and 1 cup of sugar with a mixer at high speed 4 to 5 minutes until it thickens. Then add flour and milk mixture into it. Now, pour the batter evenly in greased pans. Place in oven on a medium grill and cook the cakes at 325 degrees F for about 20 to 25 minutes, until browned and edges pull from sides of pans. Remove from heat and set on cooling rack for about 10 minutes, then remove the mussels on the grill, then invert the waxed paper. When cool, the layers of cake to take a plate and place the bottom layer up with her. Place 2 cups of whipped cream and spread frosting on the cake. Then put the rest of the cake with frosting on the bottom down. Spread remaining icing over top of cake and sides of cake. Cover cake and refrigerate for about 2 hours to chill 1 day. Now, remove the lid and then the rest of pistachio nuts ¼ cup of dust on top. On each plate, place 3 to 4 tablespoons cream of sesame. Cut the cake and place it in the sauce on the plates.

Number of servings – 12 to 16