Ingredients

• 2 cups of unsalted pistachios (shelled)

• 2 ⅓ cups cake flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¾ cup or 12 Tablespoons unsalted butter (room temperature)

• 1 ¾ cup granulated sugar

• 5 large egg whites (room temperature)

• ½ cup of sour cream (room temperature)

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 1 cup whole milk, (room temperature)

• Torani Pistachio Syrup (enough to drizzle in between layers)