• **Note that the vanilla bean white chocolate whipped ganache requires at least 3 hours of refrigeration time. Plan ahead!

For the pistachio cake:

• Preheat oven to 350 degrees. Butter and flour two 9 inch cake pans, adding a parchment round to prevent sticking even further. Set aside as you prepare the cake batter.
• Using a stand mixer with the paddle attachment, cream together the sugar and butter until light and fluffy.
• Add the eggs, vanilla, and greek yogurt, mixing until just combined.
• In a medium bowl, combine flour, baking soda, and salt. Whisk together. Add half to the liquid mixture, and mix until just combined. Add half the milk, mixing again. Repeat with remaining dry ingredients and milk. Fold in pistachios.
• Bake cakes for 30 minutes, or until a cake tester (or toothpick) comes out clean. Allow to cool in the pan for 5 minutes, then run a butter knife around the perimeter of the cake pans. Invert cakes on to a cooling rack and allow to completely cool until you're ready to assemble.

For the vanilla bean white chocolate whipped ganache:

• Add 100 ml heavy cream to a small saucepan, adding a split vanilla bean pod. Bring to a light simmer, and remove from heat. Allow the cream to infuse for about 30 minutes.
• Add white chocolate to a glass bowl and melt using a double boiler or microwave (just make sure you don't overheat if using the microwave which will cause it to seize).
• Remove the vanilla bean from the cream, and emulsify into the white chocolate. Once combined, add remaining 190 ml of the heavy cream (make sure it's cold).
• Cover and refrigerate at least 3 hors, preferably overnight.
• Remove from refrigerator and whisk using a hand mixer until volume increases and ganache is stable. Set aside until ready to use.

For the pistachio cream cheese frosting:

• Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl, using a hand mixer). Whip until completely combined, and light and fluffy. Add 1 cup of powder sugar, mix slowly until completely combined. Add 1 more cup of sugar, mixing utility combined. Add the pistachio cream, vanilla, almond, and salt. Mix once again Add remaining powdered sugar, missing completely to combine.

To assemble:

• Once cake layers have cooled and all components have been prepared, place one of the cake layers on a cake board or cake stand for serving. Evenly spread the ganache over the top, noting that you might have some leftover from this recipe (great with graham crackers!). Top with other cake layer.
• Spread cakes with cream cheese frosting. Top with crushed pistachios and garnish with flowers if you're so inclined! Enjoy!