**For the Pistachio Cake:**
– 1 cup shelled pistachios, finely ground
– 1 cup all-purpose flour
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 and 1/2 teaspoons baking powder
– 1/2 teaspoon salt
**For the Meyer Lemon Mousse:**
– 1 cup heavy cream
– 1 cup Meyer lemon juice (about 6-8 lemons)
– 1 tablespoon Meyer lemon zest
– 1 cup granulated sugar
– 4 large egg yolks
– 1/4 cup cornstarch
– 1/4 cup unsalted butter, softened
**For the Mirror Glaze:**
– 2/3 cup water<!–nextpage–>
– 1 and 1/2 cups granulated sugar
– 1 cup sweetened condensed milk
– 2 cups white chocolate, chopped
– 2 tablespoons gelatin powder
– 1/2 cup cold water
– Gel food coloring (optional)
**Instructions:**
1. Preheat the oven to 350°F (175°C). Grease and line individual cake molds.
2. For the Pistachio Cake, cream together butter and sugar until light and fluffy. Add eggs one at a time, then incorporate vanilla extract.
3. In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt. Add this dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
4. Pour the batter into the prepared molds and bake for about 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool.
5. For the Meyer Lemon Mousse, heat cream, lemon juice, lemon zest, and sugar in a saucepan until it simmers. In a separate bowl, whisk together egg yolks and cornstarch. Gradually pour the hot lemon mixture into the egg mixture, then return the mixture to the saucepan. Cook until thickened, remove from heat, and stir in butter. Allow to cool.
6. Whip the remaining heavy cream until stiff peaks form. Fold the whipped cream into the cooled lemon mixture.
7. Pour the Meyer Lemon Mousse over the cooled
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