Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 0.7 cup brown sugar soft
• 0.7 cup brown sugar soft
• 2  eggs 
• 1  egg whites 
• 1.5 cups flour all-purpose
• 3 drops drop natural food coloring green
• 0.8 cup powdered sugar 
• 1 teaspoon juice of lemon 
• 8 servings pistachios 
• 0.5 cup cream sour
• 4 oz butter unsalted

Equipment

• bowl
• oven
• wire rack
• blender
• hand mixer
• cake form
• skewers

Directions

1. Preheat oven to 190 C/ 375 F and lightly grease a ring cake pan. Set aside.In a medium bowl--and using an electric mixer-- beat sugar, eggs, and butter until creamy.
2. Add sour cream and flour and mix for a couple of minutes.
3. Pour mixture into cake pan.
4. Bake for 20 minutes or until golden brown and cooked through when tested with a skewer.To make the icing, use a standard mixer to beat the egg white until soft stiff peaks are formed.
5. Add lemon juice and sugar and food coloring. Beat for a couple of seconds more.
6. Let the cake cool on a wire rack for about 10 minutes. Then pour the royal icing/glaze onto the cake, sprinkle with chopped pistachios, and decorate as desired.