I wanted to create a cake using some pistachio nut paste I had purchased. The resulting cake was more dense than I would have liked, so I’ll have to experiment some more. The layer in the middle is the actual paste itself. Perhaps it was the brand I used, or the fact that I incorporated too much paste into the batter itself that resulted in the dense-ness. I’m thinking next time I will incorporate the pistachio flavor into the frosting itself, and/or try a pistachio mousse filling and a more basic chiffon recipe for the cake.