FRESH GUAVA LAYER CAKE

Steps:

• To make the cake layers, position one rack in the top third and another rack in the bottom third of the oven, and preheat the oven to 325°F. Lightly spray three 9-inch nonstick cake pans with nonstick cooking spray.
• Sift the flour, baking powder, and salt into a large bowl. Whisk the eggs and vanilla together in another bowl. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the granulated sugar, beating until well blended. Add the egg mixture in three additions, beating until well blended after each addition. Then beat in the flour mixture in three additions alternately with the buttermilk, scraping down the inside of the bowl occasionally.
• Divide the batter among the prepared cake pans. Bake for 40 minutes, or until the layers are puffed and a tester inserted into the centers comes out clean. Transfer to wire racks and let the cake layers cool completely in the pans. Invert the cakes onto the racks. (The cake layers can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
• To make the guava filling, combine the guavas, 3/4 cup water, and the granulated sugar in a medium-size heavy saucepan set over medium heat. Cover and bring to a boil. Then reduce the heat to low and simmer, covered, for 5 minutes, or until the guavas begin to break and are tender. Drain the guavas, reserving the syrup. Cool both separately.
• Seed and coarsely chop half of the guavas (they may fall apart slightly). Set the chopped guavas aside. Put the seeds in a blender and add the remaining guavas, the cream cheese, and 1 cup of the reserved syrup. Blend until the mixture is smooth. Strain the mixture into a large bowl, whisking the mixture in the strainer to extract as much of the liquid as possible. (Discard the solids.) Gently mix in the chopped guavas.
• Place 1 cake layer, flat side up, on a platter. Brush 3 tablespoons of the remaining reserved syrup over the cake. Spread half of the guava filling over the top. Top with a second cake layer, brush with 3 tablespoons syrup, and spread with the remaining guava filling. Top with the third cake layer. Refrigerate until ready to frost. (Reserve the remaining syrup for another use; see page 218.)
• To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the powdered sugar. Cover and refrigerate for 25 minutes, or until firm enough to spread.
• Spread the frosting over the top and sides of the cake. Coat the sides of the cake with the pistachios. (The cake can be prepared 2 days ahead. Cover and refrigerate.)
• Cut into slices, and serve.