If you are lucky enough to live in New York or have visited, you may be part of the cult following of Momofuku's Milk Bar. With a couple of locations around the city and an online shop, Milk Bar is the brain child of baker Christina Tosi. She combines interesting ingredients to create amazing treats that anyone with a sweet tooth will appreciate. From her crack pie that gives you a major sugar high to her cereal milk concoctions, her treats are truly unique and unbelievably good. So, when she came out with a Milk Bar cookbook a few years ago with the recipes to the majority of these treats, I quickly picked it up. I have made many of the recipes over the years and among my favorite is the pistachio cake. The recipe in the book pairs the cake with a lemon curd, but I have changed mine to whipped cream raspberry filling. The result is sweet, but not overly sweet and the milk crumbs add the perfect crunch to the cake.