Pistachio Cake Butter Cream Icing
From mystic_river1 16 years agoIngredients
- 1-2/3 cups all-purpose flour shopping list
- 4 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 cup butter (no substitutes), softened shopping list
- 2 cups sugar shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon almond extract shopping list
- 1 cup buttermilk or sour milk shopping list
- 6 egg whites shopping list
- 1-1/2 cups toasted chopped pistachio nuts shopping list
- 2 teaspoons finely shredded orange peel shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 6 egg yolks shopping list
- 1-1/2 cups milk shopping list
- 1 6-ounce package white baking bars shopping list
- 1-1/2 teaspoons vanilla shopping list
- 1/2 teaspoon almond extract shopping list
- 1 cup butter, softened (no substitutes) shopping list
- caramelized pistachio shards (optional) shopping list
How to make it
- Preheat oven to 350 degrees F.
- Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
- Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
- Alternately add flour mixture and buttermilk , beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters.
- In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
- Gently fold beaten egg whites into batter.
- Fold in the pistachio nuts and the orange peel.
- Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool thoroughly on wire racks.
- Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
- Beat mixture with a wire whisk until combined; set aside.
- Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling.
- Remove from heat.
- Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
- Cook over medium heat until bubbly, whisking constantly.
- Cook 2 minutes more. Remove from heat.
- Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
- Let stand for 1 minute; stir until smooth.
- Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming;
- cool to room temperature.
- Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
- Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
- Spread between layers and over cake.
- pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
- Serve immediately or cover and store cake in the refrigerator for up to 3 days.
- Let stand at room temperature for 30 minutes before serving.
- Just before serving, if desired, top with Caramelized Pistachio Shards.
- Caramelized Pistachio Shards: Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.
The Rating
Reviewed by 5 people-
That one needs a whole week to make lolll however as Mini says, it realy woth the effort. Thanks for sharing my friend.Saved too.
ahmed1 in Cairo loved it -
OMG THAT IS BEAUTIFUL AND ALOT OF WORK TOO BUT WORTH IT THANK YOU
minitindel in THE HEART OF THE WINE COUNTRY loved it
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