Recipe

Pistachio Cake Butter Cream Icing Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago Very flavorful and elegant looking cake. Very simple to make the decoration. I was afraid to try it but mine came out not too shabby for someone who is not a baker! Picture is not of MY cake. LOL Prep:50m Cook:30m Servings:12	Mystic_rive
	smooth elegant party cake

Does this look good? Yeah! / Nope

Fans

mnmama

ahmed1

minitindel

Ingredients

1-2/3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup butter (no substitutes), softened

2 cups sugar

1 teaspoon vanilla

1 teaspoon almond extract

1 cup buttermilk or sour milk

6 egg whites

1-1/2 cups toasted chopped pistachio nuts

2 teaspoons finely shredded orange peel

1/2 cup sugar

2 tablespoons all-purpose flour

6 egg yolks

1-1/2 cups milk

1 6-ounce package white baking bars

1-1/2 teaspoons vanilla

1/2 teaspoon almond extract

1 cup butter, softened (no substitutes)

Caramelized Pistachio shards (optional)

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

annieamie 2 years, 1 month ago said:
Oh this sounds really good! Thanks for making my mouth water so early in the morning! Great recipe!

henrie 2 years ago said:
Beautiful looking cake.

minitindel 1 year, 6 months ago said:
OMG THAT IS BEAUTIFUL AND ALOT OF WORK TOO BUT WORTH IT THANK YOU

mystic_river1 1 year, 6 months ago said:
Thanks Miss Mini for your comment and rating on Pistachio Cake Butter Cream Icing
This one is for a very special occasion because you are right it is a lot of work and...worth it!joymarie

ahmed1 1 year, 6 months ago said:
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.

Add a Comment