Pistachio Cake with White Chocolate Buttercream
Servings: Makes 12 servings.
Prep Time: 50 mins
Total Time: 2 hrs 20 mins
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)
1. 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.
2. 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 or sour milk, beating on low to medium speed just until combined.
3. 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.
4. 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.
5. 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.
6. If desired, 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. Makes 12 servings.
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.
Nutrition information
Per serving: Calories 702, Total Fat 43 g, Saturated Fat 23 g, Cholesterol
191 mg, Sodium 558 mg, Carbohydrate 69 g, Fiber 2 g, Protein 11 g. Daily
Values: Vitamin A 28%, Vitamin C 3%, Calcium 20%, Iron 10%. Percent Daily
Values are based on a 2,000 calorie diet
Prettypinkbutterfly
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