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)
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 or sour milk, 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.
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
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