Pistachio Cake with Raspberry Swiss Meringue Buttercream

The underappreciated cake taste with a kaleidoscope of flavors. This Pistachio Cake is devoid of any artificial ingredients. Its excellent flavor comes from genuine old-fashioned home cooking with authentic ingredients.

Pistachio Cake

Ingredients

For the Pistachio Cake

  • 3 Cups Cake Flour
  • 1 ,8 ounce bag Pistachos ,ground in a food processor
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 3/4 Cups Unsalted butter, softened
  • 1 3/4 Cups Sugar
  • 5 Large Egg Whites
  • 1/2 Cup Sour Cream
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 Cup Milk ,Room temperature
  • Small amount Green food coloring ,optional, if using just add a 1-2 drops at a time until desired color is achieved

For the Raspberry Puree

  • 2 ,6 ounce packages Fresh raspberries ,pureed and strained to removed seeds
  • 1/2 Cup Sugar

For the Raspberry Swiss Merringue

  • 1 1/4 Cups Sugar
  • 4 Large Egg Whites
  • 3 Sticks Unsalted butter ,softened
  • 1 teaspoon Vanilla Extract
  • Raspberry Puree ,Remove 1/4 Cup of puree for topping cake, remainder gets added to buttercream

For the garnish

  • chopped or ground pistachios ,optional
  • Freeze dried raspberries or fresh raspberries ,optional
Pistachio Cake

Instructions

For the Pistachio Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 8-inch pans and line the bottoms with wax paper or parchment. Remove from the equation.
  2. In a food processor, grind the pistachios into tiny crumbs. Just take cautious not to over-blender it to the point that it becomes pistachio butter. In the cake, use 1 1/2 cups of ground pistachios. Set aside the leftovers to use as a cake topping.
  3. 1 1/2 cups powdered pistachios, flour, baking powder, baking soda, and salt in a large mixing basin. Remove from the equation.
  4. In a large mixing basin, using a hand mixer, beat the butter and sugar together on high speed for about 3 minutes, scraping the sides and bottom of the bowl regularly. (Alternatively, a stand mixer can be used.)
  5. Beat in the egg whites until they are smooth and creamy. It takes about 2 minutes.
  6. Combine the sour cream, vanilla, and almond extract in a mixing bowl. Mix everything together until it’s smooth.
  7. If using, add food coloring and stir until the color is consistent.
  8. Mix on low speed to incorporate the flour mixture. Scrape the sides and bottom of the bowl as needed.
  9. Pour the milk into the mixture and stir until it is completely smooth. Don’t overmix the ingredients.
  10. Divide the batter evenly among the three pans. Place on the center rack of a preheated oven. Cook for 20-23 minutes, or until a toothpick inserted into the center comes out clean.

For the Raspberry puree

  1. To make a puree, mix raspberries in a blender or food processor. To remove the seeds, strain them over a fine mesh screen.
  2. Cook your puree with sugar in a small pot over medium heat. Reduce heat to a low simmer and cook for about 10 minutes after it starts to bubble.
  3. Remove from the heat and set aside to cool to room temperature.

For the Raspberry Swiss Meringue Buttercream

  1. In a medium sauce pan, combine the egg whites and sugar. Cook, swirling continually with a whisk, until the sugar has fully dissolved over medium heat. It’s done when you can rub the mixture between your fingertips without feeling the grainy texture of the sugar.
  2. Pour the mixture into a stand mixer bowl fitted with a whisk attachment. Mix on high until the liquid has cooled fully and firm peaks have formed. If you’re looking for a (Be sure it is completely cool or you will melt your butter when its added.)
  3. Using a spoonful at a time, add the butter. Mix on high until you have a spreadable consistency.
  4. Mix to incorporate all but 1/4 cup of the cooled Raspberry puree. Scrape the sides and bottom of the basin with a spatula on a regular basis.
  5. Buttercream the chilled cakes and top with the remaining 1/4 cup of raspberry purée. Piped rosettes, powdered pistachio, and freeze dried or fresh raspberries can be used to decorate.

Source: Family Table Treasures

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