Recipe Archives->Cakes->Pistachio 06

Pistachio Cake with White Chocolate Buttercream
Makes 12 servings.
                                                                                
1 2/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cup toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbsp all-purpose flour
6 large egg yolks
1 1/2 cup milk
1 (6 oz) package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional, see below)

Preheat oven to 350 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.


Caramelized Pistachio Shards

1 Tbsp chopped pistachios
1/3 cup sugar

Preheat oven to 350 F. Line a cookie sheet with aluminum foil; coat
foil with nonstick cooking spray. Sprinkle chopped pistachios onto
prepared foil.  Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 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.

Printable version: pistachio06.txt.