The best delicious Pistachio Cake With White Chocolate Buttercream recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pistachio Cake With White Chocolate Buttercream recipe today!
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1 2/3 c All-purpose flour
4 ts Baking powder
1/2 ts Baking soda
3/4 c Butter or margarine;
-softened
2 c Granulated sugar
1 ts Vanilla
1 ts Almond extract
1 c Buttermilk
6 Egg whites (reserve yolks
-for frosting)
1 1/2 c Chopped pistachio nuts;
-toasted
2 ts Finely shredded orange peel
White Chocolate Buttercream
1 c Chopped pistachio nuts;
-toasted
Grease and lightly flour three 8×1 1/2 inch round baking pans. Stir
together flour, baking powder, and baking soda. Set pans and flour mixture
aside.
Beat butter with an electric mixer on medium to high speed 30 seconds. Add
sugar, vanilla, and almond extract to butter and beat until fluffy.
Alternately add flour mixture and buttermilk, beating on low to medium
speed just until combined.
Thoroughly wash 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 1 1/2 cups pistachio nuts and the orange peel.
Pour batter into prepared pans. Bake in a 350 oven for 30-35 minutes or
until a wooden toothpick inserted near the center of each cake comes out
clean. Cool in pans on wire racks 10 minutes. Remove cakes from pans and
completely cool on wire racks. Frost with White Chocolate Buttercream.
Press remaining pistachio nuts on sides of cake. Cover and store cake in
refrigerator for up to 3 days. Let stand at room temperature for 30 minutes
before serving. Makes 12 servings.
WHITE CHOCOLATE BUTTERCREAM:
In a medium mixing bowl combine 1/2 cup granulated sugar and 2 Tablespoons
all-purpose flour; add the 6 reserved egg yolks. Beat mixture with a wire
whisk until combined; set aside. In a heavy, medium saucepan heat 1 1/2
cups milk 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
for 2 minutes more. Remove from heat. Add 6 ounces chopped white baking
bar, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand 1
minute; stir until smooth. Transfer mixture to a bowl. Cover surface with
plastic wrap to prevent a skin from forming; cool to room temperature. In a
medium mixing bowl beat 1 cup softened butter (no substitutes) 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 blended.
Yields
12 Servings
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