Pistachio Cake with White Chocolate Buttercream
Submitted by franky
Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
4 hrsThis three-layer pistachio cake is the kind of project that earns its place as the centerpiece of a special occasion. Buttermilk keeps the layers tender while folded-in egg whites give the crumb a light, almost cloud-like lift. Chopped pistachios and orange zest throughout the batter add crunch and a subtle citrus perfume.
The white chocolate buttercream is a custard-based frosting, not a simple powdered sugar affair. You cook egg yolks with milk into a pastry cream, melt white chocolate into it, then beat that cooled mixture into softened butter. The result is silky, not too sweet, and absolutely stable enough to frost and stack three layers.
More toasted pistachios get pressed into the sides of the frosted cake for a gorgeous green and white finish.
Chef Tips
- Beat the egg whites to stiff peaks in a completely clean, dry bowl. Any trace of fat or yolk prevents them from whipping properly.
- Fold the whites into the batter gently. Rough stirring deflates them and you lose that light texture.
- Cool the custard base completely before beating it into the butter. Warm custard melts the butter and the frosting turns soupy.
- Cover the custard surface with plastic wrap touching it directly. This prevents a skin from forming that creates lumps in the buttercream.
Variations
- Add a thin layer of raspberry jam between the cake layers for a fruity contrast.
- Use dark chocolate instead of white for the buttercream if you prefer a richer frosting.
- Dust the top with crushed freeze-dried raspberries for color and tartness.
Ingredients
Directions
Grease and lightly flour three 8×1½ 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 1½ cups pistachio nuts and the orange peel.
Pour batter into prepared pans.
Bake in a 350℉ (180℃) oven for 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 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.
WHITE CHOCOLATE BUTTERCREAM: In a medium mixing bowl combine ½ 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 1½ 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, 1½ teaspoons vanilla, and ½ 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.
Comments
