Monday, 5 November 2018

Pistachio Raspberries Buttercream Cake


The frosting of this cake is a little different from the typical whipping cream with fruits topping which I used to do.  It’s supposed to create water colour effect on the cake but some how it turned out to be a disaster.   Anyway, after few attempts and I'm so thankful that it was eventually made it to the ‘finale’.


Pistachio cake layers with buttercream and fresh raspberries… they work wonderfully together.  The tangy taste of the raspberries with the fluffy and moist pistachio cake is what I like most about this cake.  


This cake is specially baked for a lovely friend’s 50th birthday.  May she always stay stunning and amazing!


INGREDIENTS


For the cake
60g            Pistachio nuts
180g          All-purpose flour
15g             Cornstarch
1 ½ tsp     Baking powder
½ tsp        Baking soda
¼ tsp        Salt
113g           Unsalted butter
120g          Castor sugar
½               Whole egg
1.5 tsp       Vanilla extract
125g           Fresh milk
1 ½            Egg whites
¼               Cream of tartar

For the Frosting:
350g         Unsalted butter
250g         Powdered sugar, sifted
¼ tsp        Salt
1 ½ tsp     Vanilla extract
4 tbsp        Whipping cream (see note)

For the filling
Buttercream
Raspberries (cut into half)



METHODS

For the cake

(1)Preheat oven to 170 Deg C.  Grease the bottom and sides of 8” cake pans with butter.  This only makes 2 layers of cakes.

(2)In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

(3)Ground pistachio nuts in a food processor until coarsely chopped and then take 2 tablespoons and add it into the dry ingredients.  Continue to ground the rest of the nuts until it comes powder.  Mix into the dry ingredients.

(4)In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes.  Add the sugar and beat until light and fluffy.  Mix in the whole egg and the vanilla until just combined.

(5)In 3 batches, alternate mixing the dry ingredients and milk into the butter.  Mix completely before adding each additional batch.  Scrape down the sides as needed.

(6)In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks.  Fold the whipped egg whites into the batter until combined.

(7)Pour batter into pans and smooth the tops.  Bake for 30-35 minutes or until toothpick comes out clean.  Cool the pan for 10 minutes before removing and cooling completely on a wire rack before slice them into half.


For the frosting

(1)Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.

(2)Turn off the mixer and add the sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

(3)Increase mixer speed to medium and add the vanilla extract, salt.  Add 2 tablespoons of cream (if you have) and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.

Note:  If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoons at a time.

For assembly of cake

(1)Place one cake layer (bottom-side up) on a serving stand.  Spread buttercream on it and top with raspberries. 

(2)Place the second cake layer on top and repeat process.



(3)Finally, top with last cake layer.  Coat a thin layer of buttercream on the cake and put it in the refrigerator to chill for about 15-20 minutes.




(4)Remove the coated cake from the refrigerator and start to apply the balance buttercream all over the cake and follow by decorating the cake.

HAPPY BAKING!