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!
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