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How To make Pistachio Cake with White Chocolate Buttercream
1 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter or margarine
softened
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup buttermilk
6 egg whites (reserve yolks for frosting)
1 1/2 cups chopped pistachio nuts :
toasted
2 teaspoons finely shredded orange peel
White Chocolate Buttercream 1 cup chopped pistachio nuts -- toasted
Grease and lightly flour three 8x1 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.
How To make Pistachio Cake with White Chocolate Buttercream's Videos
Pistachio Macarons From Scratch (With White Chocolate Buttercream)
This pistachio macaron recipe is based on my viral, no-fail French macaron recipe. The nuttiness of these crispy and chewy pistachio macarons pairs perfectly with the creamy, white chocolate buttercream filling! Learn how to whip your meringue, sift your ingredients, pipe your macaron batter and avoid hollow shells. If you love authentic pistachio flavor, this is the recipe for you!
FULL RECIPE ►
MACARON TEMPLATE ►
CHAPTERS ►
00:00 Intro
00:15 Grinding the pistachios
00:34 Sifting the dry ingredients
01:15 Making the meringue
01:45 What kind of mixer am I using?
02:27 Firm glossy peaks
02:43 Adding food coloring
03:07 Folding together the ingredients
04:17 Making a figure eight
05:02 Piping the macarons
06:11 Setting aside to rest
06:44 Baking the macarons
07:11 Baking on parchment vs silicone
07:24 Making white chocolate buttercream
07:58 Freezing your macarons
Pistachio Macarons ►
1 ounce (28 g) almond flour
1 ounce (28 g) pistachio flour
4 ounces (113 g) powdered sugar
1 pinch (1 pinch) salt
2 ounces (57 g) egg whites aged overnight in the fridge and brought to room temperature
1/4 teaspoon cream of tartar
1 ounce (28 g) granulated sugar
1/2 teaspoon vanilla extract
2 drops green gel food coloring
Christophe's white chocolate ganache recipe ►
White Chocolate Ganache ►
24 ounces (680 g) White chocolate
8 ounces (227 g) heavy whipping cream
Easy Buttercream Frosting ►
12 ounces unsalted butter (room temperature) You can use salted butter but it will affect the taste and you need to leave out additional salt
12 ounces powdered sugar sifted if not from a bag
1 teaspoon vanilla extract
1/4 teaspoon salt
3 ounces pasteurized egg whites room temperature
1 tiny drop of purple food coloring (optional) for whiter frosting
OTHER VIDEOS YOU'LL LOVE ►
White chocolate bonbons:
Easy buttercream frosting:
Strawberry macarons:
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How to Make White Chocolate Ganache | Cupcake Jemma
If you watched my latest Masterclass on how to achieve a professional finish on your sugarpasted/fondant cakes, you may be wondering how to make White Chocolate Ganache. Well, wonder no longer! Here is the recipe. If you didn't watch it GO AND WATCH IT NOW!
RECIPE -
3:1 white chocolate:double cream
eg. 300g white chocolate:100g cream
EASY!
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Best Pistachio Cake Recipe | 최고의 피스타치오 케이크 레시피
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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Syrup
Sugar 25g
Water 50g
Cream amount for one layer: 70g
Cake size:17cm X 8cm
Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn't want to lose a nice green color of pistachio
피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
생크림 75g (뜨거운 상태)
피스타치오 페이스트 45g
생크림 180g (차가운 상태)
피스타치오 조콩드
계란 2개 100g
아몬드 파우더 50g
피스타치오 페이스트 50g
슈가파우더 50g
계랑 흰자 90g
설탕 30g
박력분 38g
180도에서 약 8-10분간 구워주세요.
*굽는 시간은 온도 사양과 케익 두께에 따라 달라질 수 있으니 유의하세요.
설탕 시럽
설탕 25g
물 50g
케익 사이즈 : 17cm X 8cm
한 레이어당 크림 양: 70g
피스타치오 100g
150도에서 5분간 구워주세요
*제 경험상 피스타치오를 높은 온도에서 굽게 되면, 피스타치오의 이쁜 초록색을 잃게되더라구요. 개인적으로 맛도 별로구요. 특히나 이 케익은 피스타치오로 장식할 거라서 최대한 초록빛이 날 수 있도록 낮은 온도에서 짧은 시간동안 로스팅 해주었습니다.
How to Make Pistachio Buttercream Frosting - Extra Creamy! Back to Cake Basics
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The most delicious pistachio buttercream frosting recipe ever! I love this creamy and nutty flavored frosting for cakes, cupcakes, macarons and other desserts! It’s made with butter, salted pistachios, cream, vanilla extract and confectioner’s sugar. Plus, it’s super easy to make! This recipe is part of my ‘Back to Cake Basics’ series. Use these basic recipes for creating your own cakes and desserts! I use this pistachio frosting for my ‘Pistachio Honey Baklava Cake’; stay tuned for the recipe!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:40 Making Pistachio Paste
01:37 Mixing the Butter
02:50 Making Pistachio Buttercream
04:25 Closeup Look
04:52 Piping Pistachio Buttercream
05:51 Outro
#pistachiobuttercream #frosting #cakedecorating #cakebasics #pistachios #tatyanaseverydayfood
Rose & Pistachio Mini Battenburg Cake! | Cupcake Jemma
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Pistachio Paste recipe -
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MERCH MERCH MERCH! -
Battenburg is a total classic but it is a bit boring by today's standards! So I've made it more tasty and way more fun by making it a Rose and Pistachio MINI Battenburg!!
Recipe...
For the sponge -
125g unsalted butter, soft
125g caster sugar
2 lg eggs
125g plain flour (you can use self raising too)
1/8 tsp rose extract
pink food colouring
2 tsp milk
2 tsp milk
1 tbsp pistachio paste
Vanilla buttercream
a few drops of rose extract and pink food colouring
chopped pistachio nuts and crystallised rose petals to finish
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MERCH MERCH MERCH!:
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VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
White Chocolate Pistachio Cake
#recipeoftheday #bakingrecipe #recipevideo #bakingislife #whitechocolaterecipe #pistachio #pistachiocake #springbaking