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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
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Pistachio layer cake or Pistachio sponge cake - This Light and Fluffy Pistachio Layer Cake Is Flecked with Ground Pistachios, it’s Absolutely Divine! One bite of this pistachio layer cake is all you need. It truly is love at first bite! Hope you’re inspired. Enjoy!
pistachio cake recipe ingredients :
pistachio 1/2 cup
4 eggs
sugar 1/4 cup
cooking oil 1/3 cup
milk 1/2 cup
flour or all purpose flour (maida) - 130g
baking powder 1 tsp
pinch of green food colour
sugar 1/3 cup for egg whites
for frosting :
whipping cream 400ml
powdered sugar 1/2 cup
some pistachio on top
*** baking tray 26 inch ***
bake preheated oven 180c for 10 - 12 minutes
*** square cake ring 6 inch ***
*** CUP SIZE ***
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML
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Easy Pistachio Cake | With Rich Pistachio Cream
???? Easy Pistachio Cake
#cake #cakedecorating #pistachiocake
INGREDIENTS :
Sponge:
Plain flour - 100g
Cornstarch - 30g
Sugar - 100g
Eggs - 4
Vanilla sugar - 1tbsp
Baking powder - 1tsp
Ground pistachio - 40g
Salt - 1/4tsp
Green food color
Frosting :
White chocolate - 200g
Whipping cream - 200g
Pistachio cream - 200g
Powdered sugar - 3tbsp
Topping:
Chopped pistachio
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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
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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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Pistachio Chocolate Cake with IRISH CREAM!! Pistachio Buttercream Recipe!
FULL RECIPE HERE:
A heavenly combination of chocolate, pistachios and Irish cream! This unique and delicious chocolate cake was inspired by one of my favorite chocolate truffles. The butter cream is made with pistachio butter, Irish cream and cream cheese. Then the cake is soaked with more Irish cream to give the cake even more flavor!
Chocolate Cake Layers RECIPE:
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