Top Different Pistachio Layer Cake Recipes

Blueberry Pistachio Layer Cake

50 mins to make, makes 8-10 slices

Ingredients

Vegetarian

Produce

• 12 oz Blueberries

Refrigerated

• 6 Egg whites, large

Condiments

• 1 Blueberry sauce, Prepared

Baking & Spices

• 1 tsp Baking soda
• 2 3/4 cup Flour
• 3 1/4 cup Granulated sugar
• 8 cups Powdered sugar
• 1 tsp Seat salt
• 2 tsp Vanilla extract
• 1 cup White chocolate chips

Nuts & Seeds

• 1/4 cup Pistachios

Dairy

• 3 cup Butter, unsalted
• 14 tbsp Double creme
• 1/2 cup Milk
• 1 cup Sour cream, light

Liquids

• 1 cup Water

INSTRUCTIONS

1. For the blueberry sauce: Start with the blueberry syrup. In a medium saucepan, combine blueberries, granulated sugar and water. Simmer over medium heat until the sauce is reduced by half, this should take about 20 minutes. Sauce with thicken as it reduces.
2. Strain the sauce through a fine sieve, using a spatula to push the sauce through the sieve. Place the juice in the refrigerator until it’s completely cool.
3. For the cake: Preheat the oven to 350°F. Grease three 8-inch pans and line with parchment paper.
4. Using the metal bowl of your stand mixer with the whisk attachment, whisk the egg whites on medium-high speed until stiff peaks form. Remove whipped eggs whites from the bowl and set aside.
5. Change to the paddle attachment and combine unsalted butter, granulated sugar and vanilla extract. Cream together for 2-3 minutes until well combined.
6. Add the sour cream and milk to the mixing bowl and beat at a low speed until all ingredients are well combined, scraping down the bowl as needed.
7. In a separate bowl, combine the flour, salt and baking soda and stir to combine.
8. With the mixer on a low speed, slowly add the flour mixture to the bowl and continue mixing until combined, scraping down the bowl as needed.
9. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
10. Add 4 cups powdered sugar, one cup at a time and mix on low speed until incorporated into butter. The frosting will start to thicken.
11. Begin to alternate in the blueberry sauce and heavy whipping cream while alternating in additional cups of powdered sugar until all the powdered sugar, heavy cream and blueberry sauce have been added. Continue beating until all ingredients are combined and then beat it at a high speed for 1 minute to whip some additional air into the frosting.
12. For the ganache: In a microwave-safe bowl, combine the white chocolate and heavy whipping cream. Microwave at 50 percent powder for 30 seconds at a time, and stir after each 30 seconds. Repeat until the chocolate is melted and smooth. The white chocolate ganache should run smoothly off your spoon. Add additional heavy whipping cream if needed to make the ganache thinner.
13. Drizzle the white chocolate down the sides and over the top of the cake. Garnish with crushed pistachios.

Pistachio Layer Cake

Ingredients

Refrigerated

• 4 Eggs

Baking & Spices

• 6 1/2 oz All purpose flour
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 5 1/2 oz Cake flour
• 13 oz Granulated sugar
• 12 oz Powdered sugar
• 1 tsp Salt
• 1/4 tsp Vanilla extract

Nuts & Seeds

• 1 Pistachio buttercream
• 1/3 cup Pistachios, coarsely ground
• 1/4 cup Pistachios, finely ground

Bread & Baked Goods

• 1 Cake

Dairy

• 24 oz Butter, unsalted
• 10 oz Buttermilk
• 1 tbsp Heavy cream

Other

• green gel color

Instructions

1. Preheat oven to 350F.
2. Grease the bottoms and sides of 4 cake pans and line with round parchment paper. Grease the parchment too.
3. In a large bowl, sift flours, baking soda, baking powder, and salt.
4. Stir in pistachios. Set aside.
5. In the bowl of an electric mixer, cream butter until lightened in color.
6. Add sugar and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl.
7. Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl.
8. In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk into the mixer on low speed until incorporated.
9. Add pistachios, cream, and vanilla extract and beat for an additional 2 minutes.
10. Place 1 layer of cake on a serving tray and add a layer of frosting. Continue with 3 more layers of cake and frosting.
11. Frost the rest of the cake with the remaining of frosting.

Rhubarb, Pistachio and Salted Caramel Layer Cake

3 hrs to make

Ingredients

Vegetarian

Produce

• 500 g Rhubarb

Refrigerated

• 4 Eggs

Baking & Spices

• 4 tsp Baking powder
• 3/4 cup Caramel above, salted
• 1 1/2 cups Caster sugar
• 370 g Castor sugar
• 400 g Flour
• 2 tbsp Sugar
• 1/2 tsp Table salt
• 4 tsp Vanilla

Nuts & Seeds

• 1/2 cup Pistachio

Dairy

• 3 4 cup cream + 1 tbsp
• 330 g Butter
• 90 g Butter, unsalted
• 500 g Philadelphia cream cheese
• 1 cup Yogurt, plain unsweetened

Liquids

• 1/2 cup Water

METHOD

Brown Butter and Yogurt Cake

1. In a medium saucepan, heat the butter until melted. Continue cooking at a boil, stirring often, until the milk solids turn brown and the butter starts to smell nutty. This will take 5-10 minutes.
2. Remove fro, he heat immediately and pour into a bowl. Stir in the vanilla, then place in the freezer until it is about half solid (about half an hour).
3. Preheat oven to 175° and grease and line 3 x 20cm round cake tins.
4. Cream the chilled brown butter and sugar until pale and fluffy. Beat in the eggs one at a time, ensuring each is incorporated fully.
5. In a separate bowl, sift together the flour and baking powder.
6. Fold a third of the flour mixture into the creamed mixture until just combined. Fold in half the yogurt, then remaining flour, and finally the rest of the yogurt.
7. Divide batter evenly between the three tins and flatten the tops. Bake about 20 minutes, or until a skewer comes out clean and the top springs back to touch. Be careful not to overbake.
8. Cool in tins.

Rhubarb

1. Line a baking tray with baking paper. Spread the rhubarb out on the baking paper and sprinkle the sugar over the top.
2. When cool, if your rhubarb is thick (like mine was), slice the pieces in half length ways.

Salted Caramel

1. Heat the butter and cream in a small saucepan over a low heat until the butter is melted and the mixture is combined. Remove from the heat.
2. Place the sugar and water in a large pot over a high heat. Cook until the mixture reaches a dark amber colour (~175°C/350°F on a candy thermomenter), swirling the pot to allow the sugar to cook evenly.
3. When fully combined, return to the heat for 3-5 minutes, stirring constantly, to thicken it slightly.
4. Stir in the table salt and vanilla essence. Leave to cool

Cream Cheese Caramel Icing

1. Beat the cream cheese and vanilla until smooth. Add ¾ cup of the salted caramel and mix until combined.

Pistachio Layer Cake

1.5 hrs to make

Ingredients

Refrigerated

• 4 Eggs, large

Baking & Spices

• 2 1/2 tsp Baking powder
• 2 2/3 cups Cake flour
• 1 Recipe royal icing
• 1/4 tsp Salt, coarse
• 2 cups Sugar
• 2 tsp Vanilla extract, pure

Dairy

• 2 sticks Butter, unsalted
• 1 Recipe no-fuss pistachio pastry cream
• 1 cup Whole milk

Other

• 1 Recipe basic buttercream for pistachio layer cake

DIRECTIONS

1. Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment and dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.

   In a mixer fitted with the paddle attachment, beat butter with sugar on medium-high speed until light and fluffy, about 5 minutes.

   Add vanilla and beat until combined. Add eggs, one at a time, and beat until incorporated, scraping down bowl as needed. Reduce speed to low and add flour mixture in three batches, alternating with milk in two batches.

2. Divide batter evenly among prepared pans. Smooth tops with an offset spatula. Bake until tops are golden brown and a tester inserted into centers comes out clean, 45 to 50 minutes. Let cool in pans 10 minutes, then invert cakes onto a wire rack, remove parchment, reinvert, and let cool completely.

3. Stir together pastry cream and 1/3 cup buttercream. Spread pastry-cream mixture over one cake layer and top with second cake layer, cut-side down. Freeze until firm, about 30 minutes. Spread about 1 cup of buttercream in a thin layer on top of sides of cake. Refrigerate until firm, about 30 minutes.

Mini Chocolate Layer Cakes

Makes 17 mini cakes

Ingredients

Vegetarian

Refrigerated

• 4 Eggs, large

Condiments

• 1/4 cup Pistachio paste

Baking & Spices

• 1/2 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 cup Cocoa powder, natural unsweetened
• 2 cups Powdered sugar
• 1/4 tsp Salt
• 8 oz Semi-sweet chocolate
• 2/3 cup Sugar
• 3 tsp Vanilla, pure

Nuts & Seeds

• 2 tbsp Pistachios

Dairy

• 1 cup Butter, unsalted
• 2 tbsp Heavy cream

Directions:

1. Preheat the oven to 375°F (190°C). Line 17x11in (43x28cm) deep baking sheet with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
3. In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size.
4. Meanwhile, in a medium heatproof bowl, combine butter and chocolate and melt in double boiler over simmering water. Remove from heat and cool slightly. Then using a rubber spatula, gently fold in the melted chocolate mixture into the egg mixture. Add the flour mixture and gently mix until just combined. Pour the batter into the prepared baking sheet and tap a few times to get rid of bubbles. Bake for 10-12 minutes, or until inserted toothpick comes out clean.
5. Transfer onto a cooling rack to cool for 5 minutes.

Pistachio layer cake with orange cream frosting

1.5 hrs to make, serves 16-22

Ingredients

Vegetarian

Produce

• 2 tsp Orange, zest
• 1 Orange, Zest and juice of medium

Refrigerated

• 6 Eggs, yolks, large whites

Baking & Spices

• 1 tbsp Baking powder
• 1 tsp Baking soda
• 2 1/2 cups Cake flour + more
• 1/2 tsp Cream of tartar
• 1 1/2 cups Granulated sugar
• 1/3 cup Powdered sugar
• 1 tsp Salt

Oils & Vinegars

• 1/2 cup Vegetable oil

Nuts & Seeds

• 2 1/4 cup Pistachio, roasted unsalted
• 1/4 tsp Pistachio extract

Dairy

• 17 tbsp Butter, unsalted
• 4 cups Heavy cream

Liquids

• 3/4 cup Water

Instructions

1. Place the oven rack in the center of the oven and preheat to 350 degrees F.
2. Prepare 3 - 9 inch cake tins by brushing bottom and sides with melted butter.
3. Add a circle of parchment paper to the bottom of each pan and smooth out any air bubbles, brush more melted butter over parchment paper. Dust lightly with flour. Tap any excess into the sink.
4. Add the 3/4 cup pistachios to a food processor and pulse until fine.
5. To large mixing bowl add the ground pistachios, sieved 2 1/2 cups cake flour, baking powder, baking soda and salt together.
6. In a separate mixing bowl or stand mixer, add the butter and beat until light and creamy. Add 1 cup sugar, oil, egg yolks, water, orange zest, and pistachio extract. Beat until the sugar dissolves.
7. Make a well in the center of the flour mix and add the wet ingredients in batches, mixing well in between additions until well combined.
8. Clean the bowl from the wet ingredients and dry well. Add the egg whites and cream of tartar. * see note
9. Whip the egg whites using an electric mixer until they start to get foamy on a slow setting.
10. Continue on the slow setting, add the 1/2 cup sugar in a fine stream down the side of the bowl to avoid deflating the whites.
11. Once all the sugar is incorporated, turn the mixer on high and beat until stiff peaks form.
12. Carefully fold the egg white mixture into the the cake bater in batches.