This recipe for a simple and festive layer cake uses smooth and creamy pistachio paste for making pastry cream. The recipe is from Martha Stewart Living, February 2016 and takes 1 hour and 20 minutes with 20 minutes of preparation time. It makes an 8-inch round cake. The ingredients include 2 sticks of unsalted butter, room temperature, plus more for pans, 2 2/3 cups cake flour, sifted, plus more for dusting, 2 1/2 teaspoons baking powder, 1/4 teaspoon coarse salt, 1 cup whole milk, room temperature, 2 cups sugar, 2 teaspoons pure vanilla extract, 4 large eggs, room temperature, 1 recipe No-Fuss Pistachio Pastry Cream, 1 recipe Basic Pistachio Layer Cake Buttercream, 1 recipe Royal Icing for Pistachio Layer Cake. The directions include preheating the oven to 325 degrees, buttering two 8-inch round cake pans, lining bottoms with parchment paper, buttering parchment and dusting with flour, whisking flour, baking powder, and salt together in a medium bowl, beating butter and sugar with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes, adding vanilla and beating until combined, adding eggs one at a time, beating until combined and scraping down bowl as needed, reducing speed to low and adding flour mixture in three batches, alternating with milk in two batches, evenly dividing batter between prepared pans, smoothing tops with an offset spatula, baking until tops are golden brown and a tester inserted into centers comes out clean, 45 to 50 minutes, cooling in pans on wire racks for 10 minutes, then inverting onto racks, removing parchment, and reinverting, letting cool completely, trimming tops with a serrated knife to level. The recipe also includes instructions for spreading pastry cream and buttercream on one cake layer, topping with the second cake layer, cut side down, freezing until firm, about 30 minutes, spreading about 1 cup buttercream thinly over sides of cake to create a crumb coat (to prevent crumbs from showing through final layer of icing; if crumb coat is uneven, it can be covered later), refrigerating until firm, about 30 minutes, and spreading remaining buttercream over cake and refrigerating until firm, at least 30 minutes, or overnight, and using a 2-inch round cookie cutter to mark
27.04.2023 @ 03:05
This recipe for a simple and festive layer cake uses smooth and creamy pistachio paste for making pastry cream. The recipe is from Martha Stewart Living, February 2016 and takes 1 hour and 20 minutes with 20 minutes of preparation time. It makes an 8-inch round cake. The ingredients include 2 sticks of unsalted butter, room temperature, plus more for pans, 2 2/3 cups cake flour, sifted, plus more for dusting, 2 1/2 teaspoons baking powder, 1/4 teaspoon coarse salt, 1 cup whole milk, room temperature, 2 cups sugar, 2 teaspoons pure vanilla extract, 4 large eggs, room temperature, 1 recipe No-Fuss Pistachio Pastry Cream, 1 recipe Basic Pistachio Layer Cake Buttercream, 1 recipe Royal Icing for Pistachio Layer Cake. The directions include preheating the oven to 325 degrees, buttering two 8-inch round cake pans, lining bottoms with parchment paper, buttering parchment and dusting with flour, whisking flour, baking powder, and salt together in a medium bowl, beating butter and sugar with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes, adding vanilla and beating until combined, adding eggs one at a time, beating until combined and scraping down bowl as needed, reducing speed to low and adding flour mixture in three batches, alternating with milk in two batches, evenly dividing batter between prepared pans, smoothing tops with an offset spatula, baking until tops are golden brown and a tester inserted into centers comes out clean, 45 to 50 minutes, cooling in pans on wire racks for 10 minutes, then inverting onto racks, removing parchment, and reinverting, letting cool completely, trimming tops with a serrated knife to level. The recipe also includes instructions for spreading pastry cream and buttercream on one cake layer, topping with the second cake layer, cut side down, freezing until firm, about 30 minutes, spreading about 1 cup buttercream thinly over sides of cake to create a crumb coat (to prevent crumbs from showing through final layer of icing; if crumb coat is uneven, it can be covered later), refrigerating until firm, about 30 minutes, and spreading remaining buttercream over cake and refrigerating until firm, at least 30 minutes, or overnight, and using a 2-inch round cookie cutter to mark