This cake may have a simple layer, but the leak of smooth and rich pistachio cream from the walnut dough used in making the pastry cream makes it celebratory. Source: Martha Stewart Living, February 2016. Time: 1 hour and 20 minutes. Makes one 8-inch round cake. Total time: Preparation. Ingredients: 2 unsalted butter sticks, room temperature, plus more for frying. 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 for nougat pastry cream. 1 recipe for basic buttercream for pistachio cake. 1 recipe for royal icing for pistachio cake. Directions: 1. Preheat the oven to 325 degrees. Butter two 8-inch round cake pans. Line the bottoms with parchment; butter and dust with flour, tapping out the excess. Whisk the flour with the baking powder and salt in a medium bowl. In a mixer fitted with the paddle attachment, beat the butter with the sugar on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and beat until combined. Add the eggs, one at a time, beating until incorporated, scraping the bowl as needed. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk in two batches. 2. Divide the batter evenly between the prepared pans. Smooth tops with an offset spatula. Bake until golden brown and a tester inserted in the centers comes out clean, 45 to 50 minutes. Let cool in the pans for 10 minutes, then invert onto wire racks, remove the parchment, then transfer, top side up, to the racks to cool completely. With a serrated knife, level the cake tops so they are even. 3. Mix the pastry cream together with 1/3 cup of the buttercream. Spread the pastry cream mixture over one cake layer and top with the second cake layer, bottom side up. Freeze until firm, about 30 minutes. Spread about 1 cup of the buttercream in a thin layer over the top and sides of the cake (to prevent crumbs from pulling into the final layer of frosting; its okay if the crumb
27.04.2023 @ 03:00
This cake may have a simple layer, but the leak of smooth and rich pistachio cream from the walnut dough used in making the pastry cream makes it celebratory. Source: Martha Stewart Living, February 2016. Time: 1 hour and 20 minutes. Makes one 8-inch round cake. Total time: Preparation. Ingredients: 2 unsalted butter sticks, room temperature, plus more for frying. 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 for nougat pastry cream. 1 recipe for basic buttercream for pistachio cake. 1 recipe for royal icing for pistachio cake. Directions: 1. Preheat the oven to 325 degrees. Butter two 8-inch round cake pans. Line the bottoms with parchment; butter and dust with flour, tapping out the excess. Whisk the flour with the baking powder and salt in a medium bowl. In a mixer fitted with the paddle attachment, beat the butter with the sugar on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and beat until combined. Add the eggs, one at a time, beating until incorporated, scraping the bowl as needed. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk in two batches. 2. Divide the batter evenly between the prepared pans. Smooth tops with an offset spatula. Bake until golden brown and a tester inserted in the centers comes out clean, 45 to 50 minutes. Let cool in the pans for 10 minutes, then invert onto wire racks, remove the parchment, then transfer, top side up, to the racks to cool completely. With a serrated knife, level the cake tops so they are even. 3. Mix the pastry cream together with 1/3 cup of the buttercream. Spread the pastry cream mixture over one cake layer and top with the second cake layer, bottom side up. Freeze until firm, about 30 minutes. Spread about 1 cup of the buttercream in a thin layer over the top and sides of the cake (to prevent crumbs from pulling into the final layer of frosting; its okay if the crumb