Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pistachio Cake With White Chocolate Buttercream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 2/3 Cup(s) All-Purpose Flour
4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
3/4 Cup(s) Butter or margarine
softened
2 Cup(s) Granulated Sugar
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Almond extract
1 Cup(s) Buttermilk
6 Egg whites, reserve yolks
for frosting
1 1/2 Cup(s) Chopped pistachio nuts
Toasted
2 Teaspoon(s) Finely shredded orange peel
White Chocolate Buttercream
Directions:
Grease and lightly flour three 8x1 1/2 inch round baking pans.
Stirtogether flour, baking powder, and baking soda. Set pans and
flourmixture 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 mediumspeed just until combined.Thoroughly wash beaters. In a
medium mixing bowl beat egg whites untilstiff peaks form (tips stand
straight). Gently fold beaten egg whitesinto 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 oruntil a wooden toothpick
inserted near the center of each cake comes outclean. Cool in pans on
wire racks 10 minutes. Remove cakes from pans andcompletely cool on
wire racks. Frost with White Chocolate Buttercream.Press remaining
pistachio nuts on sides of cake. Cover and store cake inrefrigerator
for up to 3 days. Let stand at room temperature for 30minutes before
serving. Makes 12 servings.WHITE CHOCOLATE BUTTERCREAM:In a medium
mixing bowl combine 1/2 cup granulated sugar and 2Tablespoons
all-purpose flour; add the 6 reserved egg yolks. Beatmixture with a
wire whisk until combined; set aside. In a heavy, mediumsaucepan heat 1
1/2 cups milk over medium heat just to boiling. Removefrom 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 6ounces
chopped white baking bar, 1 1/2 teaspoons vanilla, and 1/2teaspoon
almond extract. Let stand 1 minute; stir until smooth. Transfermixture
to a bowl. Cover surface with plastic wrap to prevent a skinfrom
forming; cool to room temperature. In a medium mixing bowl beat 1cup
softened butter (no substitutes) on medium to high speed untilfluffy.
Add cooled baking bar mixture, one fourth at a time, beating onlow
speed after each addition until blended.Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #685 byL979@aol.com on Jul 21, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 815
Calories From Fat: 269
Total Fat: 31g
Cholesterol: 31.3mg
Sodium: 771.9mg
Potassium: 416.8mg
Carbohydrates: 121.4g
Fiber: 5g
Sugar: 63g
Protein: 16.3g


Scale this recipe to Servings [?]