Fluffy Pistachio Cake With Cream Cheese Frosting And Donut Bagels Recipes

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
• In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
• Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
• In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
• Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
• Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
• Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
• While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
• Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
• Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
• Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
• Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
• Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
• Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
• Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
• Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
• Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
• Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.