Pistachio Cream Cake Recipes

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PISTACHIO CAKE



Pistachio Cake image

Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 15

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk, at room temperature*
cream cheese frosting
optional: 1 tiny drop green food coloring*
optional: garnishes such as berries and leftover pistachios

Steps:

  • Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
  • Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • Prepare the cream cheese frosting (see note below).
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

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.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

PISTACHIO CAKE



Pistachio Cake image

This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!

Provided by TheRecycleChef

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup vegetable oil
1 cup club soda
3 eggs
1 (3 ounce) package instant pistachio pudding mix
1 ½ cups milk
1 (3 ounce) package instant pistachio pudding mix
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
  • Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g

PISTACHIO DREAM CAKE



Pistachio Dream Cake image

"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (1 ounce) instant sugar-free pistachio pudding mix
1 cup (8 ounces) nonfat plain yogurt
3 egg whites
1 teaspoon vanilla extract
1 cup diet lemon-lime soda
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) instant sugar-free pistachio pudding mix
2 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.

PISTACHIO LAYER CAKE



Pistachio Layer Cake image

This simple yet festive layer cake gets its smooth and creamy pistachio infusion from a nut paste used to make the pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Yield Makes one 8-inch round cake

Number Of Ingredients 11

2 sticks 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 Buttercream for Pistachio Layer Cake
1 recipe Royal Icing for Pistachio Layer Cake

Steps:

  • 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.
  • 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. With a serrated knife, trim tops of cakes so they're level.
  • 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 (to prevent crumbs from pulling through final layer of frosting; it's okay if crumb coating is uneven, as it will be covered up later). Refrigerate until firm, about 30 minutes. Frost cake with remaining buttercream and refrigerate until icing is firm, at least 30 minutes and up to overnight.
  • Use a 2-inch round biscuit cutter to mark an overlapping circle pattern around top edge of cake. Place royal icing in a piping bag fitted with a small round tip (such as Ateco #2). Pipe overlapping circles, using markings as a guide. Use a small damp brush to correct any wobbly piping. Cake can be stored in refrigerator up to 1 day; bring to room temperature 1 hour before serving.

PISTACHIO CAKE (BEST RECIPE)



Pistachio Cake (Best Recipe) image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h10m

Number Of Ingredients 9

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (16-oz) container of Cool Whip
1 (3.4-ounce) package instant pistachio pudding mix

Steps:

  • For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
  • In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
  • Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
  • Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
  • Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
  • Frost completely cooled cake with pistachio frosting. Slice and enjoy!

Nutrition Facts : Calories 242 cal

FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS



Fluffy Pistachio Cake with Cream Cheese Frosting and Donut Bagels image

Provided by Molly Yeh

Categories     dessert

Time 2h25m

Yield one 8-inch cake

Number Of Ingredients 26

Unsalted butter or nonstick cooking spray, for the pans and cooling rack
1 cup roasted unsalted pistachios
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable or canola oil
1 teaspoon almond extract
1 tablespoon vanilla extract
Frosting, recipe follows
Donut Bagels, recipe follows
Sprinkles, for garnish
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces (1 cup) cream cheese, at room temperature
2 1/2 cups powdered sugar
Big pinch kosher salt
2 drops pink gel food coloring, with a spot of brown, preferably AmeriColor Deep Pink and Chocolate Brown
Marzipan, kneaded with food coloring to make lox, tomatoes, capers and onions
Powdered sugar, for dusting
Mixture of poppy seeds, sesame seeds, a pinch of kosher salt and turbinado sugar, for seeded topping
6 mini store-bought plain or lightly-glazed cake donuts, preferably Hostess Donettes
Simple syrup, for adhering toppings
Plain cream cheese, at room temperature, for schmearing on the donut "bagel"

Steps:

  • Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
  • Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
  • Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
  • Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
  • Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
  • Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.

PISTACHIO CREAM CAKE



Pistachio Cream Cake image

Make the custard sauce up to 1 day ahead or while the frosted cake chills; the cake cuts best when refrigerated at least 2 hours. Recipe is from Sunset magazine. Preparation time includes chilling time.

Provided by Pinay0618

Categories     Dessert

Time 4h30m

Yield 12-16 serving(s)

Number Of Ingredients 23

about 2 tablespoons butter or margarine
about 1 1/2 cups sifted cake flour
1 1/4 cups sugar
1 teaspoon baking powder
3/4 cup coarsely chopped roasted pistachios (salted or unsalted)
2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom
1/2 cup milk
1 teaspoon vanilla
3 large eggs
1 1/2 cups whipping cream
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
5 large egg yolks
1 tablespoon asian toasted sesame oil
3 tablespoons sesame seeds
3/4 cup sugar
1 cup whipping cream
1 3/4 cups milk

Steps:

  • Cake:.
  • Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
  • In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
  • In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
  • In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
  • Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
  • Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
  • When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 inches wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
  • Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
  • Cream Frosting:.
  • In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
  • Sesame Custard Sauce:.
  • In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.
  • In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
  • Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.

Nutrition Facts : Calories 484.3, Fat 31.6, SaturatedFat 15.6, Cholesterol 218.8, Sodium 129.3, Carbohydrate 45, Fiber 1.3, Sugar 38.6, Protein 7.8

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From americanpistachios.org


PISTACHIO CAKE | RICARDO
Butter. In a bowl, combine the water, oil, eggs and vanilla. Set aside. In a food processor, combine the flour, sugar, baking powder and salt. Add the liquid ingredients and blend until the batter is smooth. Divide the batter into the two pans and bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
From ricardocuisine.com


ITALIAN CRUMB CAKE WITH PISTACHIO CREAM (SBRICIOLATA)
2022-03-13 Leave pistachio mixture in the blender. Cover and set aside. Start making the cream. For the Cream. In a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside. Add the egg and cornstarch mixture to the blender with the pistachio cream.
From cucinabyelena.com


EASY PISTACHIO CAKE RECIPE - SUGAR AND CHARM
2022-04-13 Add the dry ingredients into a mixing bowl. In a liquid measuring cup add all of the liquid ingredients. Then, with an electric mixer and paddle attachment, mix the ingredients on low speed. Make sure to scrape the bottom of the bowl with a rubber spatula.
From sugarandcharm.com


PISTACHIO CAKE WITH STRAWBERRIES & CREAM - INSIDE THE RUSTIC KITCHEN
2019-07-25 Add all the other ingredients to the food processor and blitz until thoroughly combined (photos 3-4).. Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean (photo 5).. Leave to cool for 10 minutes in the loaf pan then remove to a cooling rack to cool completely.
From insidetherustickitchen.com


PISTACHIO CREAM CHEESE CAKE - GUSS COOKS
Making The Cake. Preheat oven to 350F (180C) and grease an 8–inch round pan with baking spray. In a large mixing bowl using a hand mixer, or a stand mixer fitted with wire attachment, whisk the eggs and sugar until they double in volume. Add oil, milk and rosewater and mix for another 2 minutes.
From gusscooks.com


PISTACHIO CAKE - MY INCREDIBLE RECIPES
2022-04-24 Add flour, cornstarch, and baking powder into a medium bowl and whisk to combine. Alternate adding dry and wet ingredients to the stand mixer starting with dry and ending with wet. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds. Fold in the chopped pistachios last.
From myincrediblerecipes.com


PISTACHIO CAKE WITH LEMON CREAM | CAKE LAB
2021-01-02 Lemon Cream: Put lemon juice, sugar, lemon zest and eggs in a saucepan and whisk. Start warming on medium heat, while whisking all along to prevent the egg yolk from congealing. Once it starts to bubble (or reaches 84 °C / 180 ºF) remove from heat and add the gelatin mass. Mix well and pour the mixture through a sieve into a measuring pitcher.
From cake-lab.org


PISTACHIO PASTE CREAM CAKE - RECIPES – PISTA-PISTACHIO
Full with natural protein and fibre, we put only the best natural ingredients into our Pistachio Paste’s. So your body gets the most out of it! This makes it the perfect ingredient for a variety of delicious recipes that we want to share with you.
From pista-pistachio.com


BEST EVER PISTACHIO PUDDING CAKE - THE BUSY BAKER
2018-11-21 Set aside. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes). Add the pudding powder and whip on high speed until incorporated. Add the eggs one at a time, mixing well after each addition.
From thebusybaker.ca


PISTACHIO CAKE WITH PISTACHIO ITALIAN MERINGUE BUTTERCREAM - BONNI …
2021-02-26 Add sour cream and beat until combined. Sift the flour, baking powder, baking soda and salt and add a third of it to the batter, mix in slowly until fully incorporated. Add half the milk and mix in until fully incorporated. Repeat with another third of the flour, the remaining milk, and then the remaining flour.
From bonnibakery.com


PISTACHIO ICEBOX CAKE RECIPE - TODAY.COM
2 days ago 1. Follow pudding package instructions for cold preparation. Whisk together the whole milk and pudding mix for 2 minutes, until slightly thickened. 2. Add extract and salt to the pudding mix ...
From today.com


BEST PISTACHIO CAKE RECIPE - HOW TO MAKE PISTACHIO CAKE
2021-12-16 Make cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Line 3, 8” cake pans with parchment, and grease with cooking spray. In a food processor, pulse pistachios ...
From delish.com


PISTACHIO CAKE - BROMA BAKERY
2021-03-02 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 …
From bromabakery.com


HOMEMADE PISTACHIO PUDDING CAKE *WATERGATE* - MY INCREDIBLE …
2014-06-30 Preheat oven to 350 degrees F. Grease your bundt pan. In an electric mixer, cream butter and sugar on low for 10 minutes. This seems long, but trust me it needs to be done. Add the eggs, one at a time, beating until each is incorporated into the mixture. Gradually add the flour, a little at a time, until fully incorporated.
From myincrediblerecipes.com


LEMON PISTACHIO CAKE WITH PISTACHIO CREAM FILLING
2022-03-29 Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside. In a medium size bowl, whisk together the cake flour, pistachios, …
From cakebycourtney.com


10 BEST PISTACHIO ICE CREAM CAKE RECIPES | YUMMLY
2022-07-04 whipped cream, Cake, Oreo cookies, ice cream, hot fudge sauce Ice Cream Cake Tastes Better from Scratch vanilla extract, granulated sugar, baking powder, hot …
From yummly.com


THE BEST PISTACHIO CHEESECAKE - SPATULA DESSERTS
2021-03-18 Soak gelatin sheets into cold water. Heat the smaller amount of heavy cream with sugar until sugar dissolves and the mixture is simmering. Squeeze excess water from gelatin and stir into the mixture then pour it over the pistachio paste, and stir. Let gelatin mixture come to …
From spatuladesserts.com


PISTACHIO CAKE (WITH CREAM CHEESE FROSTING) | KITCHN
2022-02-01 Make the honey cream cheese frosting: Place the remaining 1 stick unsalted butter in the stand mixer bowl (or large bowl if using an electric hand mixer). Beat with the paddle atttachment on medium speed until smooth and creamy, about 3 minutes. Add the cream cheese and beat at medium speed until combined, 1 to 2 minutes.
From thekitchn.com


PISTACHIO PASTE CREAM CAKE – PISTA-PISTACHIO
Preheat the oven to 350°F. Spray and line three 8 x 2-inch cake pans with parchment paper. Sift together the flour, baking powder, and salt. Set aside. Cream the butter in a large bowl of an electric mixer fitted with the beater until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and ...
From pista-pistachio.com


PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE AND A GIVEAWAY
2015-03-12 In the body of an electric mixer or in a large bowl using a handheld mixer, beat the butter and sugar on high-speed until light and fluffy; about 3 minutes. Reduce the speed to medium, then add the eggs, one at a time, beating well after each addition. Add in the vanilla and pistachio crumbs; beat until incorporated.
From bakerbynature.com


PISTACHIO CUPCAKES WITH PISTACHIO WHIPPED CREAM FROSTING
2019-06-13 Spoon cake mix into cupcake liners. Bake the cupcakes in a 350 degree oven for 18-20 minutes. Make a batch of our Pistachio Whipped Cream Frosting. Add a swirl of the frosting to the cupcakes using a Wilton 2D Decorating Tip. Add a circle of chopped Pistachios around the frosting swirl.
From twosisterscrafting.com


10 BEST PISTACHIO CREAM CAKE RECIPES | YUMMLY
2022-07-15 Strawberry and Peanut Butter Cream Cake Roll Smucker's. almond extract, powdered sugar, cream cheese, Jif Extra Crunchy Peanut Butter and 11 more.
From yummly.com


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