CARDAMOM CREAM CAKE
Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called ras malai, combines rose water, ricotta cheese and cardamom. Egg whites in the batter and mascarpone in the buttercream give the cake an especially ethereal texture, while a cardamom-infused milk syrup keeps it moist. Make sure to use cold, straight-from-the fridge mascarpone and yogurt for the frosting; it can curdle if you try to beat it when the ingredients are too warm.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step.
- Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. (Syrup can be prepared up to 3 days ahead and refrigerated.)
- Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess.
- In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water.
- Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl.
- Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.
- Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely.
- Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.
- Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle.
- When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.
- Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using; chill until ready to serve.
CRUMB CAKE WITH COCONUT-PISTACHIO TOPPING
Called the "new deli" crumb cake at Zingerman's in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the topping: In a small skillet, melt together butter and coconut oil. In a medium bowl, whisk together flour, brown sugar, salt, cardamom, ginger, and cloves. Pour in melted butter mixture, and stir with a fork until well mixed and crumbly. (Do not overmix, or it will turn to paste.) Use your fingers to mix in coconut and pistachios.
- Spread on a rimmed baking sheet and let dry overnight or in the oven (see Note).
- Make the cake: Heat oven to 325 degrees. Spray a 9-inch round cake pan with nonstick spray.
- In the bowl of an electric mixer, mix together sugar and butter on medium speed until the color lightens. Mix in eggs, one at a time, until fully incorporated and homogenous. Mix in sour cream and vanilla until light and creamy.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to creamed butter mixture and mix until smooth.
- Scrape into prepared cake pan and smooth the top. Evenly distribute topping over cake batter, making sure to put topping along the edge. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes. Cool to room temperature before serving.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 314 milligrams, Sugar 33 grams, TransFat 1 gram
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS
Categories Cake Dairy Egg Nut Dessert Bake Pistachio Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
- Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.
PISTACHIO CREAM CAKE
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
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
FINNISH CARDAMOM SOUR CREAM CAKE
Make and share this Finnish Cardamom Sour Cream Cake recipe from Food.com.
Provided by Cheffet22
Categories Yeast Breads
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, sour cream, sugar and almond extract.
- add mixed dry ingredients gradually.
- pour into a buttered bundt pan that has been dusted with granulated sugar or cookie crumbs.
- bake at 350F for about 1 hour.
- cool 5 - 10 minutes before turning out of pan.
- sprinkle with icing sugar before serving.
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
More about "sour cream cake with cardamom and pistachios recipes"
PISTACHIO CARDAMOM CAKE WITH CREAM CHEESE BUTTERCREAM
From ofbatteranddough.com
CARDAMOM SOUR CREAM CAKE | BASICS
From basicsmarket.com
10 BEST PISTACHIO CAKE WITH SOUR CREAM RECIPES - YUMMLY
From yummly.com
PISTACHIO, CARDAMOM AND LEMON DRIZZLE CAKE RECIPE
From bbc.co.uk
27 SOUR CREAM CAKE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PISTACHIO CAKE WITH SOUR CREAM RECIPES | YUMMLY
From yummly.co.uk
PISTACHIO AND CARDAMOM BUNDT CAKE - ZOZO
From zozobaking.com
PISTACHIO CARDAMOM POUND CAKE - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
PISTACHIO SOUR CREAM COFFEE CAKE - THERESCIPES.INFO
From therecipes.info
PISTACHIO CAKE WITH CARDAMOM GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST PISTACHIO CAKE RECIPE - HOW TO MAKE PISTACHIO CAKE - DELISH
From delish.com
PISTACHIO OLIVE OIL CAKE WITH CARDAMOM CREAM - CUISINART
From cuisinart.com
THE BEST PISTACHIO CARDAMOM CAKE YOU'LL EVER HAVE - THE WHOLE …
From thewholecrowe.com
PISTACHIO CARDAMOM CAKE WITH CREAM-CHEESE FROSTING
From bakewithshivesh.com
RECIPE: PISTACHIO AND CARDAMOM LAYER CAKE - THE GLOBE AND MAIL
From theglobeandmail.com
RECIPES/SOUR-CREAM-CAKE-WITH-CARDAMOM-AND-PISTACHIOS …
From github.com
THE BEST SOUR CREAM CAKE - SWEETEST MENU
From sweetestmenu.com
CARDAMOM PISTACHIO COFFEE CAKE - BROMA BAKERY
From bromabakery.com
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS RECIPE
From mastercook.com
PISTACHIO-CARDAMOM CUPCAKES WITH DARK CHOCOLATE GANACHE
From kingarthurbaking.com
BEST FOODS IN ASIA: CARDAMOM AND PISTACHIO CAKE RECIPE
From bestfoodsinasia.blogspot.com
PISTACHIO CARDAMOM CAKES WITH CHOCOLATE COCONUT CREAM
From ohsweetdisney.com
PISTACHIO LEMON CAKE WITH CARDAMOM WHIPPED CREAM
From honeywhatscooking.com
10 BEST PISTACHIO CREAM CAKE RECIPES | YUMMLY
From yummly.com
PISTACHIO CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
PISTACHIO CAKE WITH SOUR CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PISTACHIO, CARDAMOM AND OLIVE OIL CAKE - THE TOGETHER PLAN
From thetogetherplan.com
PISTACHIO LEMON CAKE WITH WHITE CHOCOLATE SOUR CREAM ICING
From simply-delicious-food.com
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS - PLAIN.RECIPES
From plain.recipes
PISTACHIO CARDAMOM CAKE RECIPE - RUNAMOK
From runamokmaple.com
CHERRY PISTACHIO CAKE WITH CARDAMOM - LAST INGREDIENT
From lastingredient.com
PISTACHIO CARDAMOM CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
SOUR CREAM CARDAMOM PEAR CAKE RECIPE ON FOOD52
From pinterest.com
EASY PISTACHIO CAKE RECIPE WITH CARDAMOM CREAM ICING
From angeledenblog.com
PISTACHIO CAKE WITH PISTACHIO ITALIAN MERINGUE BUTTERCREAM - BONNI …
From bonnibakery.com
ITALIAN PISTACHIO CAKE WITH WHITE CHOCOLATE AND CARDAMOM
From theclassybaker.com
PISTACHIO CAKE RECIPE WITH SOUR CREAM: OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
PISTACHIO SOUR CREAM CAKE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love