PISTACHIO CAKE
150 Min
1 Portion
Medium level
INGREDIENTS
For 3 cake layers:
2 cups unsalted, shelled pistachios
2 1/3 cups almond flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter, room temperature
1 3/4 cups sugar
5 egg whites, room temperature
1/2 cup sour cream, room temperature
A splash of Clear Molina Vanilla
1 tsp almond extract
1 cup milk, room temperature
Toppings:
Berries and pistachios
For the frosting:
1 block cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
A splash of Clear Molina Vanilla
1/8 tsp salt
DIRECTIONS
For cake layers:
1. Process pistachios until a fine texture is obtained.
2. Pour into a large bowl and add flour, baking powder, baking soda, and salt. Set aside.
3. Beat butter and sugar on high speed until smooth and creamy.
4. Add egg whites and beat on high speed until blended.
5. Stir in sour cream, almond extract and Vainilla Molina Clear.
6. With mixer on low speed, add dry ingredients until incorporated.
7. Add milk (green food coloring, if you wish to use it) and mix.
8. Pour batter evenly into 3 pans.
9. Bake for 20-25 minutes at 350 °F or until baked.
10. Let cakes cool completely before frosting.
11. If necessary, with a large serrated knife, cut a thin layer from the top of cakes to create a flat surface, you can use it to decorate along with the frosting.
12. Place one layer of cake and evenly cover top with frosting. Place second layer on top and add more frosting, repeat for all layers.
13. Spread glaze over the entire surface. Garnish with pistachios and berries.
For frosting:
1. Beat cream cheese and butter until smooth and creamy.
2. Add 3 cups of powdered sugar, Vainilla Molina Clear and salt.
3. Beat on high for 30 seconds.
4. Adjust texture of frosting by adding more powdered sugar for firmer or a little milk for a runnier texture.
Recommended for you
Give your creations a professional touch
.jpg)